Francine French Flour for Bread 1.5kg/3.3 lbs

In a large bowl mix flour and salt and make a hole in the middle. Add yeast, water, and oil in the hole. Mix with a wooden spoon or a food processor until the dough is smooth. Cover and set aside in a warm place for 30 minutes.
On a surface dusted with flour knead the dough and shape it as a nice ball.   
Put the dough ball on a lightly oiled baking tray. Cover with a bowl and let rise for 40 minutes in a warm place. 
15 minutes before the end of rising, preheat oven to 240°C (465°F).                                                   
Using a sharp knife, make criss-cross patterns on the dough and sprinkle flour. Put a ramekin full of hot water on the oven rack. Bake the dough at 210°C (410°F) for 35 minutes until the crust has a nice golden color.

Bread machine
Pour ingredients in the following order:
300ml cold water
1 tsp (8g) salt
500g Francine flour for bread (use a scale, not a measuring glass)
1 pouch Francine dry yeast
Make a hole and add in 1 Tbps (10g) neutral oil. Set machine to white bread or French bread, 750g, dark crust.

Make your bread by hand
Ingredients
500g Francine flour for bread (use a scale, not a measuring glass)
300ml water at room temperature                                                                                                                         
1 tsp (10g) salt
2 pouches Francine dry yeast    
1 Tbsp (10g) neutral oil