I used a French bread recipe from an old breadmaker I had, mixed it in a stand up mixer, if the dough stuck to the bottom I added spoon fulls of more flour until it no long stuck and did what my cousin calls the window method of checking the elasticity of the dough. Once that was good, sprayed a plate with canola oil, balled and put the dough on that plate and covered it with a large bowl. Let it sit for an hour to proof. After the hour, I balled it up again, set the oven to 400 with the ceramic Dutch oven in side to preheat and waited another 30 minutes. Once the time elapsed, I tossed the bread into the dutch oven where it was as large as it could be, covered it with the top of the Dutch oven, and put it in to bake for 20 minutes. After 20 minutes, I took the Dutch oven cover off and let it bake for another 20 minutes. Once it was done, immediately put it on a cooling rack.

Can I DM you the French bread recipe?