This will tell you all you need to know
River Cottage Bread Handbook
Or my french bread recipe:
450g unbleached white bread flour
10g salt
10g of dried yeast rehydrated in 100ml of warm water with half a tsp of sugar for 15 mins
another 200-220ml of water (depends on the flour)
mix it all together in a bowl, turn out onto a floured surface, kneed for 5 minutes, rest covered for 20 mins then kneed again for 5 mins.
Leave in a warm place covered until doubled in size.
Cut into two, roll out into baguettes, slash tops, leave covered on baking sheet while the oven warms up to 200c.
Top tip is to put a tray on the shelf below the one that the bread will go on and then pour boiling water in there when you put the bread in to bake, you’ll get a lovely crunch crust.
Bake bread for about 35 mins, turn the heat down after 15 to 180 if the loaves are colouring too quickly. Better to slightly over cook than under (you get a thicker crust but at least no doughy centre)
Enjoy.
With practice you can knock this up with about 15 mins actual effort.