I'm curious, where did this recipe come from? I agree with wuzzo, there is not enough water.
Let's see, if my math is correct 200ml of water is about 7 ounces. On average, a cup of flour is about 5.25 ounces which makes your total flour 21 ounces - 3 times the weight of water.
Like wuzzo said, you need about 65% hydration and you have 33% so you need to double the amount of water. But the amount of water will vary quite a lot depending on the kind of flour, the age of it (how long has it been sitting on your shelf) and the humidity level in the atmosphere at the time. It all comes down to understanding bread doughs and what they should feel like under your hands.
I always reccommend to inexperienced bread bakers that they start with enriched breads that depend less on getting flavor and texture out of the flour and more on flavor from additives like butter, eggs, sugar, etc. It's hard to make a bad loaf of bread with these added and when you have developed some confidence you can graduate to the lean breads like your French loaf.
But whatever you decide to do, don't give up. The rewards are well worth the struggles in the begining. At worst you are out a $1 worth of ingredients but you gain a wealth of experience.