french bread recipe

The Recipe: French Bread

Ingredients:

1/4 tsp active dry yeast

scant 2 cups warm water (1 5/6 cups if you want to be precise)

3 cups flour, plus extra for kneading (I know it’s “no-knead”, but I’ll get to that later)

2 tsp salt

Methods:

Part 1. The night before.

Begin by dissolving the yeast in the warm water. Let it sit for at least 3-4 minutes.

While the yeast is getting friendly, place 3 cups of flour in a bowl large enough to allow the mixture to expand to 3 times its bulk (about 10 1/2 cups – Julia recommends filling the bowl with water to know the precise level at which the dough has expanded to 3 1/2 times it’s original bulk). Add 2 tsp of salt to the flour and mix.

Stir in the yeast and water mixture until well incorporated. Scrape the sides of the bowl and cover with plastic wrap. Then cover the plastic wrap with a damp towel.

Allow to rest for 12-14 hours 

Part 2. In the morning.

Prepare your work surface with enough flour to prevent the dough from sticking.

Uncover the dough. It should have tripled in bulk and be bubbly and rather sweaty looking.

Using a spatula, turn the dough out onto your work surface. Allow it to rest for a moment while you wash out the bowl – you’ll be needing it again in a moment.

Flour the palms of your hands and sprinkle some flour over the surface of the dough. Knead the dough 4-5x, just to squeeze out the air bubbles. Flatten it into a circle and squeeze out all the large bubbles of air. Fold the dough in half, and then in half again. Try to make it look a bit rounded and return it to the clean bowl. Cover it with the plastic wrap and towel and let it rest for 2 more hours.

Part 3. Shaping the dough.

By now the dough should be looking all bubbly again. Turn it out onto your floured working surface. Once again, flatten it into a circle and squeeze out the bubbles.

You can shape the dough however you’d like, but I prefer a long single loaf, which is done by folding the dough in half lengthwise. First you fold the far side to the center, and then you bring the near side of the dough to meet it in the middle. This part isn't really all that critical, but you will want to make sure it rises seam-side down, unless you want it to look funny.

Part 4. The final rise.

The next step is where I differ from pretty much every baker out there. Everyone – and I do mean everyone – insists that your french bread must rise on floured towels. This is nonsense, and messy to boot. I firmly believe it should rise on the surface you’ll be baking it on. 

After shaping the dough, I pick it up off the counter and put it on a parchment covered baking sheet, seam side down. If you are making baguettes, which won’t fit in a standard oven anyway, then you might need to use towels, but for any other shape, your hands will work just fine, and you can arrange the dough a bit once it’s on the baking sheet.

Sprinkle a light dusting of flour on the surface of your dough and cover with plastic wrap, followed by a wet towel. Allow to rise for 1 1/2 hours, or until it has increased 2 1/2 times in bulk. After 1 hour, pre-heat your oven to 450 degrees Fahrenheit.

Part 5. Scoring.

The signature cuts on the surface of french bread are both beautiful and useful. They allow the dough to expand just a little bit more! To create them, slice through the top layer of the dough using a sharp knife. I strongly suggest using a utility knife (obviously a clean one that isn't covered in plaster!). Wet it with warm water first, and it will cut cleanly and easily through the dough (plus it’s a lot easier to hold than a razor blade!!).

Part 6. Baking.

You’re almost there! Now we need to replicate the baker’s oven as well as we can. This is done by spraying the dough with water, which allows the dough to rise a bit more during the beginning of the baking process. I use a standard spray bottle for this (obviously one that has never been used for cleaning products, etc.!). Spray the dough until the surface is wet, and then place it in your pre-heated 450 degree oven. Bake for 3 minutes.

After 3 minutes, remove the bread. Spray it again. Return it to the oven for another 3 minutes.

After 3 more minutes, remove the bread and spray it again. Return it to the oven and repeat the process after another 3 minutes.

The final time (to clarify, you spray at the 3, 6 and 9 minute marks), remove bread and spray again. Return to the oven and bake for 16 more minutes, for a total bake time of 25 minutes. You might want to rotate the baking sheet half way through if your oven is hotter at the back than the front. Be sure to allow the bread to cool completely (2-3 hours) before storing or cutting 

credited: the earthly paradise

And here's a video for all of you who hate reading ;P

Enjoy!!! s'il vous plaît profiter!