Title: French Bread
Categories: Polkadot, Faylen, Breads
Yield: 1 Servings
2 1/2 c Warm water
2 pk Yeast
1 tb Salt
7 c Unbleached all-purpose
-flour
Corn meal
Measure warm water in a mixing bowl. Add yeast, stirring with a fork
until dissolved. Stir in the salt and 3 cups of the flour. Beat
vigorously with a rubber spatula until the batter is smooth.
Gradually add enough flour to make a soft, workable dough. Remove
dough to a floured board. Knead, adding more flour if necessary,
10-12 minutes or until smooth and elastic with bubbles underneath the
skin. Place dough in a large, warm, greased bowl, turning to coat the
top. It is best to use a bowl with vertical sides rather than one
that flares out. Cover loosely with plastic wrap and a towel. Set
bowl in a protected spot and let dough triple in bulk, about 2 1/2
hours. Punch down, knead dough lightly in the bowl, re-cover, and
allow to double, about 45 minutes to an hour. Turn out on a floured
surface, knead lightly, and divide in three portions. Cover and let
rest 15 minutes. Grease baking sheets and sprinkle lightly with
corn meal. Heavy french baking sheets need not be greased.
Three methods of forming French loaves:
1. Press one portion of dough into an oval. If dough pulls back,
cover and let rest a few more minutes. With the side of your hand,
make an indentation down the center of the oval. Fold dough over and
pinch sides together. The dough should now begin to have an elongated
shape. Roll back and forth to a length that will fit your baking
sheet. Place on prepared pan, seam side down. With the tips of your
fingers, tuck in sides and ends to smooth out the long, slender
shape. Repeat with remaining dough. Cover and allow to double in
bulk, about 1 to 1 1/2 hours.
2. Roll a portion of dough into a rectangle, 9x16". Roll tightly,
jelly roll style from the long side. Pinch side and ends to seal.
Roll back and forth, smoothing outwards into desired length. Place
on prepared baking pan seam side down, tucking in sides and ends with
fingertips. Cover and let rise 1 to 1 1/2 hours.
3. Round loaf: With your hands, begin rounding a portion of dough
into a ball. Smooth dough by pulling tightly with one hand across the
top to underneath the ball. Keep turning in a circle with the other
hand until you have a round, satiny loaf. Scoop up with dough scraper
and place on prepared baking sheet. Cover and let rise until doubled,
about an hour.
Two methods of Baking:
1. Preheat oven to 450 degrees F. You will need: a razor, cold water,
soft pastry brush, and an atomizer containing water. Hold razor at a
flat angle and make 3 long, diagonal slashes 1/4 to 1/2 inch deep in
each loaf. Make a cross or two straight slashes on round loaves.
Brush with cold water. Place loaves on middle shelf in hot oven and
quickly spray water over all to create steam. Set timer for 5
minutes. Spray again. Repeat spraying 2 more times at 5 minute
intervals. Bake 10 more minutes. Cool on wire racks.
2. Preheat oven to 450 degrees. You will need: a razor, soft pastry
brush, and an egg wash. Beat 1 egg with 1 tb water until frothy.
Slash loaves as directed in Method Number 1. Bake loaves on middle
shelf 15 minutes. Remove and brush thoroughly with the egg wash.
Return to oven and bake 10 more minutes. Cool on wire racks. French
bread freezes exceptionally well. This works particularly well if you
have baking tiles. If you do, heat them at 500 degrees F for an hour,
and watch the bread carefully because baking time will be cut.
(Reduce the oven temp before putting the bread in!)
Recipe by Mary's Bread Basket and Soup Kettle, Mary Gubser
* The Polka Dot Palace BBS 1-201-822-3627. Posted by FAYLEN
