French Bread

Sometimes I just get an undeniable craving for fresh baked bread.  So I run over and look through the bread making Bible and scan for something I haven’t tried yet.  It doesn’t take me long to realize that almost every recipe requires a one or two day ‘starter’ to make for a more flavorful product.  So I have to quench my craving and wait for the next day to actually eat the bread.   That is exactly what happened with this recipe.  And oh – when I was finally able to eat it – it was amazing.  So airy and soft – yet a slightly crisp crust.  Get out the butter and spread it on this and enjoy a slice of heaven.    

Ingredients

For the pre-ferment (pâte fermentée):

• 2 1/4 cups (10 ounces) unbleached bread flour
• 3/4 tsp. salt
• 1/2 tsp. instant yeast
• 3/4 cup + 2 tablespoons (7 ounces) water, at room temperature

For the final dough:

• All of the pâte fermentée
• 2 1/4 cups (10 ounces) unbleached bread flour
• 3/4 tsp. salt
• 1/2 tsp. instant yeast
• 3/4 cup + 2 tablespoons (7 ounces) water, at room temperature
• semolina flour or cornmeal for dusting

Directions

1. Pre-ferment:  Stir together the flours, salt and yeast in the bowl of an electric mixer.  Add 3/4 cup water on low speed for 1 minute with the paddle attachment.  Adjust flour or water until the dough is neither too sticky or too stiff.   Knead for 4 minutes on medium speed – the internal temperature of the dough should be 77 to 81 degrees F.

2. Transfer the dough to a bowl coated with oil, cover with plastic wrap and let rise at room temperature about 1 hour.

3. Knead lightly and return to bowl covered with plastic wrap. Keep in the refrigerator overnight and up to 3 days, until ready to use.

4. For the final dough: Take your pre-fermented dough out of the refrigerator, cut into eight pieces and leave it at room temperature for about 1 hour to take off the chill.

5. Mix the flour, salt, yeast and pre-ferment in the bowl of an electric mixer. Add the water and mix on low speed for 1 minute with the paddle attachment.  Adjust the flour or water until the dough is neither too sticky or too stiff. 

6. Switch to the dough hook and knead for 6 minutes on medium speed.  The dough should pass the windowpane test and should be between 77 and 81 degrees F. 

7. Place the dough in an oiled bowl and cover with plastic wrap. Let rise at room temperature for 2 hours, until the dough doubles in size.

8.  Gently remove the dough from the bowl and cut into three equal pieces.   Be careful to degas the dough as little as possible.  Shape the dough into three baguettes and place on a parchment lined baking sheet dusted with flour or cornmeal. 

9. Proof at room temperature for 45 to 75 minutes. 

10. Preheat your oven to 500° F with a steam pan in the bottom of the oven.

11. Score the baguettes with a sharp knife.

12. Place baguettes in the oven.  Pour 2 cups of boiling water onto the steam pan and immediately close the oven door.

13. Lower the oven to 450°F and bake for 10 minutes.  Rotate the loaves 180 degrees and bake for another 10 to 20 minutes until the crust turns golden brown.

14. Place the baguettes on a cooling rack for about 1 hour.

Source: The Bread Bakers Apprentice, by Peter Rienhart

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