Basic French Bread
Fresh bread is simple to make -- you just need to plan a good 4 hours before you need it!
Fresh bread is simple to make -- you just need to plan a good 4 hours before you need it!
- Carbohydrate 35.994899995001 g
- Cholesterol 0 mg
- Fat 0.898175 g
- Fiber 1.51650002002716 g
- Protein 4.75585 g
- Saturated Fat 0.13590875 g
- Serving Size 1 1 Serving (80g)
- Sodium 2.9490625 mg
- Sugar 34.4783999749738 g
- Trans Fat 0.161513125 g
- Calories 173 calories
Step-by-step
- In a large bowl dissolve yeast in the water, add the sugar and let sit 5 min until it starts to foam.
- Add the rest of the ingredients and stir into a shaggy mass.
- Scrape onto a lightly floured board or stone, and kneed 8 to 10 min., adding more flour as needed to get a smooth, elastic dough.
- Transfer to a lightly oiled bowl and turn to coat.
- Cover with plastic.
- Let it sit at room temperature to double, 45 min to 1 hr.
- Punch, re-shape and rise again to double, 30 to 45 min.
- To bake: 400 degrees, 30 to 40 min.
- The bread should be deeply golden, and sound hollow by tapping on the bottom.
Understanding the Flour to Water Ratio
Unlike enriched sandwich loaves that rely on dairy and eggs for softness, rustic French bread depends entirely on the correct balance of unbleached all-purpose flour and hydration. Water temperature must measure exactly 120 degrees Fahrenheit to activate the yeast without killing the living cultures. Measuring flour by weight rather than volume yields a more consistent crumb structure, preventing heavy or dense loaves.
The Mechanics of Gluten Development
Success relies on the manual kneading phase, which lasts between 8 and 10 minutes on an ungreased board. Pushing the dough away with the heel of your palm and folding it back builds the elastic gluten matrix required to trap carbon dioxide gas. Skipping this step results in a flat loaf that fails to hold its shape during the initial 400 degree bake.
Storage and Freezing Guidelines
This yeast bread stales rapidly due to the absence of commercial dough conditioners or fats. Store fully cooled loaves in a paper bag at room temperature for up to 48 hours to preserve the crisp crust. Wrap slices tightly in plastic wrap and freeze them for up to one month, reheating them directly in a 350 degree oven until the interior softens.
