French Bread

Name: French Bread
Ingredients: 7 grams yeast; 1/3 cup water tepid, not hotter than 38 Celsius; 3 1/2 cups bread flour preferably unbleached, low in gluten- 8 or 9%; 2 1/4 teaspoons salt; 1 1/4 cups water tepid, between 21-23 Celsius.

5 ingredients

13 steps

Ingredients

7 grams yeast
1/3 cup water tepid, not hotter than 38 Celsius
3 1/2 cups bread flour preferably unbleached, low in gluten- 8 or 9%
2 1/4 teaspoons salt
1 1/4 cups water tepid, between 21-23 Celsius.

Directions

1

Preheat the oven to 230 Celsius.
2

Dissolve the yeast in the 1/3 cup water. Set aside.
3

Mix the flour with the yeast, salt, and the rest of the water.
4

Place the dough into the mixer on low speed, adding water or flour as necessary.
5

Remove from the mixer and let rest on a surface for 3 minutes.
6

Return the dough to the bowl and mix again, on medium speed for 5 minutes. If necessary, repeat resting for 2 minutes and beating for 2 minutes until the dough is elastic.
7

Knead on a floured surface until for approximately 2 minutes.
8

Place into a clean greased bowl and set aside, covered, to rise in a warm place until tripled in volume, approximately 3-5 hours.
9

Punch down the dough and turn out onto a floured surface. Knead until firm. Grease the bowl again. Place the dough back into the bowl and set aside, covered, to rise in a warm place until doubled or tripled in volume, approximately 2 hours.
10

Turn the dough out onto a floured surface, knead until firm and smooth, and form into an oval shape. Sprinkle with flour and wrap inside a cloth. Cover with plastic and set aside until doubled in volume, approximately 1 1/2-2 1/2 hours.
11

Carefully place into a baking pan. Cut slightly into the bread with a serrated knife. Spritz or brush with cold water. Bake for 3 minutes, spritz or brush with water again, and repeat 3 more times.
12

Place a few cubes of ice in the bottom of the oven and bake for 12 minutes more.
13

Remove from oven and cool completely.