Rustic French Bread Recipe

2 teaspoons kosher salt.

Rustic french bread recipe.

Bread making is truly a process and you will learn that you cannot rush the proofing process. Bottom of bread should sound hollow. It also happens to be great toasted and makes a killer grilled cheese sandwich. Cover with plastic wrap and let it rest for at least 2 hours.

Makes 1 boule. Stir all of the starter ingredients together to make a thick pudding like mixture. Best eaten the same day. The result is a lovely full flavored loaf with a wonderful crust.

Baguette baguette bread baguette recipe french bread recipe paris baguette servings. A traditional country style french bread made the old fashioned way although you can use the bread machine if you wish. To make the starter. I think using whole wheat flour for the sponge added a lot in flavor.

Combine yeast sugar and warm water in a large mixing bowl or in the bowl of a stand mixer fitted with a dough hook. We thought we d landed upon the simplest yeast bread recipe in 2007 when mark bittman wrote about the no knead approach of jim lahey owner of sullivan street bakery it quickly became and remains one of our most popular recipes because it made bakery quality bread a real possibility for home cooks but then we heard about jeff hertzberg a physician from minneapolis who devised a. This will be my go to recipe for french bread. I agree as stated by reviewer 450 degree was too high a temperature for full 40 minutes.

Here s a recipe from our techniques of bread baking course. When i made this rustic french bread recipe recently to accompany a lovely provençal style vegetable soup shown in photos here my daughter told me it was the best bread i d ever made. 1 75 ounces warm water. Recipe dutch oven french bread.

Add kosher salt and flour to bowl. I baked until golden brown all over for 30 minutes turned off oven with bread inside for last 10 minutes directly on rack. Ingredients for crusty french bread. This rustic homemade french bread is your winter soup s favourite sidekick.

60 1 2 inch thick slices. Turn off oven and let sit for 10 minutes to develop crust. 10 ounces cool water you may not need all of the water. Mix the dough first rise 1 hour.

Mix with your hands or a sturdy spatula or mix on low speed with your stand mixer until all flour is incorporated and dough has just. I baked mine for 30. 1 3 4 cups warm water 90 to 100 f 1 2 tsp molasses 2 1 3 cups 290 grams unbleached bread flour measured correctly 2 1 2 cups 315 grams unbleached all purpose flour measured correctly 1 1 4 tsp 1 2 packet instant yeast quick rise. I ve made several breads before that have used a sponge starter but this is the best and easiest i ve tried so far.

One of the most common mistakes i catch as a recreational chef instructor is students under proofing their bread. Overnight up to 16 hours is best. I had to add about 1 2 1 cup more flour to prevent sticking.