Saturday, April 9, 2011

French Bread

NOTE: This bread is NOT light and is more suited to be cut into 2" slices and used for Onion Soup or cut in 1/2 and used for a French Dip. Would not suggest it for sandwiches.

Poolish Starter

Prefer King Arthur Flour

3 cups flour
10.5 oz water
1/4 t yeast dissovled in 1 t water

Add all to bowl, mix well and let sit 10-15 hours, covered.

French Bread Dough

Prefer King Arthur Flour

5 cups flour
4 t yeast
4 t salt
10.5 oz water

Add starter to bowl.

Add all dough items next

Kneed with a dough hook in an electric mixer 8 minutes.

Let rise for 2 hours, covered in a bowl that is greased with oil.

Remove from bowl.

Divide into 3.

Place on baking pan lined with parchment paper.

From into small logs, let rise for 20 minutes.

Now, form into 10-12 inch loaves that are about 3 inches wide.

Cover and let rise for 1 hour.

Preheat oven to 475.

Place bread into over and lower to 425.

Let bake for about 30 minutes or until you see they are brown and when tapped emit a hollow sound.


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