French Bread: Difference between revisions

Latest revision as of 01:22, 27 April 2024

Ingredients

420 grams bread flour
1 tsp salt
6 grams instant yeast
1 cup + 2 tbsp water (microwave for 30 seconds) (250 grams)

Directions

Add all the ingredients (water, salt, bread flour, yeast) in the order recommended by your bread machine manufacturer.
Close the lid, select the "French bread" cycle, 1.5 lb loaf size and crust of your preference (dark is preferred for French bread) and start the cycle.
French bread is ready once the cycle is complete.
Remove the container from the bread machine. Invert and shake it a little bit to remove the bread.
Place it on a cooling rack to cool it down.
Once cooled down, slice it with an electric knife or a serrated knife.

Baking in Convection Oven

Remove the dough from the bread machine pan just after the last knead cycle and knead it on a lightly floured surface.
Shape the dough into a loaf and apply a few cuts using a serrated knife and allow to rise for 60 minutes in a warm place.
Bake in the preheated oven at 400 °F for 30 minutes.
Remove from oven and allow to cool on cooling rack. Slice it wit a serrated or electric knife.

Notes

Sifting flour provides the aeration needed to make soft dough.

Reduced the yeast a little because it fell a bit during the bake cycle

@@ Line 3: / Line 3: @@
 ===Ingredients===
-*1 1/3 cups warm water
+*420 grams bread flour
-*2 1/4 tsp active dry yeast
+*1 tsp salt
-*1 1/2 teaspoon salt
+*6 grams instant yeast
-*3 1/2 cups white flour
+*1 cup + 2 tbsp water (microwave for 30 seconds) (250 grams)
-*olive oil or cooking spray
 ===Directions===
-#Combine warm water (100f-110f)and yeast in a mixing bowl or stand mixer bowl fitted with the dough hook. Allow 5 minutes until the yeast surfaces
+#Add all the ingredients (water, salt, bread flour, yeast) in the order recommended by your bread machine manufacturer.
-#Add flour and salt. Reserve 1/2 cup of flour to assist mixing. Stir ingredients togeather or use mixer on slowest setting until a shaggy dough forms
+#Close the lid, select the "French bread" cycle, 1.5 lb loaf size and crust of your preference (dark is preferred for French bread) and start the cycle.
-#Mix and knead dough with your hands or stand mixer on low speed about 5 minutes until it becomes stretchy and pliable. during mixing sprinkle tiny amounts of the reserved flour to prevent sticking
+#French bread is ready once the cycle is complete.
-#transfer the dough to a lightly floured surface and shape into a tight round form tucking the side under to form a seam on the bottom
+#Remove the container from the bread machine. Invert and shake it a little bit to remove the bread.
-#Perform 1st proof by placing the dough in an oil-coated mixing bowl seam side down. Cover with towl and allow to double in size
+#Place it on a cooling rack to cool it down.
-#Deflate the dough (punch it down) to remoce air bubbles
+#Once cooled down, slice it with an electric knife or a serrated knife.
-#Perform 2nd proof by shaping dough into a tight round and repeat the last step
-#Preheat oven to 450
+===Baking in Convection Oven===
-#devide dough into 2 or 3. press each piece into a loose rectangle. fold and press dough into itself until it becomes tight while forming it into the final shape
+#Remove the dough from the bread machine pan just after the last knead cycle and knead it on a lightly floured surface.
-#Preform final proof by resting forms in a warm spot until nearly doudled in size
+#Shape the dough into a loaf and apply a few cuts using a serrated knife and allow to rise for 60 minutes in a warm place.
-#Bake for 20-25 minutes rotating halfway through as needed for even browning
+#Bake in the preheated oven at 400 °F for 30 minutes.
+#Remove from oven and allow to cool on cooling rack. Slice it wit a serrated or electric knife.
+===Notes===
+Sifting flour provides the aeration needed to make soft dough.
+* Reduced the yeast a little because it fell a bit during the bake cycle