I started this loaf of French bread with the slight hope that this might be the bread. I realized rather quickly that it was not to be. While it turned out quite beautiful and rather tasty, it was not the bread I was hoping for. This recipe makes a very nice loaf. A little dense, I would cut back on the flour next time to create a lighter, softer loaf. The crust was more chewy, not the crackly surface I am looking for. However, the braid turned out lovely, and was easy to do. My search for the perfect loaf of bread continues!
Sliced and ready to butter
Throw the starter in with the rest of the ingredients
on day two
Ready for rise #1
Nice and poofy
Gently deflate and turn over
After rise #2
Divide the dough into three pieces
Form them into some nice long ropes
Pull out your hairstylist skills and start braiding
Tuck the ends under, such a cute braid
Cover the braid and let it get nice and poofy
Perfect!
Grab an egg white, mix it with some water...
and brush the bread all over
Bake the bread, then turn off the heat
and let it cool in the oven
Perfect, golden brown and ready for slicing!
Recipe
Ingredients
Overnight Starter
- 3/4 cup King Arthur Unbleached All-Purpose Flour
- 1/2 cup lukewarm water
- 1/8 teaspoon instant yeast
Dough
- 2 teaspoons instant yeast
- 2/3 cup water
- 2 3/4 cups King Arthur Unbleached All-Purpose Flour
- 1 1/4 teaspoons salt
Topping
- 1 egg white beaten with 1 tablespoon water
- sesame seeds (optional)
The Starter: Mix the starter ingredients in a small bowl, cover, and let rest at room temperature overnight.
The Dough: In a large bowl, combine the starter and the remainder of the dough ingredients. Using the dough hook, knead the dough for about 5 minutes; it should form a ball, but its surface will still be a bit rough. Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise for 90 minutes, turning it over and gently deflating it after 45 minutes.
Transfer the dough to a lightly greased work surface, and divide it into three pieces. Roll each piece into an 18-inch rope. Braid the ropes (tucking the ends under), set the braid on a lightly greased or parchment covered baking sheet, cover, and let rise it rise for about 60 to 90 minutes, or till it's very puffy.
Brush the braid with the egg white glaze. Sprinkle it heavily with sesame seeds if using. Bake the bread in a preheated 425°F oven for 25 to 35 minutes; the longer it bakes, the crunchier it'll be. Remove it from the oven and cool it on a wire rack (or cool it in the turned-off, door-propped open oven).
The Dough: In a large bowl, combine the starter and the remainder of the dough ingredients. Using the dough hook, knead the dough for about 5 minutes; it should form a ball, but its surface will still be a bit rough. Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise for 90 minutes, turning it over and gently deflating it after 45 minutes.
Transfer the dough to a lightly greased work surface, and divide it into three pieces. Roll each piece into an 18-inch rope. Braid the ropes (tucking the ends under), set the braid on a lightly greased or parchment covered baking sheet, cover, and let rise it rise for about 60 to 90 minutes, or till it's very puffy.
Brush the braid with the egg white glaze. Sprinkle it heavily with sesame seeds if using. Bake the bread in a preheated 425°F oven for 25 to 35 minutes; the longer it bakes, the crunchier it'll be. Remove it from the oven and cool it on a wire rack (or cool it in the turned-off, door-propped open oven).
You should try Peter Reinhart's recipe in "The Bread Baker's Apprentice". I have it if you would like to borrow it.
ReplyDeleteThanks Taylor, I actually just bought The Bread Baker's Apprentice and plan on trying the French bread very soon. What a great book. I plan on doing a lot of bread baking this summer with it. What have you tried out of it?
ReplyDelete