Free Online Recipes
 |  

Sign Up login
 
 

Classic French Bread Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Classic French Bread

Category   Desserts - Breads
Sub Category   None
Servings   4 loaves

Ingredients
For the starter-
1 and 1/2 cups flour
3/4 cup warm water (about 110 degrees F)
2 and 1/4 tsp. (1 packet) active dry yeast
For the dough-
1 and 1/2 cups flour
1 Tbsp. salt
1/3 cup room temperature water
Bread starter from the night before
 

Instructions
For The Starter- 1. Mix all ingredients together in a medium-sized bowl. Cover with plastic wrap and leave on your counter overnight at room temperature. (Mixture should rise and deflate overnight; you’ll see evidence of this like we do in the photo at the start of this post)
1. Add the flour, salt, and water to the starter. Mix until all ingredients are incorporated (about 2-3 minutes in a stand mixer). 2. Knead by hand or in a stand mixer for 2-3 minutes more, or until dough is smooth and elastic. 3. Place dough in lightly oiled bowl. Cover with a tea towel and let rise in a warm place for 1 hour or until doubled in size. 4. Punch down dough, re-cover, and let rise another hour or until doubled in size again. 5. Turn dough out onto a floured surface. Punch it down and cut it into 4 sections (if you want to make larger loaves, just section it into 2 pieces). 6. Flatten one piece of the dough with your hand until it is about 1/3 inches thick. Fold the top third of the dough down to the middle, then fold the bottom third up – just like you’re folding a letter. Roll the folded piece of dough into a long log shape, about 13-15 inches long. Place formed loaf seam-side down on a lightly floured tea towel. Fold the towel up on either side of the roll to
help keep its shape as it rises. 7. Repeat this process with the remaining three pieces of dough. Cover loaves with a tea towel and let formed loaves rise for another 45 minutes. 8. Transfer loaves to a baking sheet (I bake them on my silpat, but if you don’t have one just sprinkle some cornmeal on the pan before you set the loaves on it). Let loaves rest for 15 minutes before you put them in the oven. Just before you bake the loaves, cut a few diagonal slashes down the length of each loaf. 9. Bake at 400 for 20-30 minutes or until loaves are browned and sound hollow when you tap them.


Originally Submitted
6/6/2013





0 Out of 5 from 0 reviews

You can add this Classic French Bread recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.