Hubster and I had plans for a romantic fondue dinner. Well, as romantic as a squeeling 18 month old and 6 week old baby allow it be. I picked up a baguette in the bakery section at Kroger and did what I always do before putting it the cart; I read the label. As I scrolled down the excessively long list of ingredients, a former baker friend's voice rang in my head. "Bread shouldn't be more than water, wheat, yeast, and salt. It's a thousand year old recipe". I made it to about sodium benzoate before I gave up and decided to just make my own. Most of the recipes I found took at least 2 days to make. Ain't nobody got time for that. Ok, maybe some people have time, but not me. I've got an 18 month old and 6 week old, remember? Thank goodness for naptime!
Julia Child’s French Bread courtesy of BarbaraBakes
2 1/4 teaspoons (1 packet) instant yeast
3 1/2 cups all-purpose flour
2 1/4 teaspoons salt
1 1/2 cups warm water (120º - 130º)
Julia Child’s French Bread courtesy of BarbaraBakes
2 1/4 teaspoons (1 packet) instant yeast
3 1/2 cups all-purpose flour
2 1/4 teaspoons salt
1 1/2 cups warm water (120º - 130º)
In a large bowl, combine the yeast, 2 1/2 cups flour and salt. While mixing, pour in the warm water. Mix about 30 seconds until a shaggy dough forms.
Add in the remaining cup of flour a little at a time, to make a soft dough, adding more or less flour as needed. I added flour in 3 installments.
Knead the dough for 5 minutes. The surface should be smooth and the dough will be soft and somewhat sticky.
Turn out the dough onto a kneading surface (I used a cookie sheet and flour sack cloth, both coated with flour) and let rest for 2 - 3 minutes while you wash and dry the bowl.
Return the dough to the mixing bowl and let it rise at room temperature (about 75º) until 3 1/2 times its original volume. This will probably take about 3 hours. Why not make some kombucha while you're waiting?
Deflate the dough and return it to the bowl. Let the dough rise at room temperature until not quite tripled in volume, about 1 1/2 - 2 hours.
Meanwhile, prepare the rising surface: rub flour into canvas or linen towel placed on a baking sheet.
Divide the dough into 3, 6, or 12 pieces depending on the size loaves you wish to make. Fold each piece of dough in two, cover loosely, and let the pieces relax for 5 minutes.
Shape the loaves and place them on the prepared towel. Cover the loaves loosely and let them rise at room temperature until almost triple in volume, about 1 1/2 - 2 1/2 hours.
Preheat oven to 450º. Set up a "simulated baker's oven" by placing a baking stone on the center rack, with a cookie sheet with a lip on the rack beneath, at least 4 inches away from the baking stone to prevent the stone from cracking.
Transfer the risen loaves onto a peel. (I don't have a peel so I just put them on parchment paper)
Slash the loaves. (A razor blade works best. I made due with a knife)
Spray the loaves with water.
Spray the loaves with water.
Slide the loaves into the oven onto the preheated stone and add a cup of hot water to the cookie sheet.
Bake for about 25 minutes until golden brown. (If you used parchment paper you will want to remove it after about 10-15 minutes to crisp up the bottom crust). Spray the loaves with water every now and then.
Cool for 2 - 3 hours before cutting.