French Bread
Posted by orutherfurd Sat, Feb 19, 2011 03:19 PM · 4 stars based on 1 rating
There's perhaps nothing more enticing than French Bread still warm from the oven. I like to make these with 10% whole wheat flour, for a slightly more interesting profile.
- 908 g all-purpose flour (100%)
- 635 g water (70%)
- 17 g salt (1.88%)
- 3.7 g instant dry yeast (.41%)
- Total 1.564 kg
Moderately develop the dough (e.g.: 3m on 1st, 1m on 2nd); DDT: 76°F; bulk ferment: 2.5-3 hrs; fold twice and 1/3 and 2/3 of the way through bulk fermentation. Proof for 1.5 to 2 hrs @ 76°F. Bake @ 460°F for 24 to 26 minutes.