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.
| Ingredient | Metric | U.S. | Volume | Baker's % |
|---|---|---|---|---|
| all-purpose flour | 908 g | 1 lb, 16 oz | 7 1/4 cup | 100% |
| water | 635 g | 1 lb, 6.4 oz | 2 3/4 cup | 70% |
| salt | 17 g | .6 oz | 2 3/4 tsp | 1.88% |
| instant dry yeast | 3.7 g | .13 oz | 1 1/4 tsp | .41% |
| Total | 1.564 kg | 3 lbs, 7.13 oz |
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.
Photos
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French Bread rolls (85 grams, baked 22 min @ 460F) -
Loaf made from French Bread dough (1.5lbs baked 35 min @ 460F)
