French Bread 101

November 11, 2006

Hi Jeanne:

Thank you for sharing.

This sounds great.

Gayle

November 11, 2006

This is the first bread I learned how to make. I even made it when I was in

labor with son number 2. It is only my opinion, but to truly learn how to make

a good loaf of French (or any other) bread, you need to get your hands in the

dough. Yes, I know many of you have bread machines but for this, use your hands.

(Oh I am SO going to catch it from machine users.) This is from Bernard

Clayton's The Complete Book of Breads (I saved this when we had a house fire

recently. This should tell you what value I place on this one book.) This

recipe is not one I would rate as a beginner recipe but it is worth every bit of

effort and time.

Monsieur Montfort's French Bread

Makes 2 medium round or 4 long loaves

7 cups bread or all purpose flour (a LITTLE more is allowed if the dough is very

sticky)

2 packages (3 teaspoons) dry yeast

4 teaspoons salt (yes, four)

3 cups hot tap water (105-115*F)

To make, you will need one baking sheet for hearth (round) loaves or four 18 "

French bread pans, greased (King Arthur Flour catalog) You will also need a

pastry scraper (if you cannot find one, get a large wallpaper knife from the

store and use it just for breads) You will also need a water spritzer with

clean water.

In a large bowl, measure the flour and stir in the yeast and salt. Form a well

in the bottom of the bowl and pour in the water. With a wooden spoon slowly

pull the flour into the liquid until it is fully absorbed. Work it into a ball

with the fingers and place on lightly floured work surface or bread board.

The dough should be tacky but not hopelessly sticky. Begin turning and folding

the dough with the pastry scrapper or wallpaper knife (or putty knife).

Sprinkle SMALL amounts of flour on the work surface and hands if you must but do

so sparingly. Continue to lift, fold and turn for 10 minutes. Throw the dough

down against the work surface to break the lift, fold and turn rhythm. The

dough will become elastic but will continue to stick to moist fingers unless

powdered by flour. (NO, you do not want to add more flour to make it less

tacky.)

Wash the large bowl, grease and place the dough in it. Cover tightly with

plastic wrap. Find a place with constant 70* F for the bowl. (Cooler than most

breads) Allow the dough to double in volume. (About 2 - 3 hours)

Turn back the plastic wrap, punch down the dough, re-cover the bowl and return

to its 70* place. Let it rise for the second time, about 1-2 hours.

Turn the dough onto the floured work surface, punch down and knead briefly to

press out the bubbles. Divide the dough (which will weigh about 3 1/4 pounds),

into as many loaves as you wish to make.

One fourth the recipe will make one long, slender loaf, 18X2 inches. Half the

recipe will make two husky long loaves (14X4 " ) or two round hearth loaves. Form

the divided dough into balls and let it rest for 5 minutes.

For a long loaf, flatten the ball into an oval. Fold over, flatten with the

side of the open hand, fold again and roll with the palms. If the dough resists,

let it rest for another 3 or 4 minutes while preparing the other loaves.

Continue to roll under the palms until it is shaped. The seam will disappear.

(This will sound odd, but your hands will know what to do if you have gotten a

feel for the dough.)

The long pieces of dough can be placed directly on the baking sheet to rise

although they will slump somewhat because the dough lacks stiffness. They can

be placed in a long basket lined with a cloth which has been liberally sprinkled

with flour. The baskets will direct the dough upwards during the rise period.

Let the loaves rise the final, third time, another hour.

If you are really going to get into bread baking, especially French bread, it is

worthwhile to spend the money on French bread pans. This place is one of the

best sources for baking.

http://www.kingarthurflour.com/

Place the shaped dough back in the 70* location and rest waxed paper above, on

water glasses. Leave until the loaves are fully doubled. More proof (raising)

is preferable to less. This will take another hour. Approximately 20 minutes

before the bread has risen fully, turn the oven on to 425*.

Prepare the oven by placing the broiler pan or similar vessel on the lowest

shelf. Five minutes before baking, pour 1 1/2 cups of hot water in the pan.

(Steam at the start of the baking cycle is what causes the wonderful crisp crust

and the holes.)

If the loaf was raised in a basket, tip it onto the hand and lower gently onto

the baking sheet. (Buy the bread pans. Trust me.) With a razor blade, slash

the top of the round loaves in a tic tac toe pattern. For the long loaves, cut

a series of diagonal cuts.

Brush or spray the loaves with water right before you place them in the hot

oven.

At 3 minute intervals during the first 15 minutes of baking, spray the loaves

with water. By now the loaves will be fully ovenproof. (expanded) and at about

18 minutes, when the color starts to tinge the crusts, remove the pan of water

from the oven. (It will probably be empty or nearly.)

Bake in the oven until golden brown. Turn over one loaf and tap the bottom

crust with the forefinger. A hard hollow sound means the bread is baked. If

not, return it to the oven an additional 5 minutes. If the loaves appear to be

browning to quickly, cover with a piece of foil or brown sack paper. (grocery

bag from the olden times)

Midway through the baking period, and again near the end, shift the loaves to

expose them equally due to temperature variations in the oven.

Remove bread from the oven. Place the loaves on a wire rack to cool. For a

bright shiny crust, brush lightly with slightly salted water.

Tear, do not cut, loaves.

Next time I will post a French bread recipe that is a bit easier and less

involved. Jeanne in GA

Everyone is raving about the all-new Mail beta.

November 11, 2006

OK I am sorry for the silly question but I have never made bread before. Can I

get the yeast in a regular grocery store? Also what would it be located next

to? I am assuming with the flour and everything but I have learned its not

always good to assume!

) Rachel ~ http://www.thelucastribe.com

~ KUSTOMIZED KIDS ~ http://www.cafepress.com/kustomizedkids

Baby & Kids, Pregnancy, Natural Parenting, Wedding, & Personalized Clothing

Designs

Some Christmas designs are up!

November 12, 2006

Yes, it should be in the area where the flour is. In the olden days when I was

first making bread, it was in little cakes in the dairy section. Now you will

find it either in jars or packets of 3. At Sam's Club it is in 2, 1 pound

package bags with the seasonings but unless you are baking for 7 kids or a soup

kitchen at the convent like I used to, you won't use that up in a year. It lasts

longer than the package says if stored in an air tight container in the fridge.

I promise to post other bread recipes that are not quite as involved as M

Montfort's French bread. I'd start with the Heavenly bread/ rolls one I posted,

Donna of the Lilacs put it in the files. That recipe is very easy, tastes

better than the sweet rolls at a restaurant and will make you famous. Just

don't look when you put all that sugar and butter in. I promise also to post

bread recipes you can eat every day without your cholesterol going to pot.

Here is a link to a bread site that shows the packages. It is easier to find

when you know what it looks like.

http://www.breadworld.com/tipsterms/faq.asp

HTH (hope this helps) Jeanne in GA

Rachel Lucas <mommytogavin wrote: OK

I am sorry for the silly question but I have never made bread before. Can I get

the yeast in a regular grocery store? Also what would it be located next to? I

am assuming with the flour and everything but I have learned its not always good

to assume!

) Rachel ~ http://www.thelucastribe.com

~ KUSTOMIZED KIDS ~ http://www.cafepress.com/kustomizedkids

Baby & Kids, Pregnancy, Natural Parenting, Wedding, & Personalized Clothing

Designs

Some Christmas designs are up!

November 12, 2006

Thanks, this does help a lot! I do want to try the make me famous rolls! I

think I will get the stuff tomorrow to make them.

) Rachel ~ http://www.thelucastribe.com

~ KUSTOMIZED KIDS ~ http://www.cafepress.com/kustomizedkids

Baby & Kids, Pregnancy, Natural Parenting, Wedding, & Personalized Clothing

Designs

Some Christmas designs are up!

-

treazure noname

Sunday, November 12, 2006 7:28 AM

Re: French Bread 101

Yes, it should be in the area where the flour is. In the olden days when I

was first making bread, it was in little cakes in the dairy section. Now you

will find it either in jars or packets of 3. At Sam's Club it is in 2, 1 pound