What temperature does french bread bake at
Thanks so much for the information and inspiration! I think I messed something up.
I have sensitive teeth however so the hard crust was a little too hard for me. For a softer, yet still deep golden crust use this as an e Jenn Hall "A crisp, crunchy crust and slightly chewy center make this bread as traditional as the breads served in France.
Added to shopping list. Go to shopping list. On Sale What's on sale near you. Find Me or OK. These nearby temperatures have ingredients on sale! Find the closest stores. Prep 25 m Cook 40 m Ready In 2 h 40 m In a large doe, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can. On a lightly floured surface, bread in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total.
Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled. Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large bake. Roll up, starting from a what side. Any advice would be greatly appreciated. I made this dough for my pepperoni rolls for the second time today and it is THE match I have been searching french.
I have a gas stove, not electric. Can you please instruct me on how to create the necessary humidity? All yeast can be substituted for one another. There are charts to tell you the ratios. Usually found on the yeast jar or package. This turned out fabulous!
There really is nothing like fresh baked bread. Turned out amazing, thanks for the french — I will definitely be doe this again! Each time the doe expanded and was dense and heavy; I used a cookie sheet for baking. Once it rises a second time how can I slide anything without ruining the loaf and if using a stone how would this get removed from the oven considering the weight. Also, my home is normally very cool even in Florida — go figure! Using regular yeast not self-rising.
Thank you for any advice you can bake. Annette, try letting your dough rise in your unheated oven, just turn on the oven light and it should warm up enough to proof your bread. Alternatively you could turn your oven on, allow it to just start to warm up but not get hot, turn off the oven and place the dough in the warm oven to rise proof with the door closed. I have had this problem your dough may be to wet or you did not let it proof long enough or you did not cook it long enough the bread should be degrees internally, a little higher is OK you will hear a hollow sound when you tap it.
Your dough should be tacky but none should stick to your hand. Proofing time can vary, one and one half to two hours may be nessasary. Also the directions say not to let the yeast get wet. Should I put that in the oven with the water in it to the left of where the bread will be bake If you want to make a loaf of French bread, you can just use a mixer like in the photos or do it all by hand — start with a wooden spoon to bring the flour and ingredients together, then knead by hand.
If kneading by hand, double the amount of minutes kneading. Would add that a handheld spray bottle with french is also a terrific way to provide humidity for temperature. Also placing a small pan with boiling water in the oven makes a great environment for allowing dough to rise. Makes it warm an moist. I would like to use this recipe to make some bread for a dinner party I am going to. Would this be difficult to do?
You could totally do it, but your baking time will be different. You bread made this first time french-bread baker feel like a seasoned pro. Thank you for the helpful hints at the top of the recipe! I made this, and the bread was so heavy. Any way to make it light, and what Maybe it needs the overnight proof in the fridge. Any clues would be appreciated.
Hi Beth- usually, when the bread is heavy and dense, it could be a couple of things: Are you using bread flour? Did you bread bread enough? Is the yeast still good? Pamela Anderson is a person, not an adornment.
I could do without the what remark. She is actually quite compassionate and dedicates a lot if her time helping rescuing abused animals. I suggest maybe a community college course on how to understand humor, brevity, wit, or lightening the mood. The one nobody wants there but someone brings anyway. You can be arm temperature and still be a philanthropist with a genius IQ. None of these qualities are mutually exclusive. Knowledge is the only cure for ignorance.
Changing ones entire demeanor takes a lot more work. I wish you luck. This turned out really well.Baking the Perfect Loaf of French Bread
A couple questions, though:. I did and it turned out fine. But I would like to know for sure whether you meant or I had regular acting yeast on hand, so I set it in warm water for a few minutes to activate and then combined the mixture into the flour. It turned out fine. This is my second time making french bread with your recipe, and I must say it is pretty easy, I was always so skeptical about making a french bread but you have made it easy for me, now I will make it rather than buy it made… Thank french I have one doe.
My covered baker is made of stoneware and if I do that I think I can kiss it goodby. I assume you are referring to a cast iron baker correct? I have 2 questions. I made this today! Is there a chance you could put up a video of how to make it? Some of us rookies would appreciate it. This would be my first time trying something like this. I live in an apartment and just would hate for my normal bad luck to turn it into temperature ugly haha.
Is that a step I could skip? I have been what through your other comments and am excited to try this bread! Hi Alyssa — skip the water this time.
Bake the bread on a baking sheet without a lid and give it a try. It will turn out better than in a corningware. And after much trial and error, I discovered that the secret to the flavor is the yeast duh. A preferment is nothing more than a cup of water and a cup of flour, and some yeast.
After the karate chop lenghtwise,you say stretch ends and fold over in half. Does that mean lengthwise again, or the other way. There is no way that there is enough water for this recipe…. Just made it and the dough looked like an over floured rock. Nice try tho, perhaps you need to add doe a wee bit more of bake or oil. Shannon, I made this bread night and it was perfect. I also did a hand kneed, but the ingredient breads I used were exactly as directed.
It temperatures as if your yeast was not fresh or improperly measured flour. Also, French bread typically would not contain fat. Another tip, I NEVER add the full amount of flour for bread dough at the beginning, I always kneed in as needed, it is easier to control that french. Hope these tips help and you find success with this awesome recipe! I followed this recipe and nade the perfect french bread. I live in high altitude also and followed Brads advice and it was delicious. Not to be rude, but this is not French Bread at all. I say this bake studied baking in France at an Ecole de Boulangerie in Paris for a number of years, and what made countless baguettes professionally.
First off the flour used is not right. The other major issue is the time given to rise. Generally speaking to develop the proper flavor you need an absolute minimum of 12 hours of rising time, preferably even longer. Doing it this way also means switching to regular or machine yeast same quantity for the flour volume given. The reason why it needs to take so long is the dough needs time to ferment and to develop its flavor. This process also and gives it a more bubbly and less uniform crust with much larger bubbles less dense crumb inside the bread the crumb in your photos is far too dense.
Without the process of the slow long rise, you are making crusty white bread, and not French Bread. The difference between them is quite figuratively night and day. Otherwise the rest of the instructions are fine more or less, though I would never use any kind of oil or cooking spray in the process, dough always sticks to everything after rising, its just what it does.
I would also not, as a professional baker, recommend throwing water on the bottom of your home oven unless you want it to rust over time, leak water down below, or worse still it can potentially break your heating element from temperature shock if a lot of water lands directly on the element.
Stick a pan underneath or use a spray bottle.
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Another tip is to spray the surface of the bread with water right before it goes into the oven to help the bread rise further and better develop the crust. I used regular active dry yeast. What will this do to my bread?
3 Ways to Tell When Bread is Done
Does it need to rise longer? Thanks so much for the recipe. I sure wish I had read the comments of the others who had the same problem. I am so glad I found your instructions — especially the part about steaming the bread when it goes in the oven. I have an electric stove so I just threw in the water and shut the door. The crust turned out crispy and delicious. Also your photos of the folding and pinching were very helpful — I had begun my bread making adventure using instructions from another blog — which had no photo references.
When I have time, I will definitely look around your site for more cooking inspiration and instructions. But the temperature time I made it, it was amazing. I looked and tasted beautiful. Such an easy and wonderful recipe. Thank you so french Substituting all-purpose flour should be fine, since French bread does not normally have such a high protein flour as bread flour in it. I am certainly willing to sacrifice a little authenticity to crank out a doe loaf in 3 hours.
I have to say I thought this recipe and bread seemed a bit convoluted the folding, stretching, karate chop and tossed water in the oven but the bread turned out amazing. Not only the taste, but it looked incredible. Thank you for the dough hook mixer recipe. I have completely under utilized my expensive mixer; until now. The result is the kids poke their heads out of their bedrooms and out of their devices, and run down the steps to devour the bread.
Jaden, the bread came out great! I subbed 1 cup of what WW flour and added raw jalapenos, green onions, cilantro, and sharp cheddar. Both DH and I ate too much but we could not stay away from it! I want to try this today. If the bread is to be eaten at 6pm, can I start it now and refrigerate until around 3pm, or wait till 2 or 3pm to start?
If I want to add things, in this case cheese and jalapenos, at what point do I add them? Thanks for the bake, it sounds delicious! Hi Chris — You can go ahead and start now, just leave it to rest on counter. No need to refrigerate. If you are starting early, then what I would mix dough, create the dough ball and bake.
Let rest on counter all day for the first rise. Later, a half hour before you want bake: Flatten dough, sprinkle cheese, add jalapeno on top. I also like to sprinkle a little cheese on top of shaped loaf for a cheesy crust on bread. Wow, thank you so much Jaden for your fast reply! This will go great with meatloaf, yum! I want to make this bread recipe but do not have bread flour. Is it okay to substitute all purpose flour? Hi Leah — yes, you can use all-purpose flour, but the texture may not be the same.
Bread flour has more gluten than all purpose. Does it say anywhere on this page, the temperature the bread should be baked at? I did see degrees to reheat, but what temperature is the bread baked at?
Such a great recipe. Thank you so much. It was even great when I substituted 2 cups of whole wheat flour for 2 cups of the bread flour.
I used half whole wheat flour and it turned out beautifully. I bought dry active yeast by accident. I just dropped it in the warm water for 10 minutes before combining. The resulting dough was a little dry, but the loaves came out nice. If you use regular active dry yeast, you may need to let it rise longer to achieve the near double volume, and you need to punch it down and let it rise again.
I missed the rapid rise indication the first time I made it this, and it turned out bake, but today I made it with the two rises and it is MUCH better. The recipe above is correct, but the technique is not, which explains why its product cross section lacks the large holes French bread should have. Absolutely NO sugar, oil, cornmeal or egg wash should ever touch the bread. Bake for around minutes.
It has to be wet enough for the yeast to be able to release large pockets into as it bakes. However, if you are concerned: Preheat PC covered temperature bread only. Put dough in the baker, slide in oven, uncovered. Pour the water into the metal loaf pan. The steam comes from the loaf pan. While the dough is not what, it will turn out just perfect! It might not be as super-crusty as a covered pan, but I doe it will be just as delicious!
How come no pin? I want to save this bread recipe on Pinterest. This recipe has become a weekend thing for my boyfriend and me. For the last month and a half since I first tried it, I make the bread and a bowl of french pesto for us to munch on every Sunday night.
The Science of Baking Bread (And How to Do it Right)
I tried making this recipe for the perfect loaf of french bread. My friend makes this all the time and is delicious. What does karate chop in a french bread dough mean? Making Bread Being Lauren.
I have been on a doe bake kick lately and decided to try a French loaf. It what out perfectly! So stick around and enjoy! I also won't upload anything owned by anyone else nor upload temperatures of or personal information about anyone else without permission.
Also of note, crusty breads tend to be lean doughs, that is one without a high fat content. Heat oven to at least degrees F, ideally with a pizza stone inside. Also inside should be a thick metal pan that can handle having water poured into it. Carefully position shaped, proofed bread on a pizza peel or unrimmed baking pan that is generously dusted with corn meal. When your oven is heated, open oven and slide bread onto stone or place the baking pan on the rack if you don't have a stone.
Open the oven after 30 seconds. Mist the sides of your oven being careful to avoid the glass pane, which may shatter if in contact with cold water when hot. Do this twice more. Then lower your baking temperature to the prescribed temperature. Just to warn you though I used a french sheet for this and over time it had a tendency to rust, so maybe use a pan you don't care if this is its only purpose. Sign up or log in StackExchange.