Rustic French Bread Recipes

Steps:

• Plan on making sponge first.
• I use active yeast and mix with water first to proof it. After 5 minutes, mix in flour with plastic or wood utensil until starter leaves side of bowl. I like to use a glass mason jar with lid. Let sit at least 6 hours in warm place until it triples, refrigerate if not using right away(take out and leave at room temperature for an hour before use).
• Mix in 4 1/2 cups of flour (I used 2 cups whole wheat and the rest white), water, sponge starter, salt. Knead for about 10 minutes. Dough should be sticky, but not stick to your hands. Place in lightly oiled bowl and turn over once to coat.
• Let rise until double in bulk (about 2-3 hours).
• Punch down and shape into 2 loaves on 2 cookies sheets dusted with flour.
• Place in warm place (I heat oven alittle and place in it .)Let rise until double.
• Preheat oven to 450. Place a small pan on lower shelf to hold 2 cups of boiling water. Score top of loaves with and x.
• Place boiling water in pan on lower shelf, place loaves on center shelf and bake for 40 minutes. I baked mine for 30. Bottom of bread should sound hollow. I agree as stated by reviewer, 450 degree was too high a temperature for full 40 minutes. I baked until golden brown all over for 30 minutes, turned off oven with bread inside for last 10 minutes directly on rack.
• Turn off oven and let sit for 10 minutes to develop crust. Take out and let cool off on cooling rack. I served with my recipe for roasted garlic.

Steps:

• Mix water, yeast, and salt together in a large bowl until mixture becomes foamy, about 10 minutes. Stir flour into yeast mixture until well incorporated. The dough will be loose and look wet. Cover bowl loosely with a damp towel and let sit for about 5 hours.
• Shape dough into 2 loaves using damp hands. Place loaves on a cornmeal-dusted work surface and score the tops a few times with a sharp knife. Allow loaves to double in size, 30 to 60 minutes.
• Preheat oven to 425 degrees F (220 degrees C). Place loaves on a baking sheet.
• Bake in the preheated oven, spraying the surface of the dough occasionally with water, until golden brown, about 20 minutes.

Steps:

• Put the ingredients into the bread machine. Set to the dough programme and start. Grease a large baking tray & Pre-heat oven to 220C/400°F.
• Once the dough is ready, turn it out onto a floured surface and punch it down to deflate it. Shape dough into two long "baguette" shaped loaves and place on the baking sheet. Cover loosely with lightly oiled cling-film and leave to rise for about 30 minutes until doubled in size.
• Meanwhile, place an oven proof bowl containing water on the bottom of the oven to heat up. (About 250mls).
• Sprinkle top of dough with flour, then using a sharp knife cut 5 diagonal small slits across the tops of the baguettes.
• Bake for 15 minutes then reduce temperature to 190C/375F and bake for a further 10 - 15 minutes. (If they start browning too quickly, cover loosely with foil on top.).
• Transfer to wire rack to cool.
• Eat immediately.