Bread, Cooking

French Bread


Put 1 tablespoon of yeast in 3/4 cups of luke warm water (if the water is too hot the yeast is dead) with a little bit of sugar.
Let the mix bubble (average 10 minutes, more if the water was colder).
Put 4 cups of water and 2 tablespoons of salt in a bowl; put the yeast and 5 pounds of flour.
Mix, the dough should be a little sticky.
Put some flour on a clean flat surface, put the dough and stretch it, then put it in a bowl, stretch it again, and make it into a bowl for 10 minutes.
If the dough is too stretched, it might tear up, in that case, put some water. If it’s too sticky, put some flour.
Put dough into a bowl, and leave it at least for 4 hours, covered with a damp cloth. It it’s cold, it could take up to 16 hours.

Put flour on a clean flat surface and then put the dough on it. Flatten it with your palm in order to get rid of air. Do not work it.
Cut it into pieces, place them on an oiled tray and then press them down.
Make sure there is enough space between each pieces.
Cover with a damp cloth.
Leave it for 30 to 45 minutes, until they get bigger.

Preheat oven at 475 degrees F.
Make lines or crosses with a razor blade.
Put them in the oven and put some water in a bowl at the bottom of the oven to create humidity.
Cover the bread with aluminum paper, and take it out a few minutes before the end of cooking.
When we tap a little bit, it should sound hollow.
When the bread turns golden, you can take it from the tray and put in on the grill a few minutes so the bottom of the bread would be crispy.
Let it cool upside down so the bread softens.

No comments yet.

Add your response