Brian’s French Bread

16 oz. all-purpose flour
16 oz. bread flour
1 tsp. Brown sugar
2 2/3 cups warm water
1 1/2 tsp. active yeast or 1 1/4 tsp. dry yeast
2 1/2 tsp. Salt
1 lb. old dough

In the bowl of a kitchenaide mixer, combine both flours and brown sugar.

Disolve yeast in warm water. Slowly stir into flour mixture. Let rest 20 minutes covered with a clean towel.

Add salt and old dough to mixer. Knead until smooth and elastic, about 10 minutes.

Let rise 30 minutes. Pull off 1 pound of dough and freeze.
Let remaining dough continue to rise another 1 1/2 hours.

Divide into two or three equal pieces and shape loaves.

Place on parchment covered, upside down cookie sheet or peal and allow to rise 30 minutes.

Preheat oven to 475F.

Slit tops of loaves, place in oven. Reduce oven temp to 425F. Bake 2 minutes, spritz loaves with water. Bake another 5 minutes and spritz again. Alternately you can place 1 cup of water in a cast iron pan that has been preheating in the oven.

Bake 30 minutes until internal temperature of bread is 205F

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French Bread

Adapted from the KitchenAid mixer Recipes and Instructions. It worked pretty well. I am not adept at crusty bread but this worked for my crew. And it was simple.

2 pkgs. active dry yeast
2 1/2 cups warm water (105˚-115˚F)
1 tbsp. salt
1 tbsp. melted butter
7 cups all-purpose flour
cornmeal
1 egg white mixed with 1 tbsp cold water
sesame seeds

Dissolve yeast in water. Add salt, butter & flour, mix well. (On a KitchenAid mixer mix on speed 2 for about 2 minutes). Knead (on mixer speed 2 for another 2 minutes). Dough will be sticky.

Put in oiled bowl & let rise until double, about 1 hour. Punch down and divide in half.

Roll each piece into a 12″ x 15″ rectangle, then roll tightly starting at long side. Place on greased cookie sheet that has been sprinkled with cornmeal.

Cover and let rise until double, about 1 hour.

Bake 450˚F for 25 minutes. Remove from oven and brush with egg wash. Sprinkle with sesame seeds. Return to oven and bake another 5 minutes.

Remove from cookie sheet and cool on wire rack.