Sunday, May 5, 2013

A great crusty and high density french bread recipe

This recipe makes 2 large loaves , we make the dough and bake one loaf and freeze the other half of the dough ready for a second bake.
6 cups all-purpose flour
2 1/2 (.25 ounce) packagesactive dry yeast
1 1/2 teaspoons salt
2 cups warm water (110 degrees F/45 degrees C.

1 tablespoon cornmeal or you can use white flour
1 egg white
1 tablespoon water

1.   In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and mix until well blended. Using a wooden spoon, stir in as much of the remaining flour as you can.
2.   On a lightly floured surface, knead 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.
3.   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 rectangle. Roll up, starting from a long ide. Moisten edge with water and seal. Taper ends.
4.   Grease a large baking sheet. Sprinkle with cornmeal or plain flour . Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
5.   With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven or on the 2/3rds BBQ with a heat deflector and place the baking sheet on a cake rack to get indirect heat for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.

·         PREP25 mins
·         COOK40 mins

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