Total Time: 4 hrs 30 mins
Yield: 2 loaves
4 cups unbleached all purpose flour, plus flour for kneading
surface
1 tablespoon yeast
1 tablespoon salt
1 ½ -2 cups lukewarm water
¼ cup water, for oven
Oven: 425º and 350º
In a small bowl, proof 1 T. Yeast with 1/2 cup lukewarm
water. Set aside. In a large Bowl, mix well 4 C flour and 1 T. salt (to
prevent the yeast coming in direct contact with the salt.). Pour yeast
mix into the flour mix. Using a wooden spoon, stir, add additional 1 to
1 1/2 C lukewarm water until a dough forms and pulls away from the sides
of the bowl. (It doesn't take long for this to happen and the dough forms
a clumpy mass.)
Lightly flour your work surface, and dump out to knead.
Knead for about 1-2 minutes, or until you get a recognizable ball. Place
dough into bowl of mixer with dough hook attachment and allow to rest for
5 minutes. Turn on mixer and let it knead for 9 minutes until smooth and
elastic. Remove dough hook and bowl from mixer, and cover with plastic.
Let rise in a warm place for 90-120 minutes.
Turn risen dough onto lightly floured surface and divide
into two equal portions. Flatten out each portion with your hands expelling
all gasses. Take the top and fold down 2/3rds onto the dough. Using the
heel of your hand, seal the dough onto itself. Repeat fold and seal again.
Fold down once more, but fold down to the bottom this time, sealing the
top to the bottom. Taper off the ends of the dough by rolling your hands
at the ends lightly with a bit of pressure to form a classic French Bread
look. (At this point you can continue to roll your hands down the length
of the dough to make a baguette rather than taper the ends).
Place each dough seam side down onto a baking sheet that
has been lightly sprinkled with cornmeal. Gash 3 cuts into the top of the
loaves. Cover with a towel and Let rise an hour. If baking with a stone,
let loaves rise in place where you shaped them covered with a towel. Very
carefully transfer to your baking stone to prevent deflating them.
Preheat the oven to 425º. Place a baking pan on
the bottom rack while preheating. Brush the tops of the risen dough with
cool water using a pastry brush. Toss 1/2 Cup water into the pan on the
bottom rack of the hot preheated oven (Beware! Steam is HOT! BE CAREFUL)
Place loaves in the oven and close. Turn the oven down to 350º and
bake for 28-30 minutes. Bread is done when the bottoms sound hollow when
tapped and the loaves are a rich almost dark golden color.
Continually improving. All rights reserved.
Send comments or suggestions to mimijacobs91@yahoo.com
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