The French Bread

by

Description

This French bread recipe has been perfected to my satisfaction – crunchy on the outside, and soft airiness on the inside. I hope you enjoy these stunning loaves!

Ingredients

  • 2 cups sourdough starter
  • 10 tablespoons water
  • 1 ½ teaspoons olive oil
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 tablespoon active dry yeast
  • 4 cups all-purpose flour, or more if needed
  • 2 teaspoons cornmeal
  • 2 cups boiling water
  • 1 egg yolk
  • 1 tablespoon milk

Instructions

  1. Place the sourdough starter
  2. water
  3. olive oil
  4. salt
  5. sugar
  6. yeast
  7. and flour in that order into the pan of a bread machine
  8. set the machine on the dough cycle
  9. and start the machine.
  10. After the machine has finished its cycle
  11. turn the dough out onto a floured surface
  12. and knead several times; mix in more flour if the dough is very sticky. Cut the dough in half
  13. and roll each piece of dough out into a rectangle about 8 by 12 inches and 1/2-inch thick. Roll the rectangles into loaves the long way
  14. pinch the seams
  15. and taper and pinch the ends of the loaves.
  16. Line 2 baking sheets with parchment paper
  17. and sprinkle paper with cornmeal. Place the loaves gently onto the prepared baking sheets
  18. cover loosely with plastic wrap
  19. and let rise in a warm place until doubled
  20. about 30 minutes.
  21. Place a large baking stone onto the center rack of oven
  22. and place a baking dish onto a lower rack. Preheat oven to 375 degrees F (190 degrees C). Carefully pour boiling water into the baking dish.
  23. Remove plastic wrap from loaves
  24. and slash several 1/2-inch deep cuts into each loaf with a sharp knife. Whisk egg yolk and milk together in a small bowl until thoroughly mixed
  25. and brush the loaves with the egg yolk mixture.
  26. Place the loaves into the preheated oven on top of the baking stone
  27. and quickly spray the inside of the oven 4 or 5 times with a water-filled spray bottle. Shut oven door; wait 1 minute
  28. and spray again; repeat twice more
  29. spraying the oven 4 times with water at 1-minute intervals.
  30. Bake about 15 minutes
  31. and remove the water-filled baking dish. Continue to bake until the bread is browned and the loaves make a hollow sound when thumped
  32. about 15 more minutes. Remove bread to cool on racks.

Prep Time: 20 mins

Cook Time: 15 mins

Total Time: 2 hrs 5 mins

Servings: 16

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