French Bread

1. 1

   Remove the pate fermentee from the refrigerator 1 hour before making the dough.

2. 2

   Cut it into about 10 small pieces with a pastry scraper or serrated knife.

3. 3

   Cover with a towel or plastic wrap and let sit for 1 hour to take off the chill.

4. 4

   Stir together the flours, salt, yeast, and pate fermentee pieces in a 4-quart bowl (or in the bowl of an electric mixer).

5. 5

   Add the water, stirring until everything comes together and makes a coarse ball (or mix on low speed for 1 minute with the paddle attachment).

6. 6

   Adjust the flour or water, according to need, so that the dough is neither too sticky nor too stiff.

7. 7

   (It is better to err on the sticky side, as you can adjust easier by adding more flour during kneading.

8. 8

   It is harder to add water once the dough firms up.)

9. 9

   Sprinkle flour on the counter, transfer the dough to the counter, and begin to knead (or mix on medium speed with the dough hook).

10. 10

    Knead for about 10 minutes (6 minutes by machine), or until the dough is soft and pliable, tacky but not sticky, and all the pre-ferment is evenly distributed.

11. 11

    The dough should pass the windowpane test (page 58) and register 77 to 81F.

12. 12

    If the dough seems properly developed but is still cooler than 77F, you can knead a few minutes longer to raise the temperature or simply allow a lengthier first rise.

13. 13

    Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with the oil.

14. 14

    Cover the bowl with plastic wrap.

15. 15

    Ferment at room temperature for 2 hours, or until the dough doubles in size.

16. 16

    If the dough doubles in size before 2 hours have elapsed, knead it lightly to degas and let it rise again, covered, until it doubles from the original size.

17. 17

    Gently remove the dough from the bowl and transfer it to a lightly floured counter.

18. 18

    For baguettes, cut the dough into 3 equal pieces with a pastry scraper or serrated knife.

19. 19

    Again, take care to degas the dough as little as possible.

20. 20

    Form the pieces into baguettes, as shown on page 74 (or whatever shape you prefer).

21. 21

    Prepare them for proofing, using either the couche technique or parchment.

22. 22

    Proof at room temperature for 45 to 75 minutes, or until the loaves have grown to about 1 1/2 times their original size.

23. 23

    They should be slightly springy when poked with a finger.

24. 24

    Prepare the oven for hearth baking as described on pages 9194, making sure to have an empty steam pan in place.

25. 25

    Preheat the oven to 500F.

26. 26

    Score the baguettes as shown on page 90.

27. 27

    Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal and very gently transfer the baguettes to the peel or pan.

28. 28

    Transfer the baguettes to the baking stone (or bake directly on the sheet pan).

29. 29

    Pour 1 cup hot water into the steam pan and close the oven door.

30. 30

    After 30 seconds, spray the oven walls with water and close the door.

31. 31

    Repeat twice more at 30-second intervals.

32. 32

    After the final spray, lower the oven setting to 450F and bake for 10 minutes.

33. 33

    Rotate the loaves 180 degrees, if necessary, for even baking and continue baking until the loaves are a rich golden brown and register at least 205F at their center.

34. 34

    This can take anywhere from 10 to 20 additional minutes, depending on your oven and how thin your baguettes are.

35. 35

    If they seem to be getting too dark but are not hot enough internally, lower the oven setting to 350F (or turn it off) and continue baking for an additional 5 to 10 minutes.

36. 36

    Remove the loaves from the oven and cool on a rack for at least 40 minutes before slicing or serving.

37. 37

    Lean, standard dough; indirect method; commercial yeast

38. 38

    Day 1: 1 1/4 hours pate fermentee

39. 39

    Day 2: 1 hour to de-chill pate fermentee; 10 to 15 minutes mixing; 3 to 3 1/2 hours fermentation, shaping, and proofing; 20 to 40 minutes baking

40. 40

    You can use only bread flour or only all-purpose flour if you choose, but I find a 50-50 blend results in a bread that has plenty of structure but is still tender, with a nice crackle to the crust.

41. 41

    Look carefully and you will notice that the amount of pre-fermented dough is equal to the amount of new dough.

42. 42

    In other words, make the recipe once, hold it overnight to develop flavor and sugar breakout, and then make it again using the first dough as the pre-ferment.

43. 43

    This means that the pre-ferment represents 160 percent of the formula in the bakers math system, a very large amount since most bakeries rarely use more than 50 percent pre-ferment.

44. 44

    But this is the key to making a bakery-quality baguette at home, as you will see.

45. 45

    If your flour is organic and does not contain malted barley flour, you should add 1 teaspoon of diastatic barley malt powder to the flour blend.

46. 46

    This malt powder will accelerate enzyme activity in the dough, resulting in a more colorful crust.

47. 47

    You can purchase it through King Arthur Flour (see Resources, page 287).

48. 48

    French Bread %

49. 49

    Pate fermentee: 160%

50. 50

    All-purpose flour: 50%

51. 51

    Bread flour: 50%

52. 52

    Salt: 1.9%

53. 53

    Instant yeast: .55%

54. 54

    Water (approx.

55. 55

    ): 65%

56. 56

    Total: 327.5%

* Per serving · 4 servings · Values may vary.