24 Hour French Bread
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24 Hour French Bread
  French    Bread  
Last updated 6/12/2012 12:41:32 AM. Recipe ID 348. Report a problem with this recipe.
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      Title: 24 hour french bread
 Categories: Breads
      Yield: 1 Servings
 
      2 tb Active dry yeast
  2 1/2 c  Water (110-degrees)
  7 1/2 c  Bread flour to 8 cups
      1 tb Salt
      1    Egg white (for glaze)
      1 tb Water (for glaze)
 
  In large bowl of electric mixer, dissolve yeast in
    2-1/2 c  water. Add 2-1/2 to 3 c flour; stir 1 minute. Batter will
  have consistency of soft pudding.
  
  Cover bowl tightly with plastic wrap. Let rise in a warm place, free
  from drafts, overnight or at least 8 hours. The longer the sponge
  ferments, the better the flavor will be.
  
  The next day, stir in salt and 1 to 1-1/2 c  of remaining flour. Beat
  at medium speed with electric mixer 6 minutes, or beat 600 vigorous
  strokes by hand. Stir in enough remaining flour to make a soft dough.
  
  Turn out dough onto a lightly floured surface. Clean and lightly flour
  bowl. Knead dough 15 to 20 minutes or until smooth, elastic, and no
  longer sticky.
  
  Place dough in floured bowl. Dust surface lightly with flour; cover
  with a slightly damp towel. Let rise in a warm place, free from
  drafts, until tripled in bulk, about 1-1/2 hours.
  
  Grease 2 large baking sheets or 4 French-bread pans.
  
  Punch down dough. Knead 2 minutes. Cover and let rest
       10    minutes.
  
  For oblong loaves, divide dough into 3 or 4 pieces, depending on
  desired thickness of loaves.
  
  On a lightly floured surface, shape each piece into a smooth log,
  gently tapering ends. For round loaves, divide dough in half. Shape
  each half into a smooth ball.
  
  Place shaped dough on prepared baking sheets. Cover with a dry towel.
  Let rise until doubled in bulk, about 1 hour.
  
  Adjust oven racks to 2 lowest positions. Place a shallow roasting pan
  on lowest shelf; pour in 2 c boiling water.
  
  Preheat oven 15 minutes to 425-degrees.
  
  Slash tops of oblong loaves with 5 diagonal slashes each. Slash tops
  of each round loaf with 3 horizontal slashes and 3 vertical slashes
  in a tic-tac-toe design.
  
  Brush loaves with cold water.
  
  Bake 15 minutes.
  
  Brush loaves with egg-white glaze; bake 10 minutes longer.
  
  Brush again with egg-white glaze. Remove roasting pan from oven.
  
  Bake loaves 10 to 15 minutes longer, for a total of 35 to 40 minutes,
  or until bread sounds hollow when tapped on bottom.
  
  Remove from pans; place loaves directly on oven rack.
  
  Bake 5 minutes longer. Cool on racks. Makes 2 to 4 loaves.
 




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Recipe ID 348 (Apr 03, 2005)

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