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    French-Style Country Bread - King Arthur Flour

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    This recipe yields 2 loaves of French-style country bread. It requires making a starter the night before with water, yeast, and flour. To make the dough, the starter is stirred into additional water, yeast, sugar, flour, and salt. The dough is kneaded and allowed to rise until doubled in size. It is then shaped, risen again, scored, and baked for 25-30 minutes until deeply golden brown. The bread is best eaten within a few days.

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    © All Rights Reserved
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    French-Style Country Bread - King Arthur Flour

    Uploaded by

    x-33
    91 views2 pages
    This recipe yields 2 loaves of French-style country bread. It requires making a starter the night before with water, yeast, and flour. To make the dough, the starter is stirred into additional water, yeast, sugar, flour, and salt. The dough is kneaded and allowed to rise until doubled in size. It is then shaped, risen again, scored, and baked for 25-30 minutes until deeply golden brown. The bread is best eaten within a few days.

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    French-Style Country Bread _ King Arthur Flour

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    This recipe yields 2 loaves of French-style country bread. It requires making a starter the night before with water, yeast, and flour. To make the dough, the starter is stirred into additional water, yeast, sugar, flour, and salt. The dough is kneaded and allowed to rise until doubled in size. It is then shaped, risen again, scored, and baked for 25-30 minutes until deeply golden brown. The bread is best eaten within a few days.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    91 views2 pages

    French-Style Country Bread - King Arthur Flour

    Uploaded by

    x-33
    This recipe yields 2 loaves of French-style country bread. It requires making a starter the night before with water, yeast, and flour. To make the dough, the starter is stirred into additional water, yeast, sugar, flour, and salt. The dough is kneaded and allowed to rise until doubled in size. It is then shaped, risen again, scored, and baked for 25-30 minutes until deeply golden brown. The bread is best eaten within a few days.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    French-Style Country Bread

    P R E P 15 mins B A K E 25 to 30 mins T O TA L 4 hrs 37 mins Y I E L D 2 loaves

    Ingredients Instructions
    Starter 1 To make the starter: Stir all of the starter ingredients together to
    1 cup (227g) cool to lukewarm water (90°F make a thick, pudding-like mixture. Cover with plastic wrap and let
    to 100°F) it rest for at least 2 hours. For best flavor, let the starter rest
    longer; overnight (up to 16 hours) is best. If you plan on making
    1/2 teaspoon active dry or instant yeast the dough in a bread machine, place the sponge ingredients in the
    1 1/4 cups (149g) King Arthur Unbleached bucket, and turn the machine on for just a few seconds to mix the
    Bread Flour ingredients together. Turn the machine off and close the cover,
    then let the starter rest as directed above.
    1/4 cup (28g) King Arthur Premium 100%
    Whole Wheat Flour 2 To make the dough: Stir down the starter with a spoon and add the
    water, yeast, sugar, 3 1/4 cups (390g) of the flour, and the salt.
    The dough will be a loose, messy mass. Let it rest for 12 to 15
    Dough minutes, then stir it again; it should become more cohesive and a
    all of the starter (above) bit smoother. Dough handles better once it's had time for the flour
    1 cup (227g) lukewarm water (100°F to to absorb the water while resting and relaxing. By using this
    115°F) method, you'll tend to add less flour, and have much bigger holes
    in your finished bread.
    3/4 teaspoon active dry or 1/2 teaspoon Knead the dough, adding up to an additional 3/4 cup (90g) flour
    instant yeast 3
    (as necessary to make a soft dough), 10 to 12 minutes.
    1 tablespoon (14g) sugar Place the dough in a lightly greased bowl or plastic container,
    4
    3 3/4 to 4 cups (450g to 480g) King Arthur cover with lightly greased plastic wrap, and let it rise until almost
    Unbleached Bread Flour doubled (depending on the weather, this could be 1 to 2 hours). If
    you're going out, or if you prefer, let the dough rise slowly in the
    1 1/2 to 2 1/4 teaspoons salt, to taste fridge. If your dough has been refrigerated, allow it to come to
    room temperature before shaping; it'll warm up and rise at the
    same time.
    5 Deflate the dough gently, but don't knock out all the air; this will
    create those "holes" so important to French bread. For one large
    loaf, form the dough into a round ball; for two loaves, divide the
    dough in half and shape into two balls.
    6 Place a semolina- or cornmeal-dusted piece of parchment paper
    onto a baking sheet. Gently place the ball(s) of dough on the
    baking sheet, seam-side down.
    7 Cover the bread gently with lightly greased plastic wrap, and let it
    rise until it's puffy and about 40% to 50% larger, anywhere from
    45 to 90 minutes.
    8 Preheat your oven to 475°F.
    9 Slash or cross-hatch the bread with a sharp knife or lame. Dust it
    with a little flour. Spritz water into the oven with a clean plant
    mister, and place the bread in the oven. Reduce the heat to 425°F
    and spritz with water every few minutes for the first 15 minutes of
    baking.
    10 Bake the bread for about 25 to 30 minutes, or until it's a rich
    golden brown, and its interior temperature registers at least 190°F
    on a digital thermometer. The smaller loaves will bake more
    quickly, so keep your eye on them.
    11 Remove the bread from the oven, and cool it on a rack. Store
    bread, loosely wrapped in paper, for a couple of days at room
    temperature; wrap it in plastic and freeze for longer storage.

    We're here to help. King Arthur Flour Baker's Hotline: (855) 371 2253

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