A Pair Of Loaves
Posted On 19 September 2021
This makes a nice pair of French-style loaves. Be sure to see my bread-flour post for making your own bread flour, which is crucial to this recipe.
Pair of French Loaves
Servings: 2 loaves
Ingredients
- 7 grams yeast, active or instant
- 380 grams good quality warm (~105°F / 40°C) water
- 5 grams granulated sugar
- 540 grams 13% protein bread flour (4½ cups)
- 15 grams sea salt
- cornmeal or semolina flour
- 60 grams additional bread flour (may not be needed)
Instructions
- If using active (not instant) yeast, add to the bowl of a stand mixer and add the water and a pinch of sugar. Let rest for 10-15 minutes until yeast is foamy. If using instant yeast, proceed to the next step right away.
- Add the sugar, flour, and salt.
- With the dough hook, mix until incorporated and then increase speed to medium. If dough is not pulling away soon from the side of the bowl, add additional flour — up to 60 grams. Knead on medium for 7-8 minutes until it springs back when you touch it with a finger.
- Put into an oiled bowl, cover with plastic wrap or a shower cap, and let proof for 1-2 hours until doubled in size.
- Pour out onto a floured surface. Weigh and divide in two.
- Add parchment to a half-sheet pan and sprinkle with semolina flour or cornmeal.
- Punch out each ball of dough to an 8"-x-11" rectangle. Taking a short side, folder over a third. Fold the far end over. You're making a business letter for mailing. With your hands cupped on each end roll gently to seal the ends then place diagonally on the sheet pan, seam side down. Repeat with the other dough. They should be a couple of inches apart. (My guide is to point one end at a corner and make about a 30° angle to the short side of the sheet pan.)
- Cover with oiled plastic wrap and let rest 40-45 minutes. Should be good and puffy.
- Toward the end of the above second rise put a shallow pan of water in the bottom of your oven and then heat the oven to 450°F / 230°C. (Tip: ice cubes and warm water are easier to transport than just water.)
- Remove the plastic wrap from the dough gently. If desired, dust lightly with flour. Using a sharp knife or a lame make three aggressive and fairly deep slashes diagonally across the bread.
- Bake for 20-25 minutes, rotating half-way through.
- Remove loaves from the sheet pan and return to the oven. Turn the oven off and prop the door open with a wooden spoon to further "set" the crust while the oven cools. Finish cooling on a wire rack.
- Slice and enjoy. With butter. Real butter.
Notes
- I haven’t tried it but you could probably add a tablespoon or two of Italian seasoning to the mix for a nice kick of flavor.
- If you’ve got the time, after mixing and putting into the oiled, covered bowl, refrigerate for 12-24 hours. Then remove, divide, and form into the logs. The second rise will then take longer as the dough will have to come up to room temperature but will have a better flavor.
- These should keep a couple of days but freeze one loaf if needed.
