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French Bread

PAIN A L'ANCIENNE FRENCH BREAD

Easy French bread that rivals the breads in France
Prep Time: 20 minutes
Cook Time: 1 hour
Course: Appetizer, Breakfast
Cuisine: French
Keyword: French Bread, Pain a lAncienne

Equipment

  • dutch oven

Ingredients

Instructions

DOUGH

  • Using a scale, measure the flour and the salt into the mixing bowl. Stir and then add the yeast, barley malt syrup and water.
  • Using the paddle attachment, mix on low speed for 1 minute.
  • Wait 5 minutes.
  • Switch to the dough hook. and mix on low for 1 minute.
  • Wait 10 minutes.
  • mix on low for 1 minute.
  • Wait 10 minutes.
  • mix on low for 1 minute.
  • Wait 10 minutes.
  • Using a spoon, lift a corner of the dough and fold it over the top. Turn the bowl a quarter turn and do this again. Fold it like this a total of eight times.
  • Put the dough in a clean, lightly oiled bowl with enough room for it to double in size. Cover the bowl with plastic wrap and refrigerate for 1 to 4 days.

ON BAKING DAY

  • Remove the dough from the refrigerator. Shape it into a boule. Put the boule on parchment paper in a bowl. Oil the top and cover the bowl lightly with plastic wrap.
  • Let the dough rise for about 2 hours or until it has doubled in size.
  • Place the dutch oven in the oven and preheat the oven to the highest temperature possible for at least 30 minutes.
  • Remove the dutch oven from the oven. Leaving the boule on the parchment paper, lift it into the dutch oven. Using a scissors or sharp knife, make a few cuts around the top of the boule. Drizzle a Tablespoon of water onto the boule. Place the lid on the dutch oven and return it to the oven.
  • After fifteen minutes, remove the lid on the dutch oven. Continue baking for about 15 to 20 minutes until the bread is golden brown.
  • Remove the bread from the oven and cool on a rack. It's important to wait until the bread is cool before slicing.
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