Bread
(Yeast
)
Crusty French Type Bread
Contributor: Scott
30 to 35 minutes
450
Baking Stone
2 1/4
tsp
active dry yeast
(1 package)
1
Tbl
sugar
1 1/2
cups
water
115 degrees
1 3/4
cups
bread flour
(277.83g)
2
cups
bread flour
(317.52g)
1/4
cup
semolina flour
1
Tbl
bean flour, finely ground
soy, fava, lima bean, or chickpea
1/4
500 mg
vitamin C tablet
crushed
1
tsp
salt
preferably
1/4
tsp
salt
sea salt
1/2
tsp
balsamic vinegar
sherry or cider
1
Tbl
vegetable oil
for bowl
non stick cooking spray
3
Tbl
butter
1/3
cup
ice
crushed
In the bowl of a sturdy mixer, stir together yeast, sugar and water. Let stand 2 minutes, until foamy. Add 1
3/4 cups bread flour, the semolina, and the bean flour. With the paddle, beat at low-medium speed for 4
minutes. Let rise for 30 minutes to 2 1/2 hours. The longer it sits the better the flavor and the more open the
texture.
Using the dough hook, add to the mixture, the vitamin C, the crushed ice, 1 tsp salt, vinegar and the remaining
bread flour. Knead for 5 minutes on low-medium speed, until dough is very elastic. The dough should be very
soft, add a more flour or liquid as needed.
Coat bowl and dough with oil and allow to rise until more than doubled 1 1/2 to 2 hours. Punch down and
divide in half. Shape each piece into an oval with a tight skin by pulling at the sides and tucking the dough
underneath. Cover with plastic wrap and rest 15 minutes. Shape into French loaves.
Stir together the butter and 1/4 tsp salt, brush onto loaves. Allow to rise until slightly more than double, 2
hours.
30 minutes before dough is completely risen, place a baking stone on the lowest shelf of the oven and
preheat oven to 450 degrees F. 5 minutes before baking, reduce heat to 425, and place a shallow baking pan
with 1/2 inch of boiling water on the oven floor. Use the second lowest and lowest shelves for an electric
oven.
Gently brush loaves again with butter salt mixture, being careful not to deflate. Using a razor or very, very
sharp knife, make quick light slashes across the top of the risen loaf at a 20 degree angle.
Bake 30 to 35 minutes until well browned. For a crunchy crust mist 2 or 3 times with water during the last 10
minutes of baking.
Without a baking stone, preheat the oven to 400 degrees and prepare shelf in lower third of oven. Turn the
temperature up to 425 and place bread on shelf with pan of water on shelf underneath
Edition: 4