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Artisan French Bread
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Artisan French Bread
Recipe Amount:
12 Slices
Serving Size:
1 Slices
Sodium per Serving (mg):
2
The bread machine simplifies making this very professional-looking bread. Only one rise required after it comes out of the bread oven.
Ingredients
- 360 Grams Water - About 1.5 Cups at 80F degrees
- 500 Grams Flour, All Purpose - About 4 cups
- 1.25 Tsp Instant Yeast
Preparation
Step 1:
Add ingredients to bread machine in the order listed. Turn on machine to Dough setting
Step 2:
Once done, take dough out of bread machine onto lightly floured surface. Fold the dough into itself gently until it seems to maintain is round shape. Place in a heavily floured banneton or cheesecloth lined bowl. Cover and let it proof for 35 minutes. Preheat the oven to 450F degrees with a Dutch oven (without the lid) placed in the lowest rack of the oven.
Step 3:
Turn out the dough from the banneton onto parchment paper. Score/cut the top of the dough. Pick up the parchment paper and place the parchment paper and dough inside the preheated Dutch oven and cover. Bake cover for 25 minutes.
Step 4:
Remove the cover and bake an additional 15 minutes or until the top is brown.
Step 5:
Take out the bread loaf out of the Dutch oven and let it completely cool on a wired rack for at least 25 minutes before slicing.
Step 6:
Links to Any Ingredients Used
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Variations
Additional Notes
If your dough has difficulty rising, it very likely is your yeast; it may be old or inactive. We use Red Star's Quick Rise Yeast and it works extremely well.
Have Extra? Use it in These Recipes
Estimated Nutritional Information:
Serving Size:
1 Slices
Calories (kCal):
153
Fat (g):
1
Cholesterol (mg):
0
Sugar (g):
0
Protein (g):
5
Fiber (g):
0
Sodium (mg):
2
Potassium (mg):
56