Long Proofed

French Bread

Ingredients

Poolish

  • 1/2 cup (120ml) water, cooled
  • 1/16 tsp (0.3g) active dry yeast 
  • 1 cup (130g) all purpose flour

Dough

  • Finished Poolish
  • 1 tsp (3.2g) active dry yeast
  • 1 cup + 2 tablespoons (265ml) water, 115F (46C)
  • 3 1/2 cups (450g) all purpose flour
  • 2 tsp (10g) salt

Serves 6-8

 
After the overnight rise

After the overnight rise

Step 1 - Make the Poolish

  • Mix everything together to make a soft dough.
  • Cover and let rest overnight at room temperature.
  • The starter will rise and bubble and be very wet.

Step 2 - Make the Dough

  • Mix the Poolish with the remaining ingredients.
  • Combine together to make a soft, somewhat smooth dough.
  • Knead in stand mixer for about 5 minutes.   By hand about 10 minutes.
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Step 3 - Form the Balls

  • Once fully kneaded, roll into 1 large ball, pulling skin taught and pinch the bottom to seal.
  • Place the dough in a lightly greased medium, covered bowl at room temperature.
  • After 90 minutes, fold the sides of the dough into the middle and turn it over for another 90 minutes, re-cover. 
  • On a lightly greased work surface, dump the dough from bowl and deflate it.
  • Divide into three equal pieces.
  • Roll each ball by pulling skin taught and pinch the bottom to seal.
  • Cover with plastic wrap for 30 minutes.

Step 3:  Option 1 - Form Baguettes

  • Take 1 ball of dough and flatten to a rectangle.

  • Fold lengthwise by grabbing the long end and fold over 2/3 of the way and pinch into dough to seal.

  • Turn dough around and repeat the fold lengthwise on the other side by grabbing the long end and fold over 2/3 of the way and pinch into dough to seal.

  • Gently roll the dough until 16 inches (40cm) long, seam side down, by cupping your fingers and pulling dough under itself to stretch skin taught.
  • Place the baguettes seam-side down into the folds of a heavily floured linen towel.
  • Cover them with lightly greased plastic wrap, and allow the loaves to rise for 1 hour at room temperature.
  • If using baking stone, turn oven with stone on middle rack, to 500F (260C), and put cast iron skillet or heavy pan on bottom rack.   This will be used to create steam when baking.
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Step 3:   Option 2 - Make an épi de blé

  • An épi de blé is named for its sheaf-of-wheat shape.

  • Follow the same steps for baguette up to final rise in linen towel.

  • Use a pair of kitchen scissors at a low angle and cut 3/4-7/8 of the way into the baguette, pull the piece of dough to alternating sides as you go.. 

  • Continue every 2-3 inches (5-8cm)

Step 4:   Transfer and Cut the Slits

  • Roll the baguettes onto a parchment, seam side down.
  • Tansfer the parchment onto a baker's peel.
  • Using a serated knife or bakers lame, make three to five long slashes in each baguette.

Step 5:   Bake the Bread

  • Bring 2 cups (500ml) of water to a boil in pot on stove.
  • Transfer the baguettes, parchment and all, onto the hot stone.
  • Pour the boiling water into the cast iron pan, which will aid the rise and improve the crust.
  • Bake until internal tmperature of bread is 205F (96C), approximately 24 to 28 minutes.
  • Remove and cool on a rack.
  • Let rest for 45 minutes before slicing.
  • Reheat at 400F (205C) for 10 minutes if serving warm.
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