Homemade Italian/French Bread

Updated with recipes...

I've been enjoying experimenting with my new French bread pan. Usually, I have just put the loaves on a cookie sheet to rise, but with these specialty pans, the bread is kept contained in a long loaf shape. The tiny holes are to help with even baking and to effect a crispy crust.

The recipe for French bread I always use rises beautifully; I am still trying to understand why the loaves turn out looking a little flat once baked. I noticed there are a few recipes for Italian/French bread in my new Simply in Season cookbook, so soon I'll want to be testing them out!

~Hannah

Here is the recipe I have usually used for French Bread; hattip to Erin at Simply Homemaking.

French Bread

3 c. whole wheat flour
2 T. dry yeast
2 c. comfortably hot water (120-130*)
2 T. oil
1 T. honey
2 t. salt
2-3 c. unbleached white flour
2 T. yellow cornmeal
1 egg white
1 T. water
Sesame seeds

Mix whole wheat flour and dry yeast in mixer bowl. Turn off mixer. Add hot water, oil, honey and salt. Mix 1 min. Quickly add white flour, 1 cup at a time, until mixture cleans the sides of the bowl and forms a ball. Knead 3-4 min. [I let it rise once before shaping]

Lightly oil hands. Divide dough into two equal portions. Roll each into a 12x15" rectangle. Beginning at the long side, roll up tightly, pinching edges to seal. Taper ends.

Place each loaf with the seam side down on a lightly greased baking sheet which has been sprinkled with cornmeal. French bread pans may also be used. Beat egg white and water with a fork until foamy. Brush tops and sides of loaves with egg-water mixture. Diagonally slash loaf tops every 2 1/2 in", 1/4" deep. Sprinkle with sesame seeds.

Let rise until double. Bake in a preheated oven at 375* for 25-30 min or until deep golden brown. Yield: 2 large loaves

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Below is an authentic French recipe for French bread sent to me by Kathie, of Kathie's Kabin. She writes,
"Twenty years ago I went on a quest to find a french bread recipe
that made french bread like I had in Europe. I finally found it (but it
took a lot of research!). French bread is a slow-rise bread, which is
why your loaves are flat (but still look delicious!). (Slow rise is not
the same as sourdough although the same concept of gathering
natural yeast spores.)

In general, American recipes use twice the yeast and half the rise
time. That's why we have strangely different french bread.

When thinking old world bread, forget about the oil, eggs and milk.
Most European bread recipes say to add the salt very last, but I
have gotten brave and added it earlier as long as I use a whisk to
blend it with the flour.

Here's a no-fail recipe for French bread:

Eight hours before, make this poolish:
1/2 tsp yeast (I always use SAF yeast)
1/2 cup water
3/4 cup flour (I use whole wheat flour but you can use unbleached
white)

Dissolve yeast in water, then stir in flour till mixture forms a thick
batter. Beat about 100 times to develop the long strands of gluten.
Cover with a damp cloth at least 2 hours. Longer is always better
up to 8 hours. (Or refrigerate 12-15 hours, but allow to come to
room temp before using, which adds another 2 hours.)

poolish recipe
2-1/2 cups water
1/2 tsp yeast
5-1/2-6-1/2 cups unbleached white flour
1 tblp kosher or sea salt

When the poolish is ready, it will be bubbly and loose, with a definite
smell of fermentation. Scrape it into a large bowl, add water and
yeast, and stir until poolish is broken up and frothy. Add flour one
cup at a time until the dough becomes too difficult to stir, then turn
out onto well-floured board and knead for 10-12 minutes, adding
flour as necessary. Sprinkle salt over dough and knead 5-7 minutes
more. Dough will be quite sticky, but don't add any more flour than
absolutely necessary. A moist dough yields a wonderful chewy
texture.

When you press your finger into the dough and it springs right back,
it's ready. Shape into a ball and cover with a damp towel. Oil a
large bowl, then place dough in bowl turning once to oil the top of
dough. This keeps it from forming a crust which will inhibit rising.
Let rise till double, about 2-3 hours. When you press your finger
about a half-inch into the dough and the indentation remains, it's
risen enough.

Punch down the dough gently and let it rest covered for about 30
minutes to relax the gluten. Then cut in two pieces and shape in
loaves. Dust tops with flour, cover with damp towels, and let rise for
1-1/2-2 hours or double 1-1/2 times.

Preheat oven to 450 degrees and put the teakettle on low about 45
minutes before baking. When dough has risen, place dough on
cookie sheets lined with cornmeal (or use your perforated loaf
pans). Make several slashes into dough with serrated knife.

Adjust oven rack so it is in the center. Fill a heavy pan with boiling
water and set it on the lowest shelf. Bake bread for 10 minutes at
450 degrees, then lower to 400 and bake another 25-30 minutes.
Turn off oven, prop the door open slightly and let bread sit for
another 5 minutes. Remove and cool on racks. Do not cut bread
until completely cooled.

This recipe was found scribbled on a paper in a bakery in France.
I've made it many times. One other note ~ I have tried making this bread healthier by using
more whole wheat flour, but it doesn't work. The natural oils and
bran go rancid before baking."

Thank you, Kathie, I will have to try it!

~Hannah

Comments

[Randi]

I never knew that such a pan existed! I make my loaves round because they flatten so much when they are long. No matter the shape, french bread is the best!

[Dorothy]

Hannah, that bread is beautiful! :-) Now you are an artisan baker!!! Could you post the recipe you used? The ones I have tried did not turn out good. I can just imagine the yummy smell in your house when that is baking! Can you tell I haven't had breakfast yet?! :-)

[Susan Ramey Cleveland]

Looks yummy, Hannah.

[hannah]

See the updated post for some recipes!

[Dorothy]

Thanks for the recipes!!! Sarah and I will be trying it very soon!!! I was so happy to see it made with whole wheat flour!!!