Baking Bread For Beginners: The Ultimate Guide On How To Bake Bread From Scratch by Alghamdi Bader

Author:Alghamdi, Bader [Alghamdi, Bader]
Language: eng
Format: azw3, epub
Published: 2020-06-12T16:00:00+00:00

Crusty French Bread

Prep Time: 15 mins + 1 hour 30 minutes rising | Cook Time: 45 mins | Serves: 6

Ingredients

1 tsp granulated sugar

2 ¼ tsp active dry yeast

1 ¼ cups warm water

1 ½ tsp salt

2 ½ to 3 ½ cups all-purpose flour

Special Equipment:

Standing mixer

Dutch oven

Cooking spray

Parchment paper

Directions

1. In the standing mixer’s bowl, add the sugar, yeast, and water. Mix until well-combined. Let sit to activate the yeast for about 5 minutes.

2. Mix the flour and salt in a bowl.

3. Fix the dough hook into the standing mixer and stirring at low speed. Slowly, add the flour mix until all the flour is incorporated and no dry bits of flour remain.

The dough will seem quite shaggy and sticky, which is fine for the consistency we need.

4. Grease a large bowl with cooking spray. Dust the dough with some flour and turn over into the bowl. Dust the top of the dough with more flour and cover the bowl with a clean napkin. Let rise for 1 hour or until double in size.

5. After, flour a clean work surface with flour and transfer the dough on top.

If the dough sticks to the bottom of the bowl, wet your hands with cold water to help you remove it from the bottom of the bowl.

6. Dust the dough with some flour and shape into a ball. Pull each corner of the dough into the top center like sealing an envelope until the dough feels tight. Turn the dough over and tap into a round loaf.

7. Flour a large bowl and place it in the dough. Cover with a clean napkin and allow rising for 30 minutes or until doubled in size.

8. Meanwhile, place the Dutch oven in the oven and preheat to 450°F.

9. Once ready, remove the Dutch oven using oven mitts. Open the lid, carefully line with parchment paper and transfer the dough to the pot with the seam side on top. Cover the pot and bake in the oven for 30 minutes. Uncover the pot and bake further for 10 to 15 minutes or until a beautiful brown crust forms.

10. Once ready, take out the pot (with oven mitts) and using the parchment paper as handles, lift out the bread. Set aside to cool. Slice and serve.

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