Today food prices are soaring. Everything is up. The word is things will get worse before they get better. Conflict in Ukraine promises a worldwide grain shortage. Stock up on flour stores before prices become ridiculous. Bake the bread you wish to eat and save money!
After years of baking bread, I have found that the most asked for advice has been how to make French bread and baguettes. My answer lies not in the recipe but in the technique.
Some of my favorite tricks in making the outside crusty and keeping the inside light and delicate follow:
1. Use a high gluten flour. Doing this will make everything come together more solidly, whereas an AP flour will not give you the structure you desire.
2. Keep the dough on the wet side. Dryer doughs make for easy handling, but the moister dough will give you the fluffier bread inside and even a crustier crust.
3. Spritz those loaves. After forming the dough into loaves and setting them aside for the second rise, give them a good wetting down (water) with a kitchen spray bottle. Then again, after they have rested, spritz before the egg wash, placing in the oven.
4. Start the baking in a cold oven. When the dough warms at the same time as the oven it adds a little extra warm “OOMPH” to its rise, then quickly comes to temperature, which sets the crust.
5. Adjust the temperature after 400 degrees is reached. Start cold, go hot (380-400 deg.) until the thermostat clicks off, then drop it back down for the bake (325) for a total of 30-40 minutes.
Here is a basic recipe:
Makes: 2 loaves.
Time: ~2.5 Hours (mostly waiting)
Ingredients:
1-1/2 Tbsp. Yeast
1 Tbsp sugar
2 Cups warm Water
1 Tbsp Salt
5-6 Cups Flour
3-4 tsp. corn meal
1 Egg white (mixed with 1 Tbsp Water)
Instructions:
In a large bowl proof the yeast with the water and sugar. Add most of the flour and all of the salt. When able, turn the ball out on a lightly floured board and knead, adding flour sparingly until the dough becomes elastic and smooth. Butter or oil the mass, cover and place in a warm spot until double in bulk. About 1 hour.
Punch the dough down and knead for a few minutes, divide in half, form 2 loaves, and place onto a baking sheet dusted with cornmeal. Place three or so diagonal cuts across the top, then spritz with water mist and allow to rest for 15 minutes. Paint the loaves with egg wash, then bake. (Cold to 400 then down to 350) for a total time of 30-40 min. Your loaves should be golden and sound hollow when tapped.
Remove from the oven and allow to cool for at least 20 minutes; 40 minutes is better.
Enjoy,
Mr. Fred
