French bread recipe
The wind in howling. The heavy, wet snow slaps against the clapboards and windows…
It is a perfect day for baking French bread…
Measure into a bread machine pan on a tared scale or using dry measuring cups and spoons-
1 pound of water (2 cups)
1 pound 6.5 oz. of King Arthur Organic All Purpose Flour or All Purpose Flour (5 cups)
2 1/2 teaspoons kosher salt
2 1/4 teaspoons SAF Instant Yeast
Begin the dough setting and walk away. It’s about 1 1/2 hours to complete the dough setting.
When the bread machine is finished, remove the dough and shape into 2 to 4 baguettes. Set aside to rise under a damp tea towel. Preheat the oven to 450 degrees F, preferably with an oven stone. Allow the oven to heat and the dough to rise for one hour.
Slash the baguettes and bake for 25 minutes. You may use a water sprayer to add humidity to the oven in the first half of baking if you want a crispier crust.
Let the bread cool before tearing into it and slathering it with fresh butter.
This is my rendition of Julia Child’s recipe from Baking With Julia.
It’s easy! Go make some great bread!
Tags: baguette, baking, baking stone, Baking with Julia, Bread, bread dough, bread machine, Cooking, Dorie Greenspan, East Coast, flour, French bread, Home, humidity, Julia Child, King Arthur Flour, kitchen scale, Maine, New England, northeast, Organic all purpose flour, oven, oven stone, recipe, salt, water, yeast, Zojirushi
