This crusty French bread recipe is perfect for suppers. You can just worry about the main dish because this bread will truly go well with anything. You just have to try not to allow this bread to outshine the main course because it has a tendency of doing that!
One of our friends over at Natasha’s Kitchen has this to say about the recipe:
“This Crusty French Bread is the perfect blend of chewy and super soft. It has the crispiest crust that crackles and crunches as you slice.”
I can’t say that it’s magic, but it definitely tastes like one! Eating this bread without anything will even work! That’s how good this bread is.
Ingredients
- 1¾ cups warm water (90˚ to 100˚F)
- ½ tsp Grandma’s molasses
- 2⅓ cups (290 grams) Gold Medal unbleached bread flour, measured correctly
- 2½ cups (315 grams) Gold Medal unbleached all-purpose flour, measured correctly
- 1¼ tsp (1/2 packet) Fleischmann’s instant yeast (quick rise)
- 2 tsp Morton salt
- Gold Medal All-purpose Flour and semolina flour for dusting
Instructions
- In the bowl of a mixer (or by hand), whisk together 1¾ cups warm water and ½ tsp molasses until dissolved.
- In a large glass or plastic bowl, whisk together 2⅓ cups bread flour, 2½ cups all-purpose flour, 1¼ tsp yeast and 2 tsp salt. Add water mixture to flour mixture and mix until you have a single mass of dough. Using a dough hook or clean hands, knead dough 4 minutes. Dough should be soft and feel sticky to the touch but should not stick to clean and dry finger tips. If your dough is too sticky after kneading, add more flour a tablespoon at a time.
- Cover dough loosely with plastic wrap and let rise at room temp (69-75˚F) for 4 hours. Every hour while it rests (3 times total), with a wet hand, punch the dough down and fold it over onto itself a few times (a wet hand will keep the dough from sticking to you without adding any unnecessary flour).
- Meanwhile, place a pizza stone or inverted baking sheet in the center of your oven. Place a cast iron pan on the bottom rack and preheat with both in the oven to 500˚F (for safety, don’t use glass baking dishes at those high temps).
- After rising a total of 4 hours, draw dough edges into the center, turn over and place in a large well-floured bowl, sprinkle the dough with flour, cover with a tea towel and let rise 1½ hours at room temp.
- Sprinkle the back of a baking sheet generously with fine semolina flour and invert your risen dough over the top of the semolina. Score the top of the dough several times. Slide dough onto preheated baking stone with the help of a spatula if needed and add 1 cup of ice cubes into the preheated cast iron pan below (making sure not to drip on any glass oven surfaces). Bake at 500˚F for 15 minutes then reduce temperature to 400˚F and continue baking 35 minutes. Turn oven off, crack door open with a wooden spoon and leave bread in the oven another 10 minutes. Remove bread to a wire rack to cool and let it rest at least 15 minutes before cutting into it.
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Quick Tip: You can serve this with any main course. Or you can smother it with your favorite spread like butter, cream cheese, or jam.
Thanks again to Natasha’s Kitchen for this amazing recipe.
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