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- June 24, 2020 at 8:17 am #585691
mos
ParticipantFrench Bread
1 1/2 cup plus 1 tbs water, tepid
1/4 tsp dry active yeast
1 1/4 tsp salt
3 cups all-purpose flour
1 cup cornmeal, or more or less, as needed- Add the water, yeast, salt, and flour into a mixing bowl. Using a spatula or wooden spoon, stir well to form a wet, very sticky dough. Do not try to knead with hands, as it is too sticky to handle.
- Once mixed, cover the bowl with a towel, and leave out at room temperature for 12 to 16 hours.
- Flour a work surface well. Using a spatula scrape the bubbly dough on to the flour.
- Flour hands and pat down into a square shape.
- Fold each corner to the center, and flip the dough over so the folds are facing down.
- Shape into a round loaf.
- Generously sprinkle cornmeal on a baking sheet about twice the size of the loaf. The dough may stick unless there’s a good amount on the pan.
- Transfer loaf to the pan, folds facing down. Sprinkle the top with flour.
- Place a clean, dry, floured towel over the loaf, and allow to rise for 1 1/2 hours in a warm spot.
- Place a pie pan half-filled with water at the bottom of the oven and preheat to 425°.
- Remove the towel, and make a 1/2-inch deep incision across the top of the loaf with a sharp knife.
- Bake on the middle rack for 50 to 55 min.
- Allow to cool on a rack before slicing. Makes 10 slices
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