Introduction to Bread Baking: Foolproof French Bread


  • cornmeal (optional)

    PROCEDURES:

    1. This seems obvious, but I'll tell you anyway. Wash you hands in warm, soapy water. You're going to be in rather intimate contact with the dough, so you want to make sure your hands are clean.
    2. Before using the water, test to make sure that it is warm. You're looking for a temperature that I call baby-bottle warm. Hold your finger in the water for two seconds. If it is uncomfortable, wait a little while until it cools down some.
    3. Once you are assured of an appropriate water temperature, pour the water into the bowl. Sprinkle the yeast over the top. Stir to break up the yeast granules and help it dissolve. If you have some sugar or honey, sprinkle about a teaspoon in there.
    4. Wait ten minutes. If after ten minutes, your yeast has foamed up some, you are ready. If it has not, your water was either too hot, or you bought dead yeast. Start over again.
    5. Provided your yeast is alive and foaming, you are ready to rock. Stir in the remaining 2 C of water and the salt.
    6. Stir in the first cup of flour.
    7. Continue adding flour, ½ C at a time. The dough will begin to form a more unified mass.
    8. Dust your work surface with flour, and transfer your dough to it. It's time to begin kneading.
    9. Kneading simply means that you will be working the dough with your hands. There are more original techniques, but the tried and true method is as follows: Form the dough into a ball. Fold it about 1/3 of the way in on itself, and press with your hands. Turn it ¼ turn.
    10. Continue folding, pressing, and turning. As you knead, the dough will absorb more flour and become sticky. As it does so, dust it with more flour. You will end up adding about 1 C or so more flour.
    11. Knead for about 10 minutes. The dough should be tacky, but not sticky. The texture of it should be satiny, almost like soft skin.
    12. You are done kneading when the dough reaches the appropriate texture, and when you poke it firmly, the dent disappears after a few seconds.
    13. Rinse out your mixing bowl, so it is free of flour again. Dry it, and rub it with vegetable oil or butter.
    14. Form your dough into a ball, and place it in the bowl. Turn it, to coat all parts of the dough. Cover the
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