FRENCH BREAD EXTRAORDINAIRE

in her own words by bj, my friend

1 1/2 pound loaf bread machine - finishes out to one large round or oblong hand shaped loaf or two long baguettes.

1 ½ cups plus 2 tablespoons water
2 teaspoons salt
1.5 pounds or 4 2/3 cups unbleached white bread flour

2 1/2 t. dry yeast 



Place ingredients in bread pan - set machine for dough cycle, start.

When dough cycle ends, machine will beep. I just leave the dough alone for as
long as 6 hours and just go do my life.

Give it a good punch and turn it out of the pan. I don't mess around with it  much when I turn it out   -   just plop it out on counter and start to shape.  Either shape into one large round loaf (flattening slightly with hands) or two long baguettes.

I hand shape and put on an unheated baking stone.

Alternatively you could use a cookie sheet -- just keep an eye on it so the bottom does not burn if you are using a cookie sheet. Cover loosely with dish towel –

Let rise again about 1 hour. If the dough is sticky, sprinkle with a little flour so you can work it - just a little - and remember -- you  are in charge of your dough!!!!

While bread is rising - preheat oven to 500 degrees.

Have a spray bottle full of water before you put this in the oven.

At this point I slash the bread with a very sharp knife or a razor deeply and IMMEDIATELY put it in the oven –

I am spraying with the water in the mister as I am doing this. The bread will look like it is collapsing from the slash - but it should come back up.
Just be sure you do not slash it until RIGHT BEFORE you place in oven.

Place in 500 degree oven, spraying oven and briefly lightly over bread with water in a mister. Set timer for 5 mins.

Spray well again, reduce heat to 450 degrees for 20 mins., spraying one or two more times with water early in the 20 mins.  Just open the oven and start spraying.

Remove bread from oven and remove from baking stone or cookie sheet - cool
on rack to cool. Wrap well in Saran and freeze.

Notes

I shape this into either a round loaf, an oblong loaf or two long baguettes
- -- this is our house bread -- i make this many times a week - we love it. It
is also fat free.

I actually spray more frequently than this - especially in that first five
mins and then the early part of the 20 mins. at 450. I do not like the pan
of water deal that some people use - i recommend the use of this mister. I
spray everywhere - the heating element, the sides of the oven - i am fast -

Just before putting bread in oven, brush the bread all over top and sides with egg white (I keep these in the fridge in a covered jar - they will last for a few weeks –

and sprinkle with sesame and/or poppy seeds, if desired.

You can also make it without slashing. You can also not do the egg white /seed thing and leave plain or give it a good sifting of flour on the top before cutting.

And my notes ... from Linda:

I follow this pretty closely, using a scale to weigh the flour. That can make a big difference. I also spray several times in the first 15 minutes. That makes a good crust on the outside, the one that I often hear cracking as it cools.  

And unless you are very strong, you will need a brad machine to knead the almost 5 cups of flour into a cup and a half of water.

I also finally bought a bread lame, a device that slashes the bread loaf just right to leave room for the bread to expand as it needs.

I make this for all occasions as it is wonderful with all food and it smells so good while baking. You all do enjoy.