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Iz's Easy French Bread Recipe

Iz's Easy French Bread Recipe
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Cooking Time : 5 minutes
Serving : 10
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Prepare the ingredients before making Iz's Easy French Bread in your home. Then, follow these steps below to serve Iz's Easy French Bread for your family or friends.

Ingredients: Iz's Easy French Bread

  • 15 3/4 oz bread flour
  • 1/2 oz salt
  • 1/4 oz yeast
  • 11 3/4 oz water

How to Make Iz's Easy French Bread

If you have prepared the ingredients needed, now time to start cooking. There are 40 steps you must follow to make Iz's Easy French Bread in your home by yourself.

    Step 1
  • All measurements are by weight. If you don't have a scale, here are alternative measurements:
  • Step 2
  • Bread flour - 3 cups
  • Step 3
  • Salt - 2 1/2 teaspoons
  • Step 4
  • Yeast - 1/4 oz package of Rapid Rise Yeast (If you use this type, you will NOT have to mix with warm water first.)
  • Step 5
  • Water - 1 1/2 cups
  • Step 6
  • Ok, now for the bread. Put the flour in a bowl.
  • Step 7
  • Add the salt and mix thoroughly.
  • Step 8
  • Add yeast and mix thoroughly.
  • Step 9
  • Add water and mix until incorporated. (Your hands will work fine for this.)
  • Step 10
  • Cover the bowl and let rise for for 20 minutes.
  • Step 11
  • Fold the dough:
  • Step 12
  • Scrape dough into floured surface.
  • Step 13
  • Pick up top edge and stretch/pull/fold the dough down about 2/3 and pat down.
  • Step 14
  • Pull the bottom edge up to the top of the fold and pat.
  • Step 15
  • Pull one side over 2/3 and pat.
  • Step 16
  • Pull other side to the edge of the fold and pat.
  • Step 17
  • Place back in bowl and cover. Allow to rise another 20 minutes.
  • Step 18
  • Fold dough again. Notice that the gluten is starting to develop nicely and the dough is smoothing out.
  • Step 19
  • Step 19 showing gluten development
  • Step 20
  • Allow to rise another 20 minutes.
  • Step 21
  • Fold one last time. Notice the gluten has developed further. This is how we get away without a mixer or kneading the dough a lot. (Actually, kneading/mixing french too much makes for poorer bread.)
  • Step 22
  • Allow to rise for 2 hours. This is a good time for that nap you've been wanting.
  • Step 23
  • Divide the bread. This will make 28 ounces of dough. Which is about 10 rolls, 2 baguettes, 3 boules, or 1 sandwich loaf. Today I will be making some rolls, a boule, and and will figure some other shape for the rest, maybe a peasant/batard sort of thing. So that's three pieces of dough: 1/2, 2/3 of the other half, and the scrap.
  • Step 24
  • Cutting the dough
  • Step 25
  • Ball or boule the pieces of dough, place on a floured surface, cover and allow to rise for 40 minute.
  • Step 26
  • After the dough has risen
  • Step 27
  • Cut the rolls into 5 pieces.
  • Step 28
  • Shape into balls, place on a cornmeal dusted cookie sheet. (DO NOT use cornmeal mix, it has baking powder, flour, and salt added and will burn. You can use rice flour if cornmeal is not available in your area.)
  • Step 29
  • Ball up the boule now and place on a heavily cornmealed surface. Shape the scrap too.
  • Step 30
  • Cover and allow to rise until doubled. This will depend on the temp in your kitchen, but will be around 1 hour for the boule, 40 minutes or so for the scrap, and 25 minutes for the rolls. The temperature today here is 87F, so I won't be waiting that long.
  • Step 31
  • Preheat oven to 450°F. Preheat a baker's stone or cookie sheet as well. Just put it in and turn it on. If you use a cookie sheet, you will need to watch for burning with the boule and scrap. For those of you that didn't check out my profile, I live off grid. For now, my oven consists of a Coleman camp stove with a Coleman camp oven.
  • Step 32
  • I'm putting up pics so you can see that even with meager equipment, you can make good bread.
  • Step 33
  • Slice the top of the rolls with a knife or razor blade and bake until brown, or an internal temp of 180°F - 200°F
  • Step 34
  • Slice, or score, the tops of the boule and scrap.
  • Step 35
  • Use a turner to transfer the scrap to the stone.
  • Step 36
  • Then the boule. If your stone is not large, bake them separately.
  • Step 37
  • Bake until hollow sounding when thumped on the bottom, or 200°F internal temp.
  • Step 38
  • Cool on a wire rack. If you can wait....
  • Step 39
  • Per serving (one roll)
  • Step 40
  • Calories 166 Fat 0.1 g Saturated 0.0g Polyunsaturated 0.0g Monounsaturated 0.0g Trans 0.0g Cholesterol 0.0mg Sodium 440.7mg Potassium 0.0mg Carbohydrates 31.5g Dietary Fiber 1.7g Sugars 0.0g Protein 6.2g Vitamin A 0.0% Vitamin C 0.3% Calcium 01% Iron 3.0%
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