amanda_pennsylvania
Well-known member
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My son (9) would like me to bake some French bread. Any good recipes?
- Thread starter amanda_pennsylvania
- Start date
Here is a very simple one, and easy! REC: Simple Crusty Bread
Simple Crusty Bread
cooking.nytimes.com
Servings: 4 loaves
Ingredients:
1 ½ tablespoons yeast
1 ½ tablespoons kosher salt
6 ½ cups unbleached, all-purpose flour, more for dusting dough
Cornmeal
Steps:
1- In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).
2- Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.
3- Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.
4- Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.
5- Variation: If not using stone, stretch rounded dough into oval and place in a greased, nonstick loaf pan. Let rest 40 minutes if fresh, an extra hour if refrigerated. Heat oven to 450 degrees for 5 minutes. Place pan on middle rack.
Simple Crusty Bread
cooking.nytimes.com
Servings: 4 loaves
Ingredients:
1 ½ tablespoons yeast
1 ½ tablespoons kosher salt
6 ½ cups unbleached, all-purpose flour, more for dusting dough
Cornmeal
Steps:
1- In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).
2- Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.
3- Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.
4- Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.
5- Variation: If not using stone, stretch rounded dough into oval and place in a greased, nonstick loaf pan. Let rest 40 minutes if fresh, an extra hour if refrigerated. Heat oven to 450 degrees for 5 minutes. Place pan on middle rack.
janet-in-nc
Well-known member
9? It seems like he was born a year or two ago! Boy, time goes by fast.
I had good luck with King Arthur's french baguettes. They actually SANG at the cooling stage.
http://farmgirlcookn.com/french-baguettes-king-arthur-flour/
http://farmgirlcookn.com/french-baguettes-king-arthur-flour/
colleenmomof2
Well-known member
Start with frozen bread/bun/pizza/cinnamon roll dough?
We did this with our boys. They remember the experience now as adults. Colleen
We did this with our boys. They remember the experience now as adults. Colleen
I started off my nephew with a no need bread at that age try this one from KA
Simple mix together the ingredients, let sit 2 hr or overnight is better for flavor. Then shape and bake.
And it was even good as a pizza dough.
My "nephew" (he's a friend's son and he calls me Auntie) loves crusty bread and butter.
This recipe let him focus on shaping and baking. The kneading technique we'll get to later. When he saw my sour starter in the fridge with a "last fed" date and a name "Dave" he asked why I named the sour "Dave". I said I read somewhere that if you're going to keep a sour around that long and feed it occasionally you should give it a name. He decided since his dough was going to sit overnight in the fridge he needed to put a label on the container. Date created and a name - Bob. He called his bread Bob. So, now in his recipe journal he has the recipe for Bob. smileys/smile.gif
https://blog.kingarthurflour.com/2016/01/01/no-knead-crusty-white-bread/
Simple mix together the ingredients, let sit 2 hr or overnight is better for flavor. Then shape and bake.
And it was even good as a pizza dough.
My "nephew" (he's a friend's son and he calls me Auntie) loves crusty bread and butter.
This recipe let him focus on shaping and baking. The kneading technique we'll get to later. When he saw my sour starter in the fridge with a "last fed" date and a name "Dave" he asked why I named the sour "Dave". I said I read somewhere that if you're going to keep a sour around that long and feed it occasionally you should give it a name. He decided since his dough was going to sit overnight in the fridge he needed to put a label on the container. Date created and a name - Bob. He called his bread Bob. So, now in his recipe journal he has the recipe for Bob. smileys/smile.gif
https://blog.kingarthurflour.com/2016/01/01/no-knead-crusty-white-bread/