French Bread

Title:
French Bread

Yield:
12 Servings

Categories:
Bread,
French




Ingredients:





     1    Envelope dry yeast


     3 c  Warm water (105 F to 115 F)


     8 c  (about) unbleached


          -all-purpose flour


     1 tb Salt


          Cornmeal


     1    Egg white beaten with 1 Tbs


          -water (glaze)






 Soak a brick in water overnight, then drain it and put it in the oven with


 the bread to create steam.  This gives the loaves a firm crust.


 


 Makes 12 small loaves


 


 Soak brick in water overnight.


 


 Sprinkle yeast onto 1/4 cup warm water in bowl of electric meixer fitted


 with a dough hook;  stir to dissolve. Let stand 5 minutes. Add remaining


 water, 4 cups flour and salt and beat until smooth. Beat in remaining flour


 1/2 cup at a time until slightly sticky dough forms. Mix until smooth and


 elastic, about 8 minutes. Turn dough out onto lightly floured surface and


 knead until smooth and no longer sticky, adding more flour if necessary,


 about 3 minutes. (Dough can also be mixed and kneaded by hand.) Grease


 large bowl and add dough, turning to coat surface. Cover with damp towel.


 Let rise at room temperature 8 hours.


 


 Punch dough down and knead on lightly floured surface until smooth, about
2


 minutes.  Return to greased bowl, turning to coat entire surface. Cover


 with damp towel and let rise in warm draft-free area until doubled in


 volume, about 2 hours.


 


 Grease baking sheets and sprinkle with cornmeal. Punchy dough down and


 knead on lightly floured surface until smooth, about 2 minutes. Divide into


 12 pieces. Pat each into 4x7-inch rectangle. Roll up jelly roll fashion,


 starting at one long side. Pinch seams to seal. Arrange seam side down on


 prepared sheets, spacing 3 inches apart. Let rise until almost doubled in


 volume, about 45 minutes.


 


 Preheat oven to 475 F.  Remove brick from water and place in oven. Make 3


 diagonal slashes in loaves. Brush with egg glaze. Bake 10 minutes. Reduce


 oven to 350 F and continue baking until loaves sound hollow when tapped on


 bottom, about 35 minutes. Cool on racks before serving.


 


 Bon Appetite