Imported from the web
French Loaf Bread
A simple homemade loaf with a soft, sticky dough, shaped by hand and baked at two temperatures for a crisp crust. The dough gets a long rise and brief rest before baking.
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Ingredients
- 350 g Water
- 1 tsp Sugar
- 1 tsp Yeast
- 2 tbsp Oil
- 415 g Flour (About 3⅓ cups; used for the dough, with a little extra for dusting the work surface.)
- 1 tsp Salt
Steps
- 1
In a large bowl, combine the water, sugar, and yeast. Stir in the oil.
- 2
Add the flour and mix until a sticky dough forms.
- 3
Add the salt and perform one set of coil folds, until the dough starts to come together. Cover and let it rest for 20 minutes.
- 4
Perform another set of coil folds. Cover the dough and let it rise for about 2 hours, or until doubled in size.
- 5
Lightly flour your work surface and transfer the dough onto it. Fold the dough in from the sides to shape it.
- 6
Carefully place the shaped dough on a baking tray lined with parchment paper. Cover and let it rest for 14 minutes.
- 7
Score the top with a sharp knife.
- 8
Bake in a preheated 460°F (238°C) oven for 10 minutes.
- 9
Lower the oven temperature to 360°F (182°C) and continue baking for 15 minutes.
Notes
The source does not specify the oil type or the amount of extra flour used to dust the work surface.
Nutrition per serving
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