1/4 Photos of Crusty Country Style French Bread
4 hrs 10 mins
3 hrs 40 mins
This recipe came with a Williams- Sonoma French Bread pan my In-Laws gave me for Christmas. (I have wonderful In-Laws :)) I have only tried this recipe in the specified pan and it is absolutely delicious! Crusty on the outside and soft and chewy on the inside. The technique is a bit unusual compared to what I was used to, but it is well worth the effort. I don't know if it is the recipe, the technique, the pan, or a combination of all 3 that makes these loaves so tasty, but this is now my standard recipe. Just a note: This recipe prints out on 2 pages. Thought I'd mention it if you want to print 2 sided to save paper ;)
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- 1In a small bowl, combine the warm water and sugar, stirring until the sugar dissolves.
- 2Add the yeast and stir gently to mix.
- 3Let stand until foamy, about 5 minutes.
- 4In the bowl of an electric mixer fitted with the dough hook, combine 4 cups of the flour and the salt. Beat on low speed just until combined.
- 5Slowly add the yeast mixture and beat just until incorporated about 1 minute.
- 6Increase the speed to medium low to medium and beat for 10 minutes adding more flour, about 1/4 cup at a time, until the dough is elastic and pulls away from the sides of the bowl. (I used speed 4 on my Artisan when I still had it and now use speed 2 with my P600).
- 7Turn the dough out onto a lightly floured surface and knead for 1 minute.
- 8Form into a ball and dust lightly with flour.
- 9Sprinkle a little flour into a bowl and transfer the dough to the bowl.
- 10Cover with plastic wrap and let rise in a warm place until doubled in bulk. 45-60 minutes.
- 11Turn the dough out onto a lightly floured surface.
- 12Punch down the dough and knead for a few seconds.
- 13Form the dough into a ball and return to the bowl again.
- 14Cover the bowl with plastic wrap and let rise in a warm place until doubled in bulk. 20- 30 minutes.
- 15Turn the dough onto a lightly floured surface and punch down.
- 16Cut the dough into 2 equal pieces and shape each into a ball.
- 17Let rest 5 minutes.
- 18Line a french bread pan with a clean kitchen towel (a large flour sack towel works well) and sprinkle with a little flour.
- 19Roll each ball into a log with tapered ends, about the length of the pan, and place on the towel in the pan. Cover with the overhanging edges of the towel and let rise in a warm place for 20 minutes.
- 20Position an oven rack in the lowest position of the oven, and place a baking pan 1/3 full of boiling water on the rack.
- 21Preheat oven to 425 F (220C).
- 22Gently lift the towel holding the loaves off of the pan, taking care not to let the loaves touch each other and set on a work surface.
- 23Spray the pan with non-stick cooking spray and using the towel as a guide gently flip each loaf into a well in the pan.
- 24Brush off excess flour.
- 25Using a sharp knife, make 3-5 diagonal slashes in the loaves about 1/4 inch deep (6mm).
- 26Brush with the beaten egg white mixture.
- 27Bake on center rack until the bread sounds hollow when tapped, about 30-35 minutes.
- 28Transfer the pan to a wire rack and cool the loaves in the pan until room temperature.
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Nutritional Facts for Crusty Country Style French Bread
Serving Size: 1 (145 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 293.8
- Calories from Fat 8
- Total Fat 0.9 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 737.7 mg
- Total Carbohydrate 60.8 g
- Dietary Fiber 2.5 g
- Sugars 0.7 g
- Protein 9.1 g