Crusty Country Style French Bread

Submitted by Brenda.

"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 ;)"

 

• Ready In: 4hrs 10mins
• Ingredients: 6
• Yields: 2 loaves
• Serves: 8

ingredients

• 2 cups water (warm 110 F or 43 C)
• 1 teaspoon sugar
• 3 1⁄4 teaspoons active dry yeast
• 5 - 5 1⁄2 cups flour (plus additional flour for dusting)
• 2 1⁄2 teaspoons salt
• 1 egg white, lightly beaten with a pinch of salt

directions

1. In a small bowl, combine the warm water and sugar, stirring until the sugar dissolves.
2. Add the yeast and stir gently to mix.
3. Let stand until foamy, about 5 minutes.
4. In 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.
5. Slowly add the yeast mixture and beat just until incorporated about 1 minute.
6. Increase 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).
7. Turn the dough out onto a lightly floured surface and knead for 1 minute.
8. Form into a ball and dust lightly with flour.
9. Sprinkle a little flour into a bowl and transfer the dough to the bowl.
10. Cover with plastic wrap and let rise in a warm place until doubled in bulk. 45-60 minutes.
11. Turn the dough out onto a lightly floured surface.
12. Punch down the dough and knead for a few seconds.
13. Form the dough into a ball and return to the bowl again.
14. Cover the bowl with plastic wrap and let rise in a warm place until doubled in bulk. 20- 30 minutes.
15. Turn the dough onto a lightly floured surface and punch down.
16. Cut the dough into 2 equal pieces and shape each into a ball.
17. Let rest 5 minutes.
18. Line a french bread pan with a clean kitchen towel (a large flour sack towel works well) and sprinkle with a little flour.
19. Roll 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.
20. Position an oven rack in the lowest position of the oven, and place a baking pan 1/3 full of boiling water on the rack.
21. Preheat oven to 425 F (220C).
22. Gently 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.
23. Spray the pan with non-stick cooking spray and using the towel as a guide gently flip each loaf into a well in the pan.
24. Brush off excess flour.
25. Using a sharp knife, make 3-5 diagonal slashes in the loaves about 1/4 inch deep (6mm).
26. Brush with the beaten egg white mixture.
27. Bake on center rack until the bread sounds hollow when tapped, about 30-35 minutes.
28. Transfer the pan to a wire rack and cool the loaves in the pan until room temperature.

Reviews

[Lindsay B.]

This is the best French bread recipe I've used - and the Saran Wrap trick is pure genius. It's 1000% easier, however, once you get a stand mixer.

 

[KATHLEEN M.]

I have made several French bread recipes over the years and when I bought the bread pans a couple of weeks ago, I too got this recipe. This is a keeper! When I read the recipe and saw that I was to use a dish towel, I thought to myself, "no way that is going to work". I used plastic wrap (2 pieces) sprayed with Pam. It was beautiful and so flavorful.

 

[RECIPE ADDICT]

I`ve had these pans for years and their very handy! We loved the bread and I put it into my favorites to make again. It only took 25 min. in my oven, I also think that the bread shouldn`t be left in the pan too long after baking because the bottom gets a little damp.I also did like Carmen did and didn`t use the floured dish towel method. I will definitely make again, thanks for posting!

 

[Carmen_]

This is the BEST recipe for bread I've ever baked. I don't follow the whole instructions anymore as I almost messed up the first time. So I skip that part... I just place the loaves just shaped, onto the special baking tray and let them rise there for 15 additional minutes. Then continue as the recipe says.<br/>Thank you for posting the recipe, I threw away the recipe having only copied it halfway through.

 

[brian_howes]

Bread stuck to the flour sack even though I floured it. Had to throw the whole thing out and start over.