Lean French Bread Recipe
Ingredients
| Or bread flour | 2 3/4 Cup (16 tbs), divided | |
| Sugar | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Active dry yeast | 1 | |
| Warm water | 1 Cup (16 tbs) | |
| Or bread flour | 2 Tablespoon, divided | |
| Vegetable cooking spray | ||
| 1 egg white, lightly beaten | ||
Directions
Combine 1 1/2 cups flour, sugar, salt, and yeast; stir.
Gradually add water to flour mixture, beating at low speed of an electric mixer.
Beat an additional 2 minutes at medium speed.
Stir in enough of the remaining 1 1/4 cups flour to make a soft dough.
Sprinkle 1 tablespoon flour over work surface.
Turn dough out; knead until smooth and elastic (about 8 to 10 minutes).
Place in a bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Sprinkle remaining 1 tablespoon flour over work surface.
Punch dough down; turn out onto floured surface, and knead 4 or 5 times.
Divide dough in half.
Roll 1 portion of dough into a 15- x 7-inch rectangle.
Roll up dough, starting at long side, pressing firmly to eliminate air pockets; pinch seam and ends to seal.
Repeat with remaining dough.
Place loaves, seam side down, in 2 French baguette pans coated with cooking spray Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.
Make Winch-deep slits diagonally across loaves.
Brush with egg white.
Place a shallow pan containing 1 inch of water on bottom rack of oven; place baguette pans on top rack.
Bake at 400° for 20 minutes or until loaves are golden.
Gradually add water to flour mixture, beating at low speed of an electric mixer.
Beat an additional 2 minutes at medium speed.
Stir in enough of the remaining 1 1/4 cups flour to make a soft dough.
Sprinkle 1 tablespoon flour over work surface.
Turn dough out; knead until smooth and elastic (about 8 to 10 minutes).
Place in a bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Sprinkle remaining 1 tablespoon flour over work surface.
Punch dough down; turn out onto floured surface, and knead 4 or 5 times.
Divide dough in half.
Roll 1 portion of dough into a 15- x 7-inch rectangle.
Roll up dough, starting at long side, pressing firmly to eliminate air pockets; pinch seam and ends to seal.
Repeat with remaining dough.
Place loaves, seam side down, in 2 French baguette pans coated with cooking spray Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.
Make Winch-deep slits diagonally across loaves.
Brush with egg white.
Place a shallow pan containing 1 inch of water on bottom rack of oven; place baguette pans on top rack.
Bake at 400° for 20 minutes or until loaves are golden.
Chef
