Best Arts French Bread Not Bread Machine Recipes

ART'S FRENCH BREAD (NOT BREAD MACHINE)

Art's French Bread (NOT bread machine) image

A recipe I got from a boss of mine years ago. Use low-fat yogurt if you want a more sour taste. Cooking time includes both time for dough to rise twice and time for baking.

Provided by echo echo

Categories Yeast Breads

Time 2h55m

Yield 3-4 loaves

Number Of Ingredients 10

Ingredients

1 1/2 cups yogurt
1 1/2 cups hot water
2 tablespoons yeast
2 tablespoons salt
2 tablespoons sugar
6 -7 cups king arthur gluten flour or 6 -7 cups similar gluten flour
unsalted butter
white cornmeal
1 egg white
salt

Steps:

Pour the yogurt into a fairly large pan and add the hot water.
Put 1 Tbs yeast on one side of the bowl and 1 Tbs on the other.
Do the same with salt and sugar.
DO NOT STIR this mixture.
Let set until a scummy surface is formed.
Then add 2 cups flour and stir.
Add 2 more cups flour and continue mixing.
Slowly add 2 more cups flour or slightly more until the dough becomes real pasty.
Flour a bread board and knead the dough.
Continue to knead until the dough becomes somewhat stiff.
Place the dough in the bowl and let rise 1 hour, then punch it down and knead it again.
Let it rise again, then cut into 3-4 loaves and form into loaf shape.
Spread a light film of butter on foil or a baking sheet and sprinkle corn meal over the film of butter.
Place the loaves on the foil 1½-2" apart.
Mix egg white with a little water and a pinch of salt and paint the loaves with this mixture.
Score the loaves.
Bake on middle rack of oven at 375° 30-40 minute If the loaf sounds hollow when tapped with your finger, it's done.
3-4 loaves.

ARTISAN BASIC FRENCH BREAD AND VARIATIONS (OVERNIGHT)

Artisan Basic French Bread and Variations (Overnight) image

Prep time includes dough sitting and rising time, hands on time is about 10 minutes. When it comes to breadmaking, simplest can be best. this recipe has 4 ingredients (or 5 if you decide to use some whole wheat flour). I learned this in a breadmaking class, and have made it before for neighbors for Christmas. Many people are surprised that it is homemade... it's not difficult, it's just a matter of learning. Variations are listed in directions. If you would like to learn more about making great bread, I recommend Artisan Bread in 5 Minutes a Day, Amy's Bread, and The Bread Apprentice. Hope you enjoy this!

Provided by Chef TanyaW

Categories Yeast Breads

Time 14h20m

Yield 2 loaves

Number Of Ingredients 4

Ingredients

1 teaspoon instant yeast (dry yeast must be dissolved in water below) or 1 1/2 teaspoons dry yeast (dry yeast must be dissolved in water below)
2 1/4 cups warm water (~100 degrees, not so warm that it kills yeast)
6 -6 1/2 cups unbleached white flour (I sub about 2 cups whole wheat flour to make it healthier, but I find that more than 30-40% whole wh)
1 tablespoon salt (I use Real salt or sea salt)

Steps:

Mix and knead (I mix and knead in my Bosch for about 5 minutes).
Cover and let rise 12 hours.
Divide dough into 2 pieces.
Shape and let rise 2-3 hours (spray plastic with Pam so it won't stick when you uncover).
Preheat oven to 425 degrees for about 30 minutes if using a baking stone (using a stone will give the best results).
Slice tops. If you are not confident in slicing tops, slice before rising -- or dust with flour and use a very sharp knife -- you don't want the whole thing to collapse (brushing with water also works).
For ideal results allow to rise on a pizza peel dusted with flour and make a quick transfer to stone at baking time (or if that's a little scary, let it rise on parchment paper for an easier transfer).
Bake at 425 degrees for about 20 minutes, with steam first 10 minutes (spray water in oven liberally about every 3 minutes or see instructions below). Round or boule shaped loaves will take ~ 30 minutes to bake.
Best steaming method: put shallow pan on bottom rack and allow to preheat 10-15 minutes before baking bread. Pour 2 cups into pan so there will be steam throughout baking time.
Variations:.
ASIAGO or PEPPER CHEDDAR: Add to basic recipe 1 cup grated or cubed Asiago or 1 cup grated or cubed Cheddar and 1 1/2 t black pepper.
BLACK OLIVE AND SWEET RED PEPPER: After first rising, knead in one sweet red roasted red pepper, thinkly sliced, and 1 cup coarsely chopped black olives (delicious with Kalamata or other deli olives if you like them!). Shape into 3 round loaves and place on cookie sheets sprinkled with cornmeal. Let rise and bake.
FRESH ROSEMARY BREAD WITH OLIVE OIL: Substitute q cup whole wheat flour for white flour, and add in 1/4 cup olive oil to dough. After kneading, knead in 1/3 Celsius fresh rosemary leaves, chopped. Let rise overnight, Shape into 2 or 3 boules (round loaves), let rise and bake. Brush warm loaves with olive oil. also good with 1 cup sunflower seeds.
MULTIGRAIN: Soak together 1/2 cup oatmeal, 1/4 cup wheat kernels, 1/4 cup rolled barley or wheat, 1/4 cup sunflower seeds, 1 T millet, 2 T molasses, 1/2 c more water for 20 minutes. Combine with 4 3/4 c whole wheat flour, 1 1/2 cups water, and 2 tsp yeast. Knead into the basic bread.
PIZZA CRUST: use 1/3 batch for a 14-16" round pizza, 1/2 batch for a rectangular pizza on a cookie sheet.
RYE BREAD/RYE ONION BREAD: Stir 3/4 cup water into 1 2/3 cup ry flour, let sit at least an hour. For onion bread, add in 1/2 cup chopped onion. Mix and knead this in after the first rising. Shape, let rise, and bake.
SEEDS, WHOLE WHEAT, AND FRUIT: Before mixing dough, combine in a small bowl 1 T flaxseed, 1 T millet, 1/2 c raisins, 1/2 c chopped dried apricots, and 1/2 c chopped pitted prunes. Add enough hot water to just cover. Mix dough, subbing whole wheat flour for hal the white flour. Knead till smooth, then knead in seed and fruit, rained, as well as 1/2 c sesame seeds and 2/3 c cooked wheat kernels. Let rise overnight. Shape into 2 disks, 2" thick. Score into 6 wedges each. Let rise until nearly doubled. Bake. Serve warm or cold, plain or with jam or cream cheese.
WHOLE WHEAT AND BARLEY: Mix 4 3/4 c whole wheat flour with 1 1/2 cups water. Add 1/2 t year and 1 cup cooked barley to basic bread dough. Shape, rise, and bake. Great for sandwiches. May also add in 1 cup chopped walnuts.

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Arts French Bread: The Art of Mastering Loaf-making Bread is a staple food in most cultures, and it is no surprise that different countries and regions have their signature styles of bread. French bread, also known as baguette, is famous for its crispy crust and airy crumb. It is not surprising that French bread has become a favorite of many bread enthusiasts worldwide. The good news is that you can also make your version of French bread in your home kitchen. In this article, we explore the art of mastering arts French bread and provide some tips on how to perfect your loaf-making skills. What is Arts French Bread? Arts French bread is a traditional French bread recipe that has been handed down from generation to generation. It is a simple recipe that uses basic ingredients such as flour, water, salt, and yeast. However, the secret to achieving a perfect French bread lies in the technique used to make it. Unlike most bread, French bread has a crispy crust, and its crumb is airy with large holes. Achieving this texture is not something that you can accomplish in a bread-making machine. It requires a lot of practice, patience, and some basic bread-making skills. Ingredients Required for Arts French Bread To get started with your arts French bread, you will need the following ingredients: 1. Flour - The best type of flour to use for French bread is bread flour. You can also use all-purpose flour, but the bread won't have the same texture as one made using bread flour. 2. Water - You will need lukewarm water to activate the yeast. The water should be between 100 to 110 degrees Fahrenheit. 3. Salt - French bread requires a minimal amount of salt, but it is essential as it enhances the flavor of the bread. 4. Yeast - You can use instant yeast or active dry yeast. Active dry yeast requires proofing before adding it to the dough. Making the Dough To make the dough, you need to mix the flour, water, yeast, and salt in a large mixing bowl. Mix the ingredients until they are fully combined. Knead the dough for at least 10 minutes until it becomes elastic and smooth. Since French bread requires a higher hydration level, the dough will be sticky, but resist the urge to add more flour. Instead, sprinkle some flour on the countertop and continue kneading the dough until it becomes less sticky. Once you are satisfied with the texture of the dough, cover it with a damp cloth and let it rise for 1-2 hours. The dough should double in size. Shaping the Dough Once the dough has risen, it is time to shape it into the classic baguette shape. To do this, sprinkle some flour on the countertop and transfer the dough onto it. Fold the dough and roll it into a long cylindrical shape. You can use a special baguette pan or a regular baking sheet dusted with flour. Make sure to score the bread with a sharp knife or a bread lame before baking it. This allows the steam to escape and helps form the signature crust on the bread. Baking To get a crispy crust, you need to bake the bread at a high temperature of 425-450 degrees Fahrenheit for 20-30 minutes. Make sure to preheat the oven before placing the bread inside. To get the right texture, mist some water into the oven to create steam. This also results in a crispy crust. Once the bread is done, allow it to cool on a wire rack for at least 15 minutes before enjoying it. Conclusion Making arts French bread is a rewarding experience that requires patience and practice. It is an art that has been perfected over the years, and you too can master it with some practice. Use the tips provided above to create your version of this classic bread that is perfect for any occasion.

French Bread is considered to be one of the most famous bread recipes in the world. It is a staple food in many households, and it can be enjoyed as a snack or used as a base for different types of sandwiches. Although there are many bread machines available in the market, many people prefer to make French Bread using traditional techniques since it adds a unique flavor that machines cannot replicate. However, making French Bread through traditional methods can seem overwhelming, especially for people who are new to baking. In this article, we will discuss valuable tips that can help people make delicious Arts French Bread without using a bread machine.

Tip 1: Use the Right Flour

The type of flour used in making Arts French Bread is crucial to its texture and flavor. For instance, using all-purpose flour may not give you the same texture and flavor as using bread flour. The gluten content in bread flour is higher than that in all-purpose flour, making it ideal for making French Bread. Additionally, using white flour instead of wheat flour gives a more delicate texture and an overall flavorful experience.

Tip 2: Use Cold Water

The temperature of the water used in making French Bread impacts the fermentation process of the dough. Coldwater slows down fermentation, which leads to a more prolonged fermentation process. This, in turn, results in bread that has more flavor and improved texture. When preparing the dough, it is recommended to use water that is at least 65°F.

Tip 3: Rest the Dough

After mixing the dough, allow it to rest for at least 10 minutes before kneading. This resting period will help the flour absorb the water better, resulting in a more cohesive dough. Additionally, allowing the dough to rest before kneading prevents it from sticking to your hands or your kneading surface.

Tip 4: Knead the Dough Properly

Kneading is an essential step in making French Bread. It helps to develop the gluten in the dough, which gives the bread its structure and texture. To knead the dough, use a folding, rolling, and pushing technique. This technique helps to stretch and align the gluten strands for proper and even development. However, make sure not to over-knead the dough because it can cause the bread to turn out heavy and tough.

Tip 5: Time the Fermentation Process

The fermentation process in French Bread is crucial to its flavor and texture. The dough must be left to ferment at room temperature for at least one hour before it is shaped. This period enables the yeast to product gas, which causes the bread to rise. However, don't allow the fermentation process to go for too long as this can lead to over-proofing. Over-proofed dough produces flatter, denser loaves with less flavor and less crust color. Under-proofed dough, on the other hand, may not rise as it is supposed to.

Tip 6: Score the Dough

Scoring is the act of making cuts on the surface of the dough before baking. Scoring the dough allows it to expand and release steam during the baking process. This helps the bread achieve a better shape and a desirable crust. While scoring may seem simple, it requires some practice to get the perfect score.

Tip 7: Use a Dutch Oven

Using a Dutch oven is a secret technique that many seasoned bakers use to make outstanding French Bread. Dutch ovens retain moisture, which creates a steamy environment that allows the bread to rise and form a crispy, caramelized crust. Additionally, the Dutch oven allows bread to retain its shape and supports the bread as it bakes.

Tip 8: Bake at High Temperature

When baking French Bread, it is essential to bake at high temperatures, and this helps the bread achieve a crispy crust while maintaining its chewy texture. Preheat the oven to 475-500°F for at least 30 minutes before baking, ensuring that the Dutch oven is well heated. Once done cooking, let the bread cool down entirely before cutting into slices.

Conclusion

Making Arts French Bread without using a bread machine can seem overwhelming, but it is undoubtedly achievable with the right techniques and tips. In summary, ensure to use the right flour, use cold water, knead the dough properly, time the fermentation process, score the dough, use a Dutch oven, and bake at high temperature. With these tips, anyone can make delicious French Bread at home.