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French Bread Woes
I like this photo so much, I think I might just hang a copy of it in my kitchen. But anyway…
I’m looking for a recipe and really hope you can help me out. You see, very little makes me happier than French bread. I’m a carb junkie, it’s true.
Unfortunately I still haven’t found the perfect recipe. You know, the one where you end up with a crisp, crunchy crust and a slightly chewy center and a scent that is to die for? Yeah, that one.
I’ve tried several recipes over the past few years: some were inedible, others were tasty but not spectacular and somehow they all missed that little something that makes you want to sigh when you set your teeth into it.. like the bread in the photo.
How on earth do they do it? Like the Moroccan bakery where I buy my bread. Their bread is so amazing they have people coming from all corners of Gouda and beyond just to shop there.
Slowly I’m finding out that making French bread really is an art. Unfortunately not one I’ve mastered yet.
Have you ever made French bread yourself? And if you did, would you mind sharing the recipe/method?
I’ve made loads of yeast breads, but never French bread. However, I’ve read lots about it and have watched many old Julia Child demonstrations of the process. I truly believe the secret to great crusty French bread lies with having the right kind of oven, the right amount of humidity inside the oven and the right kind of flour (a French/European type that we don’t have here in the U.S.). Wouldn’t it be wonderful to have that fantastic bread right from your home oven?? If you figure out a way to do it, please share!
Why didn’t I think of that? I need to try a Julia Child recipe!
I just keep wondering how those bakeries do it and why the heck I can’t seem to pull it off like that at home.
Wow you have opened up a can of worms here. Everyone will have there own opinion, so heres mine…
I am under the belief that to make authentic French bread you are restricted to the following ingredients: flour, water, salt, yeast. I also believe that the flour used is Type 55, and the hydration is around 65%.
Currently I use the fold technique for short but frequent kneading sessions, basically I fold the dough up like a letter twice then rest for 45 minutes then repeat process several times.
If you want to make the hydration above 60% a bakers couche of some form or another is useful to hold the shape on the last rise before baking.
I then bake at 230c for 30 minutes with a pan of water at the bottom to create steam. The only thing I havent tried yet is baking it on some firebricks.
Yeast baking is not my thing, but if you find the perfect recipe I will have a go at it. I adore your photo! It’s definitely worth framing.
Our first cookbook many years ago was authored by Craig Claiborne of the New York Times. In it was a great recipe for Cuban Water Bread, which we have made for decades, especially when serving home-made soups. I googled it, and this is what I came up with. It looks just like Craig’s recipe. The crust of CWB isn’t as finely textured as French bread, but is a wonderful earthy alternative and fun to make.
http://econepicurean.blogspot.com/2008/01/if-id-known-that-was-going-to-happen-i.html
Here is my method (I sometime use a starter when I have time, but here is the method without)
450g Type 55 flour (poor imitation is 50% plain : 50% bread flour)
290ml water at 45c
1tsp salt
2tsp fast action yeast
Mix the salt and yeast into the flour at opposite sides of the bowl and mix into the flour before mixing the whole lot together (stops the salt killing the yeast)
Add the water into the mix and mix well until the bowl is left clean
I then leave this to settle for 10 minutes
Then knead the dough until it becomes more elastic 5-10 minutes (I dont use any extra flour to dust the surface as this changes the %)
Fold the dough up like a letter and place under damp cloth to rise for 45 minutes.
Repeat above step several times (I usually do it 3 times depending on how much time I have)
Roll out like a sausage and leave to rise on a bakers couche covered with oiled clingfilm for 45 minutes (or until doubled)
Heat oven to 260 / 240c fan, slash the loaves and put them into the oven followed quickly by the pan of water at the bottom, once the door is shut lower to 250 / 230c fan and bake for 30 minutes.
I happen to run into a Fabulous French Bread recipe at Jamiecooksitup.blogspot.com. I have not made this bread yet, but it makes 3 loaves and looks very good. I hope to try it in the near future. I am sure she would like you to try it and comment on it. She has pics and very good instructions also. HAPPY BAKING
French Bread from Mark Bittman with my suggestions:
l l/2 cups all purpose flour
1 cup bread flour
1 cup white wheat flour or whole wheat flour
2 teaspoons instant yeast
2 teaspoons salt
Combine the flour, yeast and salt in a food processor. Add 1 1/4 cups of warm water while the machine is running and until a ball of dough is formed. Shape the dough into a long loaf us
ing only enough flour to allow you to handle the dough. Put the dough on a baking sheet and let rise in the warmest place in the kitchen, covered, while you preheat the oven to 425 degrees F. Let the dough rise for an hour or two for the best flavor. Bake the bread on the sheet, or slide it onto a baking stone. Place a pan of water on a shelf under the bread. Bake until done, 30 to 45 minutes: the crust should be golden brown, crisp and firm. Additionally, a spray of water a few times while baking helps to get the crisp crust although this isn’t necessary as long as the water in the oven is steaming – the trick to the crisp crust is the steam.
This won’t give you the soft interior of commercial French Bread – texture is somewhat more firm, but it’s still pretty darn good!
This is an American recipe so you’ll have to adjust the measurements and temps for your situation.
We make the version from Bernard Clayton’s Book of Breads all the time. Good and not complicated. In fact, anything from Bernard Clayton is amazing. I don’t know why he isn’t as famous as the other Bernard!
Can you ask the Moroccan bakery to show you? It’s worth a try, they may say yes!
I am a carb junkie as well!
Somehow I doubt they’ll give away their secret like that :)
The issue might not be the recipe necessarily, but the method. I have been really interested lately in Artisan Bread in Five Minutes a Day (it is well worth checking out the books and the blog). A few tools are essential: hot thick baking stone, hot oven, steam, a peel if you have it, etc.
I think you’re right. It has to be the method they use for baking the bread that’s key.
My sister has made Pain a l’Ancienne (a little crustier) which is DELICIOUS, and the recipe is on my blog. But I’ve never attempted to make a regular French baguette myself.
Never even considered making a baguette, but if you are ever in the Hague – there is an INCREDIBLE French Patisserie on Frederik Hendrikstraat / Aert van ?straat in Statenkwatier. Croissants are the best too.
The crust you are looking for is developed with steam and a hot oven. Bakeries have steam injection ovens but I have had good results with my home oven. I have only done this with a gas oven. Preheat your oven with a metal empty roasting pan in the bottom of the oven. When you place the loaf of bread in the oven to bake throw a cup of water into the empty pan and shut the door quickly. Don’t open the oven until the bread is baked.
I had a neighbor who kicked out some of the best bread I ever had using her bread maker. Do people still use those things?
I tried this recipe and it was my first attempt of french bread, it was great!
http://allrecipes.com//Recipe/french-baguettes/Detail.aspx
But I didn’t use the egg yolk to brush my loaves, I thought they look prettier dusted with flour rather than having a shiny crust! I also sprayed them with water right before putting them in the oven.
Here’s another recipe of Olive Oil and herb de province bread for Laura Calder
that I’m sure you’ll love…
http://www.foodnetwork.ca/recipes/Rice/Grain/recipe.html?dishid=8314
It has the look, the taste, and the aroma of a bakery bread. When I first made it I thought it looked like a french bread!
On foodnetwork episode, she sprayed the loaf with water, but in the site this step wasn’t mentioned!
Here’s the one I made :)
http://img196.imageshack.us/img196/2342/41265429384.jpg
http://img33.imageshack.us/img33/8679/51265429384.jpg
Hi Kay,
I’ve very much enjoyed making your recipes! Mark Bittman recommended another french bread recipe as well. You probably already have heard of it– it’s called No Knead Bread. The result isn’t exactly like french bread, but you get an amazing crust and it’s delicious: http://www.nytimes.com/2006/11/08/dining/081mrex.html.
Mijn man maakt baguettes elke week thuis…hier vind jij het recept (hij is nederlands, so als jij heb meer info nodig….)
http://www.blogexquisit.com/2011/03/la-autentica-baguette-francesa.html
You’ll need french flour.
Our local bakery (a big one) has hired a french baker and imports french ingredients + bought a special oven just to have french bread.
Result : it is delicious. a little bit expensive 1,10 € but perfect.
Kay, here is my great aunt’s recipe. It’s a Cajun French bread. More often than not, these were served as rolls. Part of the Thanksgiving and Christmas traditions is chasing my niece with a wooden spoon when the rolls are pulled from the oven. Somehow she manages to steal a roll every holiday. I hope this meets your expectations.
GOLD MEDAL PLAIN — NAN’S BREAD
Annabelle Boudreaux
Soak 1 yeast (stir) in warm water
12 cups flour (4 sifters)
2 tbs. sugar
1½ tbs. salt
4 cups warm water
Sift sugar, salt & flour. Add yeast and 1 cup water & start mixing. Add water gradually & mix & knead. Grease dough generously (I use solid Crisco or Snowdrift, no oil). Grease bottom and sides of pan & put dough in & put grease on top & sides of dough & let rise. Work — 4 or 5 times — when double begin to work. I like buns. Grease pan. Place a small ball of dough in well greased pan. Work and make a nice ball & touch top in greased pan & turn over. So surface is completely greased. When pan is filled, let rise until double in size.
Bake 350 – 15 minutes with oven open 4 or 5 inches close & bake 30-45 min. approx. until done. Check by hollow sound same oven 350.
I’m currently in the midst of my own bread making journey, and I think you’ve hit the nail on the head: making French bread (or any artisan-style bread) isn’t about a recipe so much as technique, practice, and art. I’d recommend taking a baking class and getting some hands-on demonstrations from a baker; I did this last week and it was invaluable (although I still haven’t produced that perfect loaf yet…)
Dunno if I am too late to join this but I just saw this on television and it made me think of you Kay: http://www.njam.tv/recepten/echte-franse-baguette
It is in Dutch but this guy has a Michelin star restaurant so I am betting this is a good one.
I’m so envious! We don’t get Njam tv here (they use my recipes and photos on their site), but thank God they were sweet enough to send me their December issue along with two cook books. I know if it comes from one of the Njam people, it’s the real deal :)
Thanks for sharing!
I have never made french bread. But if I did, I would try this recipe:
2 pkgs dry yeast
2 1/2 c warm water
1 tsp sugar
6 c all purpose flour
1 1/2 tsp salt
Water temperature needs to be 110-115 degrees. Place water in large bowl and sprinkle in the yeast and sugar. Let stand for about 5 minutes until yeast dissolves and starts to bubble. Stir in 2 c flour and the salt. Cover and let rise for 1/2 hour. Gradually add enough flour to make a soft dough. Turn the dough out onto a floured surface and knead for 10 minutes. (Knead by pressing on the dough then folding over and pressing with the heel of your hand). Put the dough in a large bowl, coated with shortening. Turn the dough so that it is all coated with shortening, this prevents it from cracking as it rises. Cover the dough and let it rise at room temperature for about 2 1/2 hours, it should double in size. Here is the opportunity to take out all of your aggressions, with your fist, punch down the dough. Divide it in half and place 1 half on a lightly floured surface. Using a rolling pin, roll out dough to a 12X6 rectangle. Starting with the 12″ side, roll up tightly. Seal the seam and edges by pinching. Repeat with remaining dough. Grease a cookie sheet and sprinkle with cornmeal. Place loaves on prepared sheet. Cover and let rise at room temperature until doubled, about 1 hour. Preheat oven to 425 degrees F. Spray the loaves with a bit of water, then using a knife, make a few slashes across the top of each loaf. Bake for 25-30 minutes or until loaves are golden brown. Remove from cookie sheet and let cool on a wire rack.
Kay, did you end up trying any of these suggestions after all? Let me know! :)
you can try this….prepare your dough. to bake place metal pot or container in hot oven (very hot) and let it heat up. when dough is ready (do not knock down) carefully place dough into pot ans place tight fitting lid on and bake. This seems to be the only way to get the humidity you need for that crispy, crunchy crust. Good luck.
Hi, Kay, Just found your site tonight and all I can say is WOW!!! Your photos are absolutely beautiful and I want to make each one of the recipes RIGHT NOW ! Kudos to you for taking such an interest in cooking. I am 70 years old and have loved cooking since I was about 12. Most young people are more interested in opening a can or box or eating fast food. How my heart flipped when I saw your interest in cooking. Will visit your site many times. I am starting with the Tuscan soup and the Sweet Onion and bread soup. I make my own sourdough bread (cant tell you when I purchased store bought bread last!) so will enjoy my bread with your soups! I saw your inquiry about French bread. I use the No Knead sour dough bread and we LOVE it. It is soooo easy and quick to make. Web site is: breadtopia.com There are several videos, but the one I suggest to start is the 3rd one on the left side of the screen under bread videos. It is titled Basic no knead version. Then if you want to use the one with the actual sour dough starter instead of the yeast it is listed a couple more videos down on the list. Besides the “hot” start method as shown in the video, there is also a “cold” start method which yields a softer crust but definitely tough and chewy. The “hot” method yields a VERY hard crust with soft inside. This is delicious bread. I highly recommend the SAF instant yeast. I have made my own bread for years, including soft yeast rolls, and I find this yeast to be superior to other yeasts. Please visit the breadtopia site and watch the videos. Eric does an excellant job of showing you what to do. I can’t tell you how quick this bread is to make and not much work at all. The dough is VERY forgiving, so you can place around with hydration, flours, additions such as seeds, grains, fruit, etc. Thanks again for your wonderful site and all the work you put into it so that others can enjoy it too. If you have any questions on the Artisan bread please feel free to contact me at wvhummers@citlink.net Judy