"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Artisan French Bread Recipe

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Artisan French Bread image
Robert and Rachael Ledbetter, October 2012

 

This recipe for Artisan French Bread, by , is from The Ledbetter Family Cookbook, 4th Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lucy Ledbetter
Added: Monday, February 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 cups lukewarm water
1 1/2 Tablespoons yeast (1 1/2 packets)
1 Tablespoons kosher salt
Cornmeal
6 1/2 cups bread flour, carefully spooned and leveled with a knife blade, cup by cup

Directions:
Directions:
Add yeast to water in a plastic bowl and mix well. Add flour and salt and stir with a wooden spoon until the mixture is uniform. Do not knead. Allow to rise in the bowl on the counter for 2 hours, then cover and refrigerate overnight. Remove from the refrigerator and remove a grapefruit size piece of dough. Gently stretch the surface of the dough around to the bottom on all four sides, rotating the ball, and dusting with cornmeal, to prevent hands from sticking. This should take about 30 seconds. Place the smooth round ball onto a pizza stone dusted with corn meal. Rest pizza stone on the counter for 45 minutes.

Preheat oven to 450. Dust the top of the loaf with cornmeal and slash four 1/4 inch deep lines into the top using a serrated bread knife.

Place a broiler pan containing 2 cups of water on the bottom shelf of the oven to produce steam. Place the pizza stone and dough into the oven and bake for 40 minutes, or until the crust is brown and firm.

Allow bread to cool for 20 minutes before slicing. Store the remaining dough in the refrigerator for up to 7 days, gently covered but not airtight

 

 

 

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