Posted by: Jonjon | January 31, 2009

Fabulous French Loaves 8/10 for taste

Fabulous French Loaves 8/10 for taste
January 30 2009

• 2/3 (.25 ounce) package active dry yeast 5g
• 2 tablespoons and 2 teaspoons warm water (110 degrees F) 40ml
• 2/3 cup water 160ml
• 2 cups bread flour 265g
• 1 teaspoon salt 6g
• 1 teaspoon white sugar 4g
• 1 tablespoon and 2 teaspoons vegetable oil 25ml
• 2 teaspoons cornmeal 5g
• 1/3 egg white, beaten 12g
• 1 teaspoon sesame seeds 3g
This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 2 – 2 pound loaves.
1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine the yeast mixture with 2 cups water, 3 cups flour, salt, sugar and vegetable oil; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3. Divide dough half. Roll each half into a 9 x 12 rectangle and roll up jelly roll style, starting at long edge. Seal edges and place seam side down on a large baking sheet that has been sprinkled with cornmeal.
4. Use a sharp knife to slash each loaf diagonally 3 times. Brush with beaten egg white and sprinkle with sesame seeds. Cover and allow to rise 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
5. Bake in preheated oven for 35 minutes, or until golden brown.

I wasn’t sure what the recipe meant when to fold the loafs like a jelly roll? So I just rolled it up, and it turned out great. Umm. But I wasn’t sure if I was supposed to do that. I used sesame seeds and egg whites, and they worked out great, giving the crust an extra crunch. I might just add seeds into the dough next time and see what happens. Actually, after doing some researching, I found out that you just roll the loafs three times to make it into a rectangle. Then you seal the seams by pinching it with your fingers, and then putting the seams underneath the dough. It doesn’t seem like it will make a loaf, but it will when it rises, so put that dough into a bread loaf pan, and then it will rise during proofing to encompass the space of the loaf pan.
By the way, tasted like bread, with a nice crust.


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