French or Italian Bread

Chef

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Notes: Method: Straight dough

Fermentation: 1 to 3 hours. Proofing 30 to 45 minutes.
1 quart Water, warm
1 ounce Active dry yeast
3 3/4 pounds Bread flour
1 ounce Salt
Yield: 4 Loaves
1. Combine the water and yeast in a mixer bowl. Add the remaining ingredients and mix on low speed with a dough hook until all the flour is incorporated.

2. Increase to medium speed and knead the dough until it is smooth and elastic.

3. Let the dough ferment until doubled. Punch down, divide, shape and score as desired. Proof the loaves until doubled.

4. Bake at 400°F (200°C) with steam during the first few minutes of baking, until the crust is well-developed and golden brown and the bread is baked through, approximately 12 minutes for rolls and 20 minutes for small loaves.

Yield: 4 Loaves
 
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