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Secrets To Perfect Loaf of French Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Tue, 25 Oct 2011 10:31:29 -0700
v111.n042.6
Usually, my stand-by recipe is the No Knead Bread (because it's so 
darn easy) but it does require you to mix the dough at least 12 hours 
prior. When I only have three hours, this is my recipe which is based 
on trial-and-error from baking over 40 loaves in the past 8 months. 
The techniques are a combination of things I learned from Pamela 
Anderson (no not arm candy, the chef Pam Anderson!), the original No 
Knead Recipe published in the NY Times and Rose Levy Beranbaum 
(author of the Bread Bible).

Secret #1: Knead dough with dough hook for 2 minutes. Let it rest for 
7 and then knead again for another 3 minutes. If you are doing this 
by hand, then your formula is 6 min-7 min-7 min. Letting the dough 
rest at this stage allows the gluten to relax, redistribute, and get 
all cozy. It results ultimately a smoother, well-mixed dough. After 
the brief rest, you'll feel a difference in the dough. Its more 
supple and soft.

Secret #2: Pinch! When you form the dough into a loaf (see photo 
below) pinch all ends tightly to create a seal. Basically, you are 
creating surface tension so that the gas from the yeast (or as Alton 
Brown describes "When the yeast burps") the dough expands up and out 
evenly. If I don't create this surface tension, the dough in the oven 
will just go "blah" like Al Bundy on the couch. Something called 
gravity makes the dough expand down and flat.

Secret #3: Use a pizza stone, cast iron dutch oven or my favorite 
Pampered Chef Covered Baker. Just make sure that your loaf will fit 
into the vessel. Stone or cast iron retains heat and radiates the 
heat of the oven evenly. If you don't have one, don't worry, just use 
a good quality, thick baking sheet inverted.

Secret #4: Steam = thin, crunchy, beautiful crust. In the No Knead 
recipe, there is a high proportion of water to flour. Because the No 
Knead dough rests for multiple hours, lots of water in the recipe 
works. In this 3 hour french bread recipe, you can't do that. To make 
steam (a.k.a. crust) - you have to do one of 2 things, depending on 
the baking vessel.

-> Pizza stone or baking sheet: Once you put the bread in the oven, 
throw 1/2 cup of water on the oven floor (electric oven) and 
immediately close the door. No, it won't harm the oven. It's a 
technique that professional bakers recommend for home ovens 
(professional ovens have a built in steamers). Once the water hits 
the hot oven floor, it creates steam, which creates the crust.

-> Covered baker or dutch oven: You'll need less water - about 1/4 
cup. Once you put the loaf into the very hot pot, throw in the water 
and over the lid immediately. Put the pot directly in the oven. 
Because you've pre-heated the oven AND the pot for 1 hour, the 
trapped water in the pot will create steam. If you are shy about 
throwing water in, grab a pie pan or loaf pan, preheat it along with 
whatever you are baking on, and throw the water in that instead of 
the oven floor. Basically, cold water in hot pan + hot oven = steam. 
I have an electric oven (heating element is on the top of oven). Some 
bakers throw ice cubes in, but I prefer water.

Secret #5: Timing and temperature: Have an instant read thermometer. 
The internal temperature of the bread should be 190-210F. All ovens 
are different and I'm sure our loaves will be different shapes. The 
timing in the recipe below is just a guide for you - this is what 
works in my oven and how I shape my loaves. Please make sure that you 
check the internal temp of your bread to gauge doneness.

Source:
    "Steamy Kitchen"