First time trying my hand at homemade french bread

[BWdem4life]

Last edited Mon May 23, 2022, 07:19 PM - Edit history (1)

I set the loaves a bit too close together on the pan, but otherwise I think they turned out well. (Have not yet tasted them)

Used this recipe:

https://www.iheartnaptime.net/homemade-french-bread/

Used a stand mixer with dough hook, then kneaded by hand for a few mins. Let rise a little over an hour. Fleischman’s yeast, King Arthur flour. Used the egg white wash and brushed with butter afterwards.

P.S. When you start the yeast, it says you want warm water - 100-110 degrees. But how do you know? In my case, I have a swimming pool and it just so happened that the thermometer was in a drawer because I’ve learned that if you leave it outside in the wintertime, you’ll be buying a new one every year and they ain’t cheap!

So, I nuked 2 cups of water for 1 minute, then poured it into a clear glass with the thermometer in it. 100 degrees. So I put it back in the microwave for another 20 seconds and measured again: 110 degrees. So, next time I’ll know that 2 cups water nuked for 70 secs is about right for me - YMMV (Your Microwave May Vary). The pool thermometer can now go back into the pool where it belongs!



Edit: Taste pretty good - I baked them about 18 mins, they probably could have baked another min or two but they smelled like they were burning so I yanked them early - but in fact they were not burning, not even on the bottom.) Seem a bit yeasty and slightly denser than your average storebought bread. That could be because at first I just used a packet of yeast (2 1/4 tsp) but then had second thoughts and opened a second packet, adding 3/4 tsp from it (since the recipe called for a tablespoon) and letting the yeast mixture sit another 5 mins. Could also be that another couple mins in the oven (and not placing them too close together on the pan) would have made them slightly less dense. But I'm nit-picking. My fiance says they're wonderful.

[The Blue Flower]

1. Beautiful!

I wrecked my last attempt at bread. Hard, dense, dry bricks.

[BWdem4life]

2. Don't give up!

This recipe was full of good tips.

[Sucha NastyWoman]

3. Thanks

I’m going to try it later. Will let you know how it turns out.

[Emile]

4. Great job!

[Duncanpup]

5. We need to hang out you can teach me

They look great

[in2herbs]

6. I can be your official taste tester! Just add butter and consume. nt

[IcyPeas]

7. looks delicious

[SheltieLover]

8. Looks delic!

[fierywoman]

9. Water temp: Run the water over the inside of your wrist -- it should be warm like for

a baby's bottle or a pleasant bath. If you want to know if the loaves are done, rap the bottom with your knuckle: it makes a particular hollow sound -- if it sounds a bit thud-dy, give it a few more minutes.

Bread is actually very forgiving, it's not like cake and pastries!

[BWdem4life]

12. Thanks -

The recipe mentioned that knocking thing, but it didn't specify using the knuckle on the bottom. If I'd done that I would have seen that the bottom wasn't burning as I was fantasizing - and it did sound a bit thud-dy. Next time!

[AllaN01Bear]

10. keep trying . can i come over ????

[lillypaddle]

11. Those are beauties

I, for one, am impressed!

[dem in texas]

13. My first attempt at yeast dough was French bread.

Way back in the 1960's. I'd buy a 25 pound bag of HEB flour and made cakes, biscuits and pancakes. Believe or not, we were too poor to afford much in those days, especially a loaf of French bread. I got out my cookbook and found the recipe and learned from there. The way I test my French bread to see if it done, is thump the bottom and it should have a good hollow sound.

My cookbook recipe said to roll or pat the dough into a rectangle. Then starting from the long sides, roll the dough up towards to the middle and pinch the two coils together. That way the two coils support each other so the loaf won't spread so much.

Good luck with your baking, the bread looks yummy.