{"id":2831,"date":"2014-01-02T21:32:06","date_gmt":"2014-01-03T00:32:06","guid":{"rendered":"http:\/\/tracyleekarner.com\/?p=2831"},"modified":"2014-01-02T21:32:06","modified_gmt":"2014-01-03T00:32:06","slug":"yes-brian-you-really-can-bake-your-own-french-bread","status":"publish","type":"post","link":"https:\/\/tracyrittmueller.com\/2014\/01\/02\/yes-brian-you-really-can-bake-your-own-french-bread\/","title":{"rendered":"Yes, Brian, you really can bake your own French bread"},"content":{"rendered":"<p><figure id=\"attachment_2853\" aria-describedby=\"caption-attachment-2853\" style=\"width: 560px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/tracyrittmueller.com\/wp-content\/uploads\/2014\/01\/dsc_0034_2.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"size-large wp-image-2853\" alt=\"Home baked French loaves.\" src=\"https:\/\/tracyrittmueller.com\/wp-content\/uploads\/2014\/01\/dsc_0034_2.jpg?w=560\" width=\"560\" height=\"359\" \/><\/a><figcaption id=\"caption-attachment-2853\" class=\"wp-caption-text\">Home baked French loaves.<\/figcaption><\/figure><br \/>\nThe secret is patience. Love your dough and don&#8217;t rush the process if you want your bread to love you back. It&#8217;s a bit like child-rearing, only it doesn&#8217;t take 18 years to raise a loaf. And it&#8217;s a whole lot easier because bread is so much more predictable than a human being is.<br \/>\nI&#8217;m happy to offer this quick photo-illustrated course on French bread baking in response to my son&#8217;s and a number of my readers&#8217; requests for it:. <strong>For equipment, you&#8217;ll need:<br \/>\n<\/strong><\/p>\n<ul>\n<li>a small bowl or cup for proofing the yeast<\/li>\n<li>a large bowl for mixing<\/li>\n<li>\u00a0a table fork for stirring<\/li>\n<li>your loving hands for kneading and a clean, clear place on the counter from which to push the dough around<\/li>\n<li>a baking sheet<\/li>\n<li>a clean spray bottle with water for misting (these are available at the hardware store for a dollar or two)<\/li>\n<\/ul>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>3 cups <strong>bread flour<\/strong> (<strong>or<\/strong>\u00a0my preference, 2 cups bread flour and 1 cup whole wheat flour)<\/li>\n<li>1 packet <strong>instant\/active yeast<\/strong> (I like Hodgson Mill, especially for whole grain)<\/li>\n<li>1 teaspoon <strong>salt<\/strong><\/li>\n<li>1 teaspoon <strong>sugar<\/strong><\/li>\n<li>approximately 1 and 1\/3 cup<strong> warm water<\/strong> + 1\/4 cup for proofing the yeast<\/li>\n<\/ul>\n<p><strong><a href=\"https:\/\/tracyrittmueller.com\/wp-content\/uploads\/2014\/01\/dsc_0004.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-large wp-image-2832\" alt=\"DSC_0004\" src=\"https:\/\/tracyrittmueller.com\/wp-content\/uploads\/2014\/01\/dsc_0004.jpg?w=560\" width=\"560\" height=\"842\" \/><\/a> <\/strong><br \/>\nPlace your oven baking rack on the center shelf. Turn your oven on to warm (lowest setting) for five minutes (absolutely no longer than 5!) and then turn it off. This little warm-up creates a perfect environment for your dough-rise.<strong> But don&#8217;t forget to turn the oven off before you start the next step.\u00a0<a href=\"https:\/\/tracyrittmueller.com\/wp-content\/uploads\/2014\/01\/dsc_0005.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-large wp-image-2833\" alt=\"DSC_0005\" src=\"https:\/\/tracyrittmueller.com\/wp-content\/uploads\/2014\/01\/dsc_0005.jpg?w=560\" width=\"560\" height=\"372\" \/><\/a> <\/strong><br \/>\nDissolve the yeast in 1\/4 cup warm water (100-115 degrees F) with 1\/4 teaspoon sugar. The mixture will begin bubbling within 5 minutes. If it doesn&#8217;t bubble, start over with fresh yeast (if no bubbles, you&#8217;ve got dead yeast and your bread will not rise).<strong><a href=\"https:\/\/tracyrittmueller.com\/wp-content\/uploads\/2014\/01\/dsc_0007.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-large wp-image-2834\" alt=\"DSC_0007\" src=\"https:\/\/tracyrittmueller.com\/wp-content\/uploads\/2014\/01\/dsc_0007.jpg?w=560\" width=\"560\" height=\"372\" \/><\/a> <\/strong><br \/>\nIn a large bowl, combine the flour(s) salt and sugar. Mix well with a fork or whisk.<br \/>\n<strong><a href=\"https:\/\/tracyrittmueller.com\/wp-content\/uploads\/2014\/01\/dsc_0009.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-large wp-image-2835\" alt=\"DSC_0009\" src=\"https:\/\/tracyrittmueller.com\/wp-content\/uploads\/2014\/01\/dsc_0009.jpg?w=560\" width=\"560\" height=\"372\" \/><\/a><\/strong><br \/>\nAdd the proofed yeast and most of the warm water. Stir to combine. Keep stirring until all the dough is moistened and forms into a ball, adding a little more water if necessary.<br \/>\n<strong><a href=\"https:\/\/tracyrittmueller.com\/wp-content\/uploads\/2014\/01\/dsc_0010.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-large wp-image-2836\" alt=\"DSC_0010\" src=\"https:\/\/tracyrittmueller.com\/wp-content\/uploads\/2014\/01\/dsc_0010.jpg?w=560\" width=\"560\" height=\"437\" srcset=\"https:\/\/tracyrittmueller.com\/wp-content\/uploads\/2014\/01\/dsc_0010.jpg 2038w, https:\/\/tracyrittmueller.com\/wp-content\/uploads\/2014\/01\/dsc_0010-300x234.jpg 300w, https:\/\/tracyrittmueller.com\/wp-content\/uploads\/2014\/01\/dsc_0010-1024x800.jpg 1024w, https:\/\/tracyrittmueller.com\/wp-content\/uploads\/2014\/01\/dsc_0010-768x600.jpg 768w, https:\/\/tracyrittmueller.com\/wp-content\/uploads\/2014\/01\/dsc_0010-1536x1201.jpg 1536w\" sizes=\"(max-width: 560px) 100vw, 560px\" \/><\/a> <\/strong><br \/>\nYour dough will l0ok craggy and lumpy, like this.<strong><a href=\"https:\/\/tracyrittmueller.com\/wp-content\/uploads\/2014\/01\/dsc_0012.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-large wp-image-2837\" alt=\"DSC_0012\" src=\"https:\/\/tracyrittmueller.com\/wp-content\/uploads\/2014\/01\/dsc_0012.jpg?w=560\" width=\"560\" height=\"469\" srcset=\"https:\/\/tracyrittmueller.com\/wp-content\/uploads\/2014\/01\/dsc_0012.jpg 1579w, https:\/\/tracyrittmueller.com\/wp-content\/uploads\/2014\/01\/dsc_0012-300x251.jpg 300w, https:\/\/tracyrittmueller.com\/wp-content\/uploads\/2014\/01\/dsc_0012-1024x858.jpg 1024w, https:\/\/tracyrittmueller.com\/wp-content\/uploads\/2014\/01\/dsc_0012-768x643.jpg 768w, https:\/\/tracyrittmueller.com\/wp-content\/uploads\/2014\/01\/dsc_0012-1536x1287.jpg 1536w\" sizes=\"(max-width: 560px) 100vw, 560px\" \/><\/a> <\/strong><br \/>\nPut the dough out onto the counter to knead it. If you want a <a title=\"frugal girl kneads\" href=\"http:\/\/www.thefrugalgirl.com\/2009\/01\/wednesday-baking-how-to-knead-bread-dough\/\" target=\"_blank\" rel=\"noopener noreferrer\">short course in kneading, click here<\/a>. The important thing to remember while kneading is&#8211;you have to patiently enjoy this 10-minute process and keep thinking good, loving thoughts about the people who will be eating your bread. Bread absorbs and transmits love (and conversely, you definitely don&#8217;t want to take out your frustration and anger on your dough or it just won&#8217;t turn out right). I&#8217;m pretty sure this has been unequivocally proven to be true.\u00a0<strong><br \/>\n<a href=\"https:\/\/tracyrittmueller.com\/wp-content\/uploads\/2014\/01\/dsc_0013.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-large wp-image-2838\" alt=\"DSC_0013\" src=\"https:\/\/tracyrittmueller.com\/wp-content\/uploads\/2014\/01\/dsc_0013.jpg?w=560\" width=\"560\" height=\"372\" \/><\/a><\/strong>Your dough should feel smooth and silky.<br \/>\n<strong><a href=\"https:\/\/tracyrittmueller.com\/wp-content\/uploads\/2014\/01\/dsc_0014.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-large wp-image-2839\" alt=\"DSC_0014\" src=\"https:\/\/tracyrittmueller.com\/wp-content\/uploads\/2014\/01\/dsc_0014.jpg?w=560\" width=\"560\" height=\"372\" \/><\/a> <\/strong><br \/>\nCover the bowl with plastic wrap or a snug-fitting lid. Set it in your warm, draft free oven for 40-45 minutes.<br \/>\n<strong><a href=\"https:\/\/tracyrittmueller.com\/wp-content\/uploads\/2014\/01\/dsc_0016.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-large wp-image-2841\" alt=\"DSC_0016\" src=\"https:\/\/tracyrittmueller.com\/wp-content\/uploads\/2014\/01\/dsc_0016.jpg?w=560\" width=\"560\" height=\"372\" \/><\/a> <\/strong><br \/>\nYour dough will be twice as big in volume as it was when you started. If it&#8217;s not double the size, let it rise a little longer. Then poke it like you&#8217;re<a title=\"dough boy\" href=\"http:\/\/www.youtube.com\/watch?v=ynrsuuDZcCg\" target=\"_blank\" rel=\"noopener noreferrer\"> jabbing the Pillsbury Dough Boy in the tummy,<\/a> and reform the dough into a smaller ball. Cover it and let it rise again. (This double rise is one of the secrets to French-bread texture).\u00a0<strong><a href=\"https:\/\/tracyrittmueller.com\/wp-content\/uploads\/2014\/01\/dsc_0017.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-large wp-image-2842\" alt=\"DSC_0017\" src=\"https:\/\/tracyrittmueller.com\/wp-content\/uploads\/2014\/01\/dsc_0017.jpg?w=560\" width=\"560\" height=\"372\" \/><\/a> <\/strong><br \/>\nIt looks like you&#8217;re starting over. But the 2nd rise will only take 25-30 minutes. The yeast is active and will work quicker the second time.\u00a0<strong><a href=\"https:\/\/tracyrittmueller.com\/wp-content\/uploads\/2014\/01\/dsc_0019.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-large wp-image-2843\" alt=\"DSC_0019\" src=\"https:\/\/tracyrittmueller.com\/wp-content\/uploads\/2014\/01\/dsc_0019.jpg?w=560\" width=\"560\" height=\"372\" \/><\/a> <\/strong><br \/>\nDivide the dough in half and pat one half of the dough out into a rectangle approximately 9&#8243; x 6.&#8221;\u00a0<strong><a href=\"https:\/\/tracyrittmueller.com\/wp-content\/uploads\/2014\/01\/dsc_0020.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-large wp-image-2844\" alt=\"DSC_0020\" src=\"https:\/\/tracyrittmueller.com\/wp-content\/uploads\/2014\/01\/dsc_0020.jpg?w=560\" width=\"560\" height=\"372\" \/><\/a> <\/strong><br \/>\nStarting with the long side closest to you, roll the dough up into a somewhat even roll. Don&#8217;t get neurotic over this; a little unevenness is fine. This rolling is the other secret to the French-bread texture.\u00a0<strong><a href=\"https:\/\/tracyrittmueller.com\/wp-content\/uploads\/2014\/01\/dsc_0021.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-large wp-image-2845\" alt=\"DSC_0021\" src=\"https:\/\/tracyrittmueller.com\/wp-content\/uploads\/2014\/01\/dsc_0021.jpg?w=560\" width=\"560\" height=\"372\" \/><\/a> <\/strong><br \/>\nPlace the dough on a baking sheet (seam side down), leaving room for the other loaf.\u00a0<strong><br \/>\n<a href=\"https:\/\/tracyrittmueller.com\/wp-content\/uploads\/2014\/01\/dsc_0022.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-large wp-image-2846\" alt=\"DSC_0022\" src=\"https:\/\/tracyrittmueller.com\/wp-content\/uploads\/2014\/01\/dsc_0022.jpg?w=560\" width=\"560\" height=\"372\" \/><\/a> <\/strong><br \/>\nRepeat the patting and rolling with the second portion. (Isn&#8217;t this fun? Roll it and pat it&#8230;.)<strong><a href=\"https:\/\/tracyrittmueller.com\/wp-content\/uploads\/2014\/01\/dsc_0023.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-large wp-image-2847\" alt=\"DSC_0023\" src=\"https:\/\/tracyrittmueller.com\/wp-content\/uploads\/2014\/01\/dsc_0023.jpg?w=560\" width=\"560\" height=\"372\" \/><\/a> <\/strong><br \/>\nTurn your oven on to 425 degrees F. Cover the loaves with plastic and set them on top of the oven to rise until double in bulk, about 20-25 minutes.<strong><a href=\"https:\/\/tracyrittmueller.com\/wp-content\/uploads\/2014\/01\/dsc_0025.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-large wp-image-2848\" alt=\"DSC_0025\" src=\"https:\/\/tracyrittmueller.com\/wp-content\/uploads\/2014\/01\/dsc_0025.jpg?w=560\" width=\"560\" height=\"372\" \/><\/a> <\/strong><br \/>\nYou&#8217;ve rolled it and patted it, now mark it with a B and put it in the oven for Baby and me! Well, actually, what you want to do is cut 4 or 5 parallel slashes, with a very sharp knife, about 1\/4&#8243; deep into the top surface of each loaf. This will keep the loaf from bursting when it rises a little higher in the oven.<strong>\u00a0<a href=\"https:\/\/tracyrittmueller.com\/wp-content\/uploads\/2014\/01\/dsc_0026.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-large wp-image-2849\" alt=\"DSC_0026\" src=\"https:\/\/tracyrittmueller.com\/wp-content\/uploads\/2014\/01\/dsc_0026.jpg?w=560\" width=\"560\" height=\"372\" \/><\/a> <\/strong><br \/>\nYour loaves will look like this.\u00a0<strong><a href=\"https:\/\/tracyrittmueller.com\/wp-content\/uploads\/2014\/01\/dsc_0028.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-large wp-image-2850\" alt=\"DSC_0028\" src=\"https:\/\/tracyrittmueller.com\/wp-content\/uploads\/2014\/01\/dsc_0028.jpg?w=560\" width=\"560\" height=\"372\" \/><\/a> <\/strong><br \/>\nMist them with water. They&#8217;ll glisten. Put the sheet pan on the center rack of the oven and<strong> immediately reduce the temperature to 375 degrees F. <\/strong>Set a timer for 5 minutes.<br \/>\nBeep-beep-beep. The timer says it&#8217;s time to mist your loaves once more. Open the oven door and give half a dozen healthy spritzes, \u00a0and let water drops fall on the hot pan, too. The steam will work to create a nicer crust.<br \/>\n<a href=\"https:\/\/tracyrittmueller.com\/wp-content\/uploads\/2014\/01\/dsc_0032.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-large wp-image-2851\" alt=\"DSC_0032\" src=\"https:\/\/tracyrittmueller.com\/wp-content\/uploads\/2014\/01\/dsc_0032.jpg?w=560\" width=\"560\" height=\"372\" \/><\/a><br \/>\nRepeat this spritzing again in 5 minutes. Then set the timer for another 17 minutes (27 minutes of baking time in all). If they&#8217;re good and golden, take them out. If they&#8217;re not, give them another 3-5 minutes to brown up.<br \/>\nAnd there you have it. Let your loaves cool on a wire rack for at least 30 minutes, and then enjoy.<br \/>\n<em><strong>What do you make, dear readers, when you want to feel like a clever and thrifty gourmet?<\/strong><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The secret is patience. Love your dough and don&#8217;t rush the process if you want your bread to love you back. It&#8217;s a bit like child-rearing, only it doesn&#8217;t take 18 years to raise a loaf. And it&#8217;s a whole lot easier because bread is so much more predictable than a human being is. I&#8217;m &hellip;<\/p>\n<p class=\"read-more\"> <a class=\"\" href=\"https:\/\/tracyrittmueller.com\/2014\/01\/02\/yes-brian-you-really-can-bake-your-own-french-bread\/\"> <span class=\"screen-reader-text\">Yes, Brian, you really can bake your own French bread<\/span> Read More &raquo;<\/a><\/p>\n","protected":false},"author":2,"featured_media":2853,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":""},"categories":[6],"tags":[98,271,403,501,551],"_links":{"self":[{"href":"https:\/\/tracyrittmueller.com\/wp-json\/wp\/v2\/posts\/2831"}],"collection":[{"href":"https:\/\/tracyrittmueller.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tracyrittmueller.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tracyrittmueller.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/tracyrittmueller.com\/wp-json\/wp\/v2\/comments?post=2831"}],"version-history":[{"count":0,"href":"https:\/\/tracyrittmueller.com\/wp-json\/wp\/v2\/posts\/2831\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tracyrittmueller.com\/wp-json\/wp\/v2\/media\/2853"}],"wp:attachment":[{"href":"https:\/\/tracyrittmueller.com\/wp-json\/wp\/v2\/media?parent=2831"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tracyrittmueller.com\/wp-json\/wp\/v2\/categories?post=2831"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tracyrittmueller.com\/wp-json\/wp\/v2\/tags?post=2831"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}