Salted French Bread | Ep. 1: Journalist Boulanger

The first episode in a web series of bread baking and talk about the craft of journalism, this time with Salted French.

Salted French Bread Recipe

You need:
6 cups flour
2.5 packets active dry yeast
1.5 tsp salt
1.5 tsp sugar
2 cups warm water
1 tbsp cornmeal
1 egg

1) Mix yeast, salt, sugar, 2 cups flour and warm water in a bowl. Stir!

2) Mix in as much of the remaining flour as possible until the dough isn’t so sticky and starts to firm up.

3) Begin to knead the dough, turning it and shaping it, while bringing in flour as necessary. You don’t want the dough too sticky, or too dry. The more you bake, the easier it gets!

4) Place the dough into a greased/oiled bowl, and let rest 10 mins or until doubled.

5) Punch down the dough on your workspace, and divide into two. Shape the loaf into a round, or bring it together to fit in a bread pan. You can also form a baguette (we’ll do that in a future episode!) Grease a baking sheet if forming rounds, or prepare a bread pan. Sprinkle cornmeal as a base, and place loaves on top. Let rest 10-15 mins.

6) Mix egg and a splash of water in a small bowl or cup. Brush the egg wash onto the tops of the loaves. Be generous with it. Sprinkle with sea salt to your taste. Let rest 10 – 15 minutes.

7) Cut lines into the top of the dough. Reapply egg wash as necessary.

8) Oven at 375F for 20 minutes. Reapply egg wash. Let bake another 10 – 15 minutes, until brown and tapping the loaves produces a hollow sound.

9) Let cool, and dig in!

Have something to add?

This site uses Akismet to reduce spam. Learn how your comment data is processed.