Everyday French Loaf

Serves 2
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Directions

  1. 1Mix the pre-ferment (flour, water, yeast) in a bowl or a six-quart Cambro with a lid.
  2. 2Ensure the water for the pre-ferment is cool to allow for a long, slow rise.
  3. 3Add a tiny amount of instant yeast directly to the flour and water mixture.
  4. 4Stir everything in the bowl to combine, scraping down the sides to ensure a homogeneous mixture.
  5. 5Cover the pre-ferment and let it rise in a room-temperature environment (68-72 degrees Fahrenheit) for 12 to 16 hours overnight.
  6. 6After the pre-ferment has risen, pour the final mix water directly into the bowl with the ripe pre-ferment.
  7. 7Stir vigorously with your hand or a spoon to create a frothy agitation and ensure homogeneity.
  8. 8Add yeast, salt, and all-purpose flour to the mixture in the bowl.
  9. 9Mix until no dry spots remain and the dough is homogeneous.
  10. 10Scrape down the sides of the bowl with a flexible scraper, performing a gentle pressing motion.
  11. 11Cover the dough and set a 20-minute timer for the first bulk fermentation period.
  12. 12Perform the first bowl fold: with a wet hand, stretch the dough from the outside upwards and press to the center, repeating 8 to 12 times until tensioned.
  13. 13Cover the dough and let it rest for another 20 minutes.
  14. 14Perform the second bowl fold, similar to the first but repeating 6 to 8 times.
  15. 15Cover the dough and let it rest for another 20 minutes.
  16. 16Perform the third and final fold, a coil fold: with wet hands, gently lift the dough from underneath, set it down, and coil it over itself.
  17. 17Lightly flour the top of the dough.
  18. 18Gently release the dough from the bowl and dump it out onto a lightly floured surface.
  19. 19Divide the dough into two equal portions (approximately 650 grams each).
  20. 20Perform a gentle round pre-shape on each dough portion by stretching the dough upwards from the outside and pressing to the center to seal.
  21. 21Place the pre-shaped dough on a floured spot, cover, and let them rest for 15 to 20 minutes.
  22. 22Invert the dough so the seam side is up on a very lightly floured surface.
  23. 23Gently pat the dough to remove any large bubbles.
  24. 24Stretch the dough gently on an east-west axis.
  25. 25Fold both sides of the dough into the middle, creating a bit of tension.
  26. 26Starting from the top, roll the dough down, pressing with the weight of your hand to seal it in.
  27. 27Give the loaf pointier tips by gently shaping the ends.
  28. 28Place the shaped loaf onto baker's linen or a couche cloth, making a slight pleat.
  29. 29Repeat the shaping process for the second loaf, reloading flour if needed.
  30. 30Cover the shaped loaves and set them to rise for 45 to 60 minutes, keeping an eye on them.
  31. 31Preheat your oven during the final rise.
  32. 32Transfer the loaves, seam side down, onto parchment paper using a transfer peel.
  33. 33Score the loaves confidently and quickly with three cuts.
  34. 34Bake the loaves in the preheated oven, adding steam during the bake.
  35. 35Allow the loaves to cool completely before slicing to ensure a crispy crust and good internal structure.
  36. 36Slice and enjoy the French bread, perhaps with a little butter.

Ingredients

  • flour
  • water
  • yeast
  • all-purpose flour
  • salt
  • 650 grams flour

Equipment

bowlsix-quart Cambrolidflexible scraperbaker's linencouche clothtransfer peelparchmentovenbread lamebread and pizza stonebrotform linerbaker's peelbowl scraper

Tips

  • Use cool water for the pre-ferment to allow for a long, slow rise and prevent it from being gassed out too quickly.
  • A poolish (equal parts flour and water by weight) enhances flavor and offers functional benefits.
  • Place the covered pre-ferment in a room temperature environment (68 to 72 degrees Fahrenheit) for its initial rise.
  • For hearth breads, use time and folds to develop strength rather than intensive kneading.
  • When folding, stretch the dough up and press to the center to tension it.
  • For the final rise, catch the hearth loaf when it's slightly younger, with some bounce left when pressed, to allow for good oven spring.
  • Be confident and quick when scoring the loaves; don't let fear affect your cuts.
  • Adding steam during baking and allowing the loaf to cool properly contributes to a thin, shattering crust.
  • A light loaf for its size indicates a good internal structure and overall volume.

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