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