Simple. Just Right.
After three years, hello, again. A simple reintroduction and a simple loaf of bread.
I use browned butter in almost everything I bake, and this loaf does not stand an exception. My experience and personal taste have led me to believe that almost every baked thing tastes better with some browned butter. Additionally, I use brown sugar to deepen the unique flavor. Together, brown(ed) butter and sugar add a richer flavor to this, otherwise, traditional French bread recipe. Lastly, although this recipe is great, I may continue iterating.
I hope you enjoy :]
prep time: 3 hours cook time: 30 minutes yield: 20 slices
ingredients:
2 ¼ cups warm water, 115° F
2 tablespoons brown sugar
1 tablespoon instant dry yeast
1½ teaspoons salt
2 tablespoons browned butter (melted, not hot)
5 cups flour (half bread flour and half AP flour)
handful of ice cubes (4ish)
ingredients and directions:
1st Rise
1. Mix:
– 2 ¼ cups warm water
– 1 tablespoon instant dry yeast
2. Mix with water and yeast:
– 2 tablespoons brown sugar
– 2 ¼ teaspoons salt
– 2 tablespoons browned butter
3. Mix in 1 cup at a time:
– 5 ½ cups bread flour
4. Knead until smoothly combined
5. Let rise in greased bowl until doubled
2nd Rise
6. Separate dough for each loaf (I make two)
7. Gently shape dough into loaf-like shapes*
8. Let rise for 2 hours (or overnight)**
9. Preheat oven to 400° F
10. Gently shape (stretch and pat into shape), again, into desired look***
11. Bake for 30-35 minutes, with a handful of ice cubes in another pan below****
notes:
*For the fluffiest bread: gently roll dough underneath itself; so, any amount that makes the roll too big for your preference, roll up underneath the the piece of dough
**I recently let it rise overnight, and it tasted the best it every has. Until doubled also works, or just thirty minutes. I accidentally let it rise for two hours once, when playing tennis with my dad, and never looked back.
***Understand, the shape you make is very close to how it will bake. If shaped poorly, the oven will accentuate the obzocky form. Also, shape the dough smaller than the baked expectation; it will rise a lot.
****Bake loaves on center rack. Use the rack below to bake with ice cubes, allowing steam to give French bread its distinct crisp. Halfway through baking remove ice tray (so steam does not cause a leathery crust) and rotate loaf.
brownsome 