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Plain French Bread ()
- Unless you plan to go into the more elaborate simulation of a baker's oven, you need no unusual equipment for the following recipe. Here are the requirements, some of which may sound odd but will explain themselves when you read the recipe.
- A 4- to 5-quart mixing bowl with fairly vertical rather than outward-slanting sides
- A kneading surface of some sort, 1 1/2 to 2 square feet
- A rubber spatula and either a metal scraper or a stiff wide metal spatula
- 1 or 2 unwrinkled canvas pastry cloths or stiff linen towels upon which the dough may rise
- A stiff piece of cardboard or plywood 18 to 20 inches long and 6 to 8 inches wide, for unmolding dough from canvas to baking sheet
- Finely ground cornmeal, or pasta pulverized in an electric blender, to sprinkle on unmolding board so as to prevent dough from sticking
- The largest baking sheet that will fit into your oven
- A razor blade for slashing the top of the dough
- A soft pastry brush or fine-spray atomizer for moistening dough before and during baking
- A room temperature thermometer to verify rising-temperature
- 3 long loaves, , 24 by 2 inches
- Or , 16 by 3 inches
- Or 6 short loaves, , 12 to 16 by 2 inches
- Or 3 round loaves, , 7 to 8 inches in diameter
- Or 12 round or oval rolls,
- Or 1 large round or oval loaf, or
- 1 cake (0.6 ounce) fresh yeast or 1 package dry-active yeast
- 1/3 cup warm water (not over 100 degrees) in a measure
- 3 1/2 cups (about 1 lb.) all-purpose flour, measured by scooping dry-measure cups into flour and sweeping off excess
- 2 1/4 tsp salt
- 1 1/4 cups tepid water (70 to 74 degrees)
Directions:View on Epicurious
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