French Bread?!
I have made several recipes of french bread but it just doesn't turn out right!. Either its really tough/chewy or its hard, the crust is the same way too chewy or to hard, I have tried letting it rise anywhere from 90min(first rise),punch down, 30min(second rise),form loaves 60 min and then bake, to 120 min( first rise) punch down form loaves (60 last rise) and then bake!. I knead in the stand mixer, I have tried 10 min, 5 min, 2 min, and have tried 1 min let rest 5 min and then knead another min!. I don't know what I am doing wrong!. Any advise, if you have a good recipe please share!.
I also bake with a pan of water in the bottom of the oven and i have tried spritzing the loaves with water, coating them with egg yolk, or white or even butter! Please help
I am looking for a good bread that will be soft enough for a hoagie and it won't be so chewy that you get a cramp in your mouth!! All advise will be greatly appreciated!! God Bless and have a nice day!!
10 hours ago - 3 days left to answer!.
Additional Details
10 hours ago
The general recipe is
2 cup water (110) yes I do test the temp with a thermometer
4 cup flour allpurpose
2 packages yeast
1 teaspoon salt
1 teaspoon sugarWww@FoodAQ@Com
I also bake with a pan of water in the bottom of the oven and i have tried spritzing the loaves with water, coating them with egg yolk, or white or even butter! Please help
I am looking for a good bread that will be soft enough for a hoagie and it won't be so chewy that you get a cramp in your mouth!! All advise will be greatly appreciated!! God Bless and have a nice day!!
10 hours ago - 3 days left to answer!.
Additional Details
10 hours ago
The general recipe is
2 cup water (110) yes I do test the temp with a thermometer
4 cup flour allpurpose
2 packages yeast
1 teaspoon salt
1 teaspoon sugarWww@FoodAQ@Com
Answers:
There is nothing wrong with either your recipe or your methodology!. The problem is with your oven!. The best French bread is made in ovens which constantly inject steam into the atmosphere, hence the crustiness!. You can simulate these conditions by placing a container of boiling water in your oven immediately before putting your loaves in!. Another way is to spray your loaf every few minutes during the cooking period with cold water!. It won't be as good as the best breads, but it won't be bad!.Www@FoodAQ@Com
I just buy pre-made french bread from my local supermarket it is a lot easier and it tastes delicious!Www@FoodAQ@Com
6 cups all-purpose flour
2 1/2 (!.25 ounce) packages active dry yeast
1 1/2 teaspoons salt
2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon cornmeal
1 egg white
1 tablespoon water
In a large bowl, combine 2 cups flour, yeast and salt!. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment!. Using a wooden spoon, stir in as much of the remaining flour as you can!.
On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic!. Knead for about 8 to 10 minutes total!. Shape into a ball!. Place dough in a greased bowl, and turn once!. Cover, and let rise in a warm place until doubled!.
Punch dough down, and divide in half!. Turn out onto a lightly floured surface!. Cover, and let rest for 10 minutes!. Roll each half into large rectangle!. Roll up, starting from a long side!. Moisten edge with water and seal!. Taper ends!.
Grease a large baking sheet!. Sprinkle with cornmeal!. Place loaves, seam side down, on the prepared baking sheet!. Lightly beat the egg white with 1 tablespoon of water, and brush on!. Cover with a damp cloth!. Let rise until nearly doubled, 35 to 40 minutes!.
With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf!. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes!. Brush again with egg white mixture!. Bake for an additional 15 to 20 minutes, or until bread tests done!. If necessary, cover loosely with foil to prevent over browning!. Remove from baking sheet, and cool on a wire rack!.Www@FoodAQ@Com
2 1/2 (!.25 ounce) packages active dry yeast
1 1/2 teaspoons salt
2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon cornmeal
1 egg white
1 tablespoon water
In a large bowl, combine 2 cups flour, yeast and salt!. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment!. Using a wooden spoon, stir in as much of the remaining flour as you can!.
On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic!. Knead for about 8 to 10 minutes total!. Shape into a ball!. Place dough in a greased bowl, and turn once!. Cover, and let rise in a warm place until doubled!.
Punch dough down, and divide in half!. Turn out onto a lightly floured surface!. Cover, and let rest for 10 minutes!. Roll each half into large rectangle!. Roll up, starting from a long side!. Moisten edge with water and seal!. Taper ends!.
Grease a large baking sheet!. Sprinkle with cornmeal!. Place loaves, seam side down, on the prepared baking sheet!. Lightly beat the egg white with 1 tablespoon of water, and brush on!. Cover with a damp cloth!. Let rise until nearly doubled, 35 to 40 minutes!.
With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf!. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes!. Brush again with egg white mixture!. Bake for an additional 15 to 20 minutes, or until bread tests done!. If necessary, cover loosely with foil to prevent over browning!. Remove from baking sheet, and cool on a wire rack!.Www@FoodAQ@Com