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–+ servings
2 loaves in linen cloth view 1 - 500x550

French Bread from Bread Machine to Oven

Jeff Baygents
This makes about 1 long French Bread loaf or 2 short loaves with several options. It also illustrates how to have a crusty or a soft crust, discusses storage, and other tips.
Prep 2 hrs 15 mins
Cook 35 mins
Resting Time 40 mins
Total Time 3 hrs 30 mins
Servings 24 slices
Calories 99kcal

Equipment

1 Bread Machine
1 Rolling Pin

Ingredients
 

Main Ingredients

  • 1⅔ cups buttermilk Alternative: 1⅓ cups milk (in place of every 1⅔ cups buttermilk)
  • 3 tsp salt non-iodized, coarse or sea salt
  • 1 tbsp sugar
  • 4 cups bread flour
  • 3 tbsp Vital Wheat Gluten optional (for more chewiness)
  • 1 tsp active, dry yeast

Miscellaneous Ingredients

  • 1 tbsp olive oil for baking sheet
  • 2 tbsp corn meal mix for baking sheet
  • 1 medium egg Optional: Egg white whisked with 1 tsp water (only if softer crust is desired)
  • ½ cup water Optional: water for oven (for steaming)

Instructions

Bread maker

  • Place all "Main Ingredients" in their order into the bread-maker (liquids first).
    All ingredients added to bread machine view 2 - 200x160
  • Start the Bread maker using the standard "dough" setting. If using a Zojirushi brand, that setting is usually course # 11 (dough).
    Pressed START for course nbr 11 view 1 - 175x150

Shaping the Dough

  • After the dough is ready, remove it from the Bread maker and roll it out on a lightly floured surface. Make it into a rectangular shape about 24 inches long and about 8-12 inches wide.
    Dough rolled into rectangular shape view 1 - 250x330
  • You can make either one long loaf or cut it now into two for 12-inch (max) to 18-inch (longer, thinner) loaves. The longer, thinner loaves are more traditionally French.
    French Bread 05 - 200x275
  • From the long side, roll it up to maintain the long length. Pinch the seam & ends closed (using water as a sealant).
    Pinch seam view 1 - 200x150

Baking Sheet Preparation

  • Lightly oil a baking sheet (olive oil or cooking spray). Sprinkle the sheet lightly with corn meal (maybe about 2 Tbsp.). Lay each dough loaf onto the baking sheet, seam side down. If there are 2 loaves, space them apart by about 3-inches minimum. Cut angled slits on the top, about 3-inches apart and ½-inch deep.
    cut angled slits
  • Cover the dough loaf/loaves with a cloth for about 40 minutes to rise about double in size. About 15 minutes before this rest period is done, set the oven to preheat to 375°F.
    cover dough for rising period
  • When rest period is done, prepare for the type of desired crust. For crusty results, lightly brush the top(s) with olive oil. Or, for softer crust, brush the top(s) with water (or with egg white whisked with 1 tsp water.
    French Bread 10 - 200x200

Baking

  • If your oven bottom is designed for allowing it, pour the referenced "water for oven" there. Then, bake dough for about 30-35 minutes.
    place loaves dough in oven

Serving After Baking

  • Remove bread from the oven and place onto a wire rack (or other surface for aerated cooling) to cool for about 10 minutes at least.
    French Bread Loaves
  • IF SERVING NOW: For dipping in a seasoned oil, you can slice a loaf anywhere from about 1/3 to 2/3-inch thick. For just standard French Bread slices, consider about 1-inch thick.
    Cutting to serve slices

Reference

DarnGoodRecipes.com™