Easy French Bread (Extra Large) Recipe - Food.com (2024)

FAQs

What is the secret of French bread? ›

One of the secrets of a great baguette is to start with a sponge (a mix of flour, water, and yeast), which gives the yeast time to mature and combine with the other ingredients, creating the mildly sour and nutty flavors and chewy texture.

Baguette

The baguette became so popular that bakers started to look for shortcuts, and were using pre-made, frozen dough to speed up the baking process. In 1993, Le Décret Pain ('The Bead Decree') was passed in an attempt to keep the authenticity of the baguette.

In France, bakers pay careful attention to where their flour is made and which grains are used in the milling process. The result is usually softer, heartier, and tastier bread than can be found in other parts of the world. French flour tends to be made with a lower ash content than the flour from other countries.

Typically, French flour for breadmaking is Type 55 or T55. The higher the number, the more of the whole grain it contains. The type number refers to the amount mineral content.

Overall, the ideal flour for baguettes should have a moderate protein content, a fine texture, and should be of high quality. While traditional French type 55 flour is the ideal choice, a combination of all-purpose and bread flour can also work well in its place.

The amount of water you add to your dough directly affects how the crumb in your baked loaf. A more open crumb results in bigger holes and a softer texture, whereas a closed crumb results in a more robust textured bread. Simply put, the more water in your dough, the more open the crumb will be.

Does Rising Bread Affect Its Texture? For a fluffy bread texture, the key is to let the bread rise long enough.

Scoring is slashing the dough with a blade or a sharp knife to allow it to expand during baking. The purpose is primarily to control the direction in which the bread will expand during “oven spring.” Easier said then done!

Wrap the bread in a damp (not soaking) towel, place on a baking sheet, and pop it in the oven for 5-10 minutes. In the microwave: Wrap the bread in a damp (not soaking) towel, place it on a microwave-safe dish, and microwave on high for 10 seconds.

What is the difference between baguette and French bread? ›

French bread is wider and longer than a baguette, with a much softer crust. It doesn't require any special equipment to make and it's just as versatile as a baguette, but its soft outside makes it perfect for toast or garlic bread.

French bread tends to be longer and narrower. Italian bread loaves tend to be shorter and plumper. French bread tends to be hard and crusty on the outside, with a light and soft crumb. Italian bread can also have a hard crust, but the crumb tends to be denser.

The quality of a French loaf is increased by some, though not all, reputable artisanal bakeries that employ extended fermentation times. When yeast ferments in order to make bread rise it produces alcohol, which provides flavors and aromas. More fermentation time generally increases the taste of bread.

The reason this can happen is: They are loaded with butter and sugar, which act as a tenderizer and preservative and make them keep well for several days. New Orleans-style French bread is the opposite. It has very little or no fat or sugar and no preservatives. French bread is fresh for a finite amount of time.

More Fun Facts about French Bread

France passed a law in 1993 that establishes standards for their culinary symbol. According to law, baguettes must be made on the premises where they are sold and contain only the four base ingredients. They should never be frozen or contain additives or preservatives.