Baking the Classic French Bread Loaf You Love So Much

Summary

In this video, Martin demonstrates how to make an Everyday French Loaf, a recipe from his upcoming 'Big Book of Bread.' The process involves creating a pre-ferment (poolish), which ferments overnight, followed by mixing, folding, and shaping the dough. Martin emphasizes using time to develop the dough’s flavor and structure without intensive kneading. He shares tips on handling, shaping, and scoring the loaf before baking. The video highlights the light, crunchy texture of the finished bread and the benefits of using high-quality ingredients for the perfect loaf.

Takeaways

• 🍞 The recipe is for an Everyday French Loaf, which is a type of bread from the upcoming book 'Big Book of Bread'.
• 🕒 The pre-ferment (poolish) needs to rise for 12 to 16 hours at room temperature (68 to 72 degrees).
• 💧 Cool water is used for the pre-ferment to ensure a slow rise and prevent the yeast from being 'gassed out'.
• 🌡 A tiny amount of yeast is used to initiate fermentation over the long period.
• 📏 The poolish is a mixture of equal parts flour and water by weight, which contributes to flavor and texture.
• 🥣 The final mix includes water, yeast, salt, and all-purpose flour, which can provide a softer crumb.
• 👐 The dough is not kneaded extensively but is mixed and folded to develop strength through fermentation.
• 🕒 The dough undergoes a series of folds at 20-minute intervals to organize and strengthen it.
• 🍞 The dough can be divided and shaped into various forms like batards, boules, or used for other baked goods.
• 🔪 Scoring the bread before baking is important for expansion and to reveal the internal structure.
• 📖 The final product is a light, well-structured loaf with a thin, crispy crust, indicative of a good recipe and baking technique.

Q & A

What is the first step in making the Everyday French Loaf?

The first step is to mix the pre-ferment, a combination of flour, water, and yeast, and let it rise for 12 to 16 hours.

Why is cool water used in the pre-ferment mixture?

Cool water is used because the pre-ferment will rise for a long time. If warm water were used, the dough would rise too quickly and lose the slow fermentation benefits.

What is a poolish, and what are its benefits?

A poolish is a type of pre-ferment that uses equal parts flour and water by weight. The main benefits are enhanced flavor and improved dough functionality.

How should the pre-ferment be stored while rising?

The pre-ferment should be covered and placed in a room temperature environment, ideally between 68 and 72 degrees Fahrenheit, to rise for 12 to 16 hours.

What type of flour is used for the Everyday French Loaf, and why?

All-purpose flour is used because it provides a softer crumb. Bread flour isn't necessary for this recipe as the fermentation process adds flavor and texture.

Why does this bread recipe rely on time rather than kneading?

The recipe relies on time and folds to develop dough strength rather than kneading, allowing fermentation to enhance flavor and texture.

What is a bowl fold, and what purpose does it serve?

A bowl fold involves stretching the dough from the outside and pressing it into the center. It organizes the dough and strengthens it during the bulk fermentation process.

How is the dough shaped after it has rested?

The dough is preshaped by gently stretching it upwards and pressing it to the center, creating tension. After a 15-20 minute rest, the dough can be shaped into a batard or boule.

What should you look for when proofing the loaves before baking?

The loaves should have a slight bounce when pressed with a finger. They should not be fully proofed to allow for oven spring when they hit the hot stone.

How does the final loaf demonstrate a successful bake?

The final loaf has a light structure, a thin crust that cracks due to steam, and a shattering texture, all indicators of a well-made poolish-based bread.