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The Unmistakable Flavor of French Bread: Traditional Recipe

Name: The Unmistakable Flavor of French Bread: Traditional Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 1 kg of all-purpose flour; 30 g fresh baker's yeast; 10 g of salt; 500 ml of warm water; 1 tablespoon of sugar; 1 tablespoon of oil

Por

Master Receita Solta

The Unmistakable Flavor of French Bread: Traditional Recipe

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories950 kcal

Resumo para quem tem pressa

"The French bread is the most traditional item of Brazilian daily baking, recognized for its thin, crispy crust combined with a white and airy crumb. The preparation combines all-purpose flour, warm water, fresh yeast, salt, and sugar under energetic kneading to create an elastic gluten network. After two fermentations and shaping into cylinders with a longitudinal cut, the breads are baked at 200°C. The steam in the oven ensures the expansion of the cut and the formation of a golden, crispy crust."

The Unmistakable Flavor of French Bread: Traditional Recipe

O Que Você Precisa Saber

- Knead the dough for 10 to 15 minutes until it reaches the elastic windowpane point without breaking the structure when stretched. - Respect the fermentation periods covered with a damp cloth to develop air pockets in the crumb. - Make the longitudinal cut with an inclined blade just before putting the baking sheet in the well-heated oven.

Ingredients

Main Course

1 kg of all-purpose flour
30 g fresh baker's yeast
10 g of salt
500 ml of warm water
1 tablespoon of sugar
1 tablespoon of oil

Instructions

Main Course

In a bowl, dissolve the yeast with the sugar in the warm water and let it rest for 10 minutes.

Add the wheat flour and salt to the yeast mixture and mix well.

Knead the dough until smooth and elastic, about 10 minutes.

Add the oil and knead again for another 5 minutes.

Let the dough rest in a warm place for 1 hour, covered with a cloth.

After resting, divide the dough into 12 equal parts and shape into rolls.

Place the rolls on a greased baking sheet and let rest for another 30 minutes.

Preheat the oven to 200°C and bake the breads for about 20 minutes or until golden brown.

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Chef Tips

- Spray water on the oven walls or place a baking sheet with boiling water on the oven floor to generate continuous steam. - Use good quality wheat flour with adequate gluten content to support the growth of the buns. - Let the baked breads cool on a wire rack so that the steam from the base dissipates without moistening the bottom.

Variations

- Whole wheat French bread: replace 30% of the white flour with whole wheat flour, adjusting the hydration with another 30 ml of water. - Mini French bread: divide the dough into 24 smaller portions of about 40g each to prepare party rolls. - Rustic baguette: shape the same dough into an elongated 35 cm format keeping three to four diagonal cuts on top.

Substitutions

- Fresh biological yeast (30g) can be replaced by 10g of instant dry biological yeast. - The vegetable soy oil can be exchanged for artisanal lard or unsalted butter at room temperature. - The warm water can be replaced with cold water if the kitchen's room temperature is very high.

How to Store

Keep in a closed paper bag in an airy place for up to 24 hours to preserve the crispy crust. Avoid airtight plastic bags, which trap moisture and make the crust rubbery.

Can You Freeze It?

Freeze the baked and cooled breads in plastic bags for up to 60 days at minus 18°C. To serve, take directly from the freezer to the oven at 180°C for 8 minutes to restore the original crunchiness.

What to Serve With

Serve hot with melted butter, slices of grilled Minas cheese, creamy requeijão, and a traditional cup of fresh strained coffee with milk.

Frequently Asked Questions

How to get a very crispy crust in a home oven?

Water vapor is the essential factor. Place a baking sheet with boiling water on the lower oven rack when putting in the loaves; the steam retards the formation of the crust and allows for maximum expansion.

How to check if the dough has reached the windowpane test?

Remove a small piece of dough with oiled fingertips and stretch it slowly. The dough should form a thin, elastic, almost translucent membrane against the light before tearing.

Por que o corte central (pestana) não abriu durante o assamento?

A pestana não se abre se o pão tiver fermentado além da conta, se a lâmina de corte estiver sem fio ou se o forno não estiver com temperatura alta (200°C) e vapor nos primeiros minutos.

Can I let the dough ferment in the refrigerator overnight?

Yes. After shaping the rolls on the baking sheet, cover with plastic wrap and refrigerate at 4°C for 12 to 16 hours. Remove and place in a preheated oven to bake.