French Loaf Bread
Sourdough Baguette Bread

This basic recipe is from a book by noted food person Rose Levy Beranbaum. Her short essay about the joys of bread baking helps me understand that bread is more than a food, more than an art – but floats in the realm of spirituality. I’ve simplified her original method into a recipe that’s easy to remember, easy to make and produces a very consistent produce. Most of all, I like the process just as much as the product.

SPONGE
1 package dry active yeast (2 1/4 teaspoons
3 teaspoons sugar
3 cups hot tap water (about 110°F)
3 cups bread flour

DOUGH
1/2 cup whole wheat flour
4 cups bread flour
4 teaspoons salt

SPONGE
In a large bread bowl, combine the yeast, sugar and water -- no stirring is needed.  Set aside for 5-10 minutes until the yeast has bubbled to the top of the water. Stir in 3 cups flour, cover with plastic wrap and set aside over night (4-5 hours minimum.)

DOUGH
Mix in whole wheat flour and about 2 cups bread flour.  Then add salt and gradually add flour until dough is no long sticky. (I normally do this with Kitchen Aid mixer and dough hook.)  Turn dough onto a floured surface and knead until dough is smooth using only enough flour necessary to keep the dough from sticking.

RISE
Form the dough into a ball a place it in a large oiled bowl. Turn to coat, tightly cover with plastic wrap and let rise for 1 hour or until doubled in bulk.  (it can take as long as 2 hours if the room is cold.)  Punch down the dough and knead it lightly.  Form dough into a ball and allow to rise a second time in the oiled bowl, covered with plastic wrap. Let double in size. (If time allows, give the bread a third rising before the final shaping -- it builds quality flavor in the bread.)

SHAPE
Divide the dough into four equal pieces and shape into simple fat loaves and let rest for 2-3 minutes.  Form loaves into desired shapes and place on a baking sheet or stone that has a light coating of corn meal. (I most often make two long 15" baguette and two 10" French loafs.) 

RISE
Let the dough rise until doubled in bulk -- about 1-2 hours.

BAKE
Preheat oven to 450° F.  Slash the top of the dough with a sharp knife. Place dough in oven, reduce heat to 400° F and back about 1 hour or until the bread is golden brown and sound hollow when rapped.