{"id":2816,"date":"2020-03-26T16:06:43","date_gmt":"2020-03-26T23:06:43","guid":{"rendered":"http:\/\/gourmet.mygreatvet.com\/?p=2816"},"modified":"2020-03-26T16:06:43","modified_gmt":"2020-03-26T23:06:43","slug":"french-style-country-bread","status":"publish","type":"post","link":"http:\/\/gourmet.mygreatvet.com\/?p=2816","title":{"rendered":"French-Style Country Bread"},"content":{"rendered":"<h4>Ingredients<\/h4>\n<div>\n<p>Starter<\/p>\n<ul>\n<li>1 cup (227g) cool to lukewarm water (90\u00b0F to 100\u00b0F)<\/li>\n<li>1\/2 teaspoon active dry or instant yeast<\/li>\n<li>1 1\/4 cups (149g) King Arthur Unbleached Bread Flour<\/li>\n<li>1\/4 cup (28g) King Arthur Premium 100% Whole Wheat Flour<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>Dough<\/p>\n<ul>\n<li>all of the starter (above)<\/li>\n<li>1 cup (227g) lukewarm water (100\u00b0F to 115\u00b0F)<\/li>\n<li>3\/4 teaspoon active dry or 1\/2 teaspoon instant yeast<\/li>\n<li>1 tablespoon (14g) sugar<\/li>\n<li>3 3\/4 to 4 cups (450g to 480g) King Arthur Unbleached Bread Flour<\/li>\n<li>1 1\/2 to 2 1\/4 teaspoons salt, to taste<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h4>Instructions<\/h4>\n<div>\n<ol>\n<li><strong>To make the starter:<\/strong> Stir all of the starter ingredients together to make a thick, pudding-like mixture. Cover with plastic wrap and let it rest for at least 2 hours. For best flavor, let the starter rest longer; overnight (up to 16 hours) is best. If you plan on making the dough in a bread machine, place the sponge ingredients in the bucket, and turn the machine on for just a few seconds to mix the ingredients together. Turn the machine off and close the cover, then let the starter rest as directed above.<\/li>\n<li><strong>To make the dough:<\/strong> Stir down the starter with a spoon and add the water, yeast, sugar, 3 1\/4 cups (390g) of the flour, and the salt. The dough will be a loose, messy mass. Let it rest for 12 to 15 minutes, then stir it again; it should become more cohesive and a bit smoother. Dough handles better once it&#8217;s had time for the flour to absorb the water while resting and relaxing. By using this method, you&#8217;ll tend to add less flour, and have much bigger holes in your finished bread.<\/li>\n<li>Knead the dough, adding up to an additional 3\/4 cup (90g) flour (as necessary to make a soft dough), 10 to 12 minutes.<\/li>\n<li>Place the dough in a lightly greased bowl or plastic container, cover with lightly greased plastic wrap, and let it rise until almost doubled (depending on the weather, this could be 1 to 2 hours). If you&#8217;re going out, or if you prefer, let the dough rise slowly in the fridge. If your dough has been refrigerated, allow it to come to room temperature before shaping; it&#8217;ll warm up and rise at the same time.<\/li>\n<li>Deflate the dough gently, but don&#8217;t knock out all the air; this will create those &#8220;holes&#8221; so important to French bread. For one large loaf, form the dough into a round ball; for two loaves, divide the dough in half and shape into two balls.<\/li>\n<li>Place a semolina- or cornmeal-dusted piece of parchment paper onto a baking sheet. Gently place the ball(s) of dough on the baking sheet, seam-side down.<\/li>\n<li>Cover the bread gently with lightly greased plastic wrap, and let it rise until it&#8217;s puffy and about 40% to 50% larger, anywhere from 45 to 90 minutes.<\/li>\n<li>Preheat your oven to 475\u00b0F.<\/li>\n<li>Slash or cross-hatch the bread with a sharp knife or lame. Dust it with a little flour. Spritz water into the oven with a clean plant mister, and place the bread in the oven. Reduce the heat to 425\u00b0F and spritz with water every few minutes for the first 15 minutes of baking.<\/li>\n<li>Bake the bread for about 25 to 30 minutes, or until it&#8217;s a rich golden brown, and its interior temperature registers at least 190\u00b0F on a digital thermometer. The smaller loaves will bake more quickly, so keep your eye on them.<\/li>\n<li>Remove the bread from the oven, and cool it on a rack. Store bread, loosely wrapped in paper, for a couple of days at room temperature; wrap it in plastic and freeze for longer storage.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<div>\n<h4>Tips from our Bakers<\/h4>\n<ul>\n<li>\n<div>Want to bake your bread on an outdoor grill? Preheat your grill to High. Place the bread (on doubled-up baking sheets) on the grill, and close the cover. Immediately reduce the heat to Medium (400\u00b0F), and allow the bread to bake for 25 minutes, or until it&#8217;s well-browned. Reduce the heat to Low, and carefully place the bread directly on the grill. Continue to bake until completely done, about 5 minutes.<\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients Starter 1 cup (227g) cool to lukewarm water (90\u00b0F to 100\u00b0F) 1\/2 teaspoon active dry or instant yeast 1 1\/4 cups (149g) King Arthur Unbleached Bread Flour 1\/4 cup (28g) King Arthur Premium 100% Whole Wheat Flour Dough all of the starter (above) 1 cup (227g) lukewarm water (100\u00b0F to 115\u00b0F) 3\/4 teaspoon active [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2816","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/2816","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2816"}],"version-history":[{"count":5,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/2816\/revisions"}],"predecessor-version":[{"id":2821,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/2816\/revisions\/2821"}],"wp:attachment":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2816"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2816"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2816"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}