This recipe utilizes the sponge, or poolish, method. The dough, sponge starter and all, can be made in the bread machine, by hand, in the food processor, or using your stand mixer.
French Style Bread
Sponge Starter (Begin 2 to 16 hours ahead)
1 cup (8 ounces) cool to lukewarm water, preferably spring water (90 to 100°F)
1/2 teaspoon active dry or instant yeast
1 1/4 cups (6 3/8 ounces) Unbleached Bread Flour
1/4 cup (1 ounce) White Whole Wheat or Traditional Whole Wheat Flour
All of the sponge starter (above)
1 cup (8 ounces) lukewarm water, preferably spring water (l00 to 115°F)
3/4 teaspoon active dry or 1/2 teaspoon instant yeast
1 tablespoon sugar
3 3/4 to 4 cups (1 pound to 1 pound 1 ounce) Unbleached Bread Flour
1 to 1 1/2 teaspoons salt
To Make The Sponge:
Stir all of the sponge ingredients together to make a thick, pudding-like mixture. Cover with plastic wrap and leave on a counter overnight or for at least 2 to 4 hours. If you’re making this in a bread machine, place the sponge ingredients inside, and turn the machine on for just a few seconds to mix the ingredients together. Turn the machine off and close the cover. Let the sponge rest for 4 hours or overnight (anywhere between 2 and 16 hours is fine, the longer the better).
To Make The Dough:
Stir down the sponge with a spoon and add the water, yeast, sugar, most of the flour (hold back about 1/2 cup to use if required), and salt. Knead the dough, adding more flour as necessary, to make a soft dough, 10 to 12 minutes.
Note: You may also make this French-style bread in your bread machine, using the Dough or Manual setting. After the dough has finished kneading, place it in a lightly greased bowl, and continue as directed below.
Mix ingredients together using up to 80% of the flour called for: it will be a loose, messy mass. Let the dough rest for 12 minutes, and you’ll see it change in texture, to be come much smoother. Continue, kneading and adding additional flour as required. Overall, the dough handles better once its had time for the flour to absorb the water while resting and relaxing. By using this method, you’ll tend to add less flour, and have much bigger holes in your finished bread.
Place the dough in a lightly greased bowl or plastic container, cover with lightly greased plastic wrap and a damp towel, and let it rise until almost doubled (depending on the weather, this could be l to 2 hours). If you’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; it’ll warm up and rise at the same time. After its first rise, deflate the dough gently, but don’t knock out all the air; this will create those “holes” so important to French-style bread. Form the dough into a round ball. Place two cookie sheets atop one another, and place a semolina- or cornmeal-dusted piece of parchment paper on top. Gently place the ball of dough on the cookie sheets, seam-side down. Cover it lightly with a tea towel, and let it rise the second time until it’s puffy and about 40% to 50% larger, anywhere from 45 to 90 minutes (depending on the weather, luck, and magic). Slash or cross-hatch the bread with a sharp knife or lame. Dust it with a little flour.
For Grill Baking:
Preheat your grill to High. Place the bread (on the doubled-up cookie sheets) on the grill, and close the cover. Immediately reduce the heat to Medium (400°F), and allow the bread to bake for 25 minutes, or until it’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.
For Regular (Oven) Baking:
Preheat the oven to 475°F. Slash the bread, spritz water into the oven with a clean plant mister, and place the bread in the oven. Reduce the heat to 425°F and spritz with water every few minutes for the first 15 minutes of baking. Bake the bread for about 25 to 30 minutes, or until it tests done.
Servings: 1 large round bread or two medium breads, 10 to 12 servings.
Nutrition information per serving (1 hearty slice, 1/12 of recipe, 97g): 180 cal,
.5g fat, 6g protein, 38g complex carbohydrates, 1g sugar, 2g dietary fiber,
534mg sodium, 74mg potassium, 2mg iron, 89mg calcium, 56mg phosphorus.
Used with permission:©2008 The King Arthur Flour Company, Inc. All Rights Reserved. Visit www.kingarthurflour.com for additional recipes.
I especially enjoy baking bread on the weekends and allowing the dough to slow ferment to bring out the flavor and nutritional properties of the bread.
Over the years, I've become enamored with grains.So you'll find me experimenting using different types of heritage and ancients grains.Sometimes it works; sometimes it doesn't, but it's all part of the experience.I invite you to join me on this bread-baking journey.
Latest posts by Cathy (see all)
- Red Fife Wheat Flavoured Bread and the Trappist Monk - August 25, 2015
- Sprouted Wheat Bread Review — Columbia County Bread and Granola - August 23, 2015
- Of Sourdough and Ancient Grains and a Featured Baker - August 20, 2015