The best delicious Food Processor Method (french Bread) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Food Processor Method (french Bread) recipe today!
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1 tb Yeast
1/3 c Warm water
1/4 ts Sugar
1/2 ts Ascorbic acid
3 1/2 c Flour; (about 1 lb)
1 tb Gluten flour; per cup of
-flour
2 1/4 ts Salt
2 tb Olive oil
1 c Cold water
1. Dissolve yeast,sugar and ascorbic in water. Stir cup of cold water into
yeast mixture. Add 2 tbls. olive oil. Set aside.
2. Measure flour,gluten and salt into processor bowl with plastic blade. (I
have a Cuisinart 11) Pulse to combine.
3. Start machine. Slowly pour liquid into processor. A ball should form in
a few seconds, if it doesn’t, add a little water. Dough should form a ball
on top of the blade. Allow to revolve 8 to 10 times. If dough will not form
a ball, add a T. of flour and pulse motor.
4. Stop machine. Remove cover and feel dough. If it feels wet add a T. of
flour and rotate. Feel dough again. Replace cover and let dough rest 5
minutes.
5. Turn on machine and rotate dough 30 times. Remove to a floured surface.
Dough should feel smooth, not sticky and quite firm. (Do not overheat
dough; if it gets hot, turn machine off and allow to cool.)
6. Let dough rest 2 minutes. Knead vigorously 50 times, slapping dough on
counter.
7. Put dough into a greased tub (a 6 qt. ice cream tub w/lid), cover and
let rise 60 minutes.
8. Turn out onto floured board, knead vigorously, stretching dough into a
14″ rectangle. Fold long side to center, repeat making 3 layers. Repeat
shaping and folding (this stretches the gluten and redistributes any yeast
remaining). Then fold into a ball and return to greased tub (or bowl) for
the long rise, at least 2 hours or until 2 1/2 to 3 times in size.
9. Turn out onto floured surface, divide (opt) and shape into a round or
long loaf or into rolls. USE A BAKING STONE.
START PREHEATING OVEN TO 450FOR AT LEAST 30 MINUTES BEFORE BAKING.
10. Rise 1 to 1 1/2 hours on cornmeal covered parchment paper on a baking
sheet.
11. Brush tops of loaves with 2 T. cornstarch cooked with 1 cup water
(cooled). (opt)
12. Slash tops with a razor blade.
13. Slide loaf on the parchment paper into preheated oven onto baking stone
and bake 30 minutes. Pour 1 or 2 cups of water into a pan on the bottom of
oven to create steam.
Dough can be made in two batches and then combined for kneading and
shaping.
Each recipe will make 2 baguettes or 2 round loaves or 12 rolls.
Per serving: 1871 Calories (kcal); 32g Total Fat; (15% calories from fat);
50g Protein; 339g Carbohydrate; 0mg Cholesterol; 4821mg Sodium Food
Exchanges: 22 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5
1/2 Fat; 0 Other Carbohydrates
Yields
1 servings
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