Easy French Bread (Extra Large) Recipe - Food.com (2024)

FAQs

How do you make bread double in size? ›

The secret of successful rising

Most recipes call for the bread to double in size – this can take one to three hours, depending on the temperature, moisture in the dough, the development of the gluten, and the ingredients used. Generally speaking, a warm, humid environment is best for rising bread.

Baguette: The French baguette is among the most popular types of bread in French cuisine, known for its crackly, crispy crust and pillowy chew. The 26-inch long thin loaf first came into vogue in the late 1800s, and was officially defined by price, weight, and length by 1920.

Simply put, you have to control the temperature of the bread. Allowing ample time for your bread dough to rise and the yeast to form will create the holes in the bread that give it a lighter texture. Letting your dough get puffy and grow before it goes into the oven is critical.

The bread measured 35 feet and 2 inches before being cut into portions. Evidence from the record attempt is being submitted to Guinness World Records. The current record of 32 feet is held by the Grandma Moses Bakery in Sydney, Australia.

Larger loaves need more baking to avoid a gummy result in the center, and that means longer baking times at the listed temperature. Three pound loaves need about an hour.

If your kitchen and/or counter where you knead the dough is cool, the dough will cool down also (even if you used warm water to make it). If your dough is kept at around 80°F, it should take between 1 and 1½ hours to rise double in volume.

1. Baguette: The French baguette is among the most popular types of bread in French cuisine, known for its crackly, crispy crust and pillowy chew. The 26-inch long thin loaf first came into vogue in the late 1800s, and was officially defined by price, weight, and length by 1920.

What is a large Baguette? It's called a ficelle, which is French for string. A baguette is a long thin loaf of French bread commonly made from the basic lean dough (the dough, though not the shape, is defined by French law). It is distinguishable by its length and crisp crust.

Look like a local and eat the end of the baguette on the way home from the bakery, it's called le quignon, the heel.

Scoring is a way of controlling where these ruptures occur, so that the gas can escape without destroying the bread. Not only does scoring help produce good bread, it also allows you to give a unique and decorative touch to each loaf.

Does adding more yeast make bread fluffier? ›

It shouldn't make any difference to the softness of the bread. If you put small amounts of yeast in a dough it will need longer fermentation time. Traditional Italian Pane De Casa bread only has 0.2% fresh yeast but it take 12 hours for fermentation.

The Trick For Better Bread Slicing

To prevent squishing a fluffy, fresh loaf of bread, flip the loaf upside down before you cut into it.

Little did I know that baguettes are considered the most difficult bread to bake, and “the art of artisan breads.” For the first six months, I baked three baguettes every day, generally wondering why anyone would go to all of the trouble.

According to Migoya, sourdough bread remains perfectly fine even six days after coming out of the oven. Fat also keeps bread from staling too quickly—the fattier the bread, the slower its decay. Breads like focaccia, brioche, or panettone, made with large amounts of oil and butter, tend to have a longer shelf life.

Yeast is an organism, and needs a proper environment if it is going to be able to grow (it gives off gas as it grows, which is what makes the dough rise … and when you bake the dough, the yeasts are killed by the heat of the oven, but the air bubbles remain).

Was the dough kneaded properly? Dough may not have been kneaded enough. Kneading 'exercises' the gluten in the bread and gives it the elasticity to hold in the air bubbles produced by the yeast. It is these air bubbles that cause the dough to expand and rise.

But almost as good as a proofing box is taking a Mason jar filled halfway up with water, microwaving it for two minutes, then putting your bowl of dough into the microwave with the jar to rise. The other thing you can do is place your lidded container or bowl of dough into a second, larger bowl of warm water.

Increasing the temperature and moisture can help activate the yeast in the dough so it rises. You can also try adding more yeast. Open a new packet of yeast and mix 1 teaspoon (3 g) of it with 1 cup (240 mL) of warm water and 1 tablespoon (13 g) of sugar. Let the yeast mixture proof for 10 minutes.