Maintaining the Status Quo

Ian spent the day driving to and from Toronto to pick up a Honda Odyssey van. Unfortunately, the roads were terrible and he ended up spending close to 13 hours on route. He is now home safe and sound and we are a two vehicle family for the first time in a decade - a life of luxury, for sure.

My job today was not to go into labour. Not only is the baby not yet head down but with Ian away, it was not the ideal day to have this baby. Thankfully, I was successful in maintaining the status quo, though it meant that today's activities were very low key. Liam, Seamus and I did laundry, changed beds, fed and watered the animals, and made bread.

We tried out a new french-style country bread recipe. I got to test the new banneton proofing baskets, lame and shower caps that I received from Santa.

It was a slow and steady kind of day, though sometimes that is exactly what you are going for.

Recipe

STARTER
1 cup cool to lukewarm water (90°F to 100°F)
1/2 teaspoon active dry or instant yeast
1 1/2 cups unbleached flour

DOUGH
all of the starter (above)
1 cup lukewarm water (100°F to 115°F)
3/4 teaspoon active dry or 1/2 teaspoon instant yeast
1 tablespoon sugar
3 3/4 to 4 cups unbleached flour
1 1/2 to 2 1/4 teaspoons salt, to taste

INSTRUCTIONS
To make the starter: 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 flavour, let the starter rest longer; overnight (up to 16 hours) is best.

To make the dough: Stir down the starter with a spoon and add the water, yeast, sugar, 3 1/4 cups (13 3/4 ounces) 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's 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.

Knead the dough, adding up to an additional 3/4 cup (3 ounces) flour (as necessary to make a soft dough), 10 to 12 minutes or 5 minutes in a Kitchen Aid mixer on speed 3.

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'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'll warm up and rise at the same time.

Deflate the dough gently, but don't knock out all the air; this will create those "holes" 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.

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.

Cover the bread gently with lightly greased plastic wrap, and let it rise until it's puffy and about 40% to 50% larger, anywhere from 45 to 90 minutes.

Preheat your oven to 475°F.

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°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's a rich golden brown, and its interior temperature registers at least 190°F on a digital thermometer. The smaller loaves will bake more quickly, so keep your eye on them.

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.

Citation

King Arthur Flour Company, Inc. (2019). https://www.kingarthurflour.com/recipes/french-style-country-bread-recipe