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Granny White
Pane Ordinaire
Classic Yeasted French Bread
2
2
6
1
pkgs active dry yeast
1/2 cups water (110F)
cups flour
Tbsp salt
1
egg white whisked into 1/2 cup water
Proof yeast in warm water plus 1 tsp of the flour for 10 minutes
Pour into a bowl and add remaining water. Add flour a little
.
bit at a time, stiring after each addition, gently at first becoming
more vigerous. When most of flour is incorporated, sprinkle counter
with remaining flour. Turn out dough and knead in salt. Knead
until dough is moist and satiny (this will be a bit moister than
usual).
Let raise slowly until doubled in bulk −− about 1 hour. Punch down
and shape. Let rise a second time until doubled. Make cut(s) in
top of laof with a razor blade or very sharp knife. Bake in a 450F
oven 45−50 minutes for a 11/4 lb loaf or 15−20 for small baguette.
Spray a bit of water into oven when putting the bread in and again
in a few minutes. This will give a firm and crunchy crust. For
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