The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Plain Old French Style Country Bread

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OldWoodenSpoon's picture
OldWoodenSpoon

Plain Old French Style Country Bread

I just pulled this out of the oven tonight.  This is a loaf of "ordinary" french bread using the King Arthur Flour recipe for French Style Country Bread.  I was trying for a loaf of "sweet french bread" for my wife to use about half of in an egg casserole for a family brunch this weekend.  We get to eat the other half. :^)



and



This was baked in a La Cloche baker, only partially pre-heated, and then left covered for 20 minutes with the oven at 475F, then uncovered for about 15 more minutes at 450F.  I gave it a couple more minutes just to color up more because it was even more pale than it finished.  And the best part for me...  This loaf sang to me for nearly 10 minutes!  This is my first experience with this, and what music it was.  Way exciting.  I'll never get to sleep tonight now.


OldWoodenSpoon

smithbr11's picture
smithbr11

That is a great sound.  The bread looks great; it really rose evenly along your cuts.  


I always find it difficult to go to sleep when I bake at night.  Usually I'll take the bread out, admire it for a minute, remind myself that I can't eat it for at least 45 minutes, and get into bed.  45 minutes later, after thinking about how the good the bread looks, and how I wouldn't be doing it justice if I didn't try it at its freshest state,  I'm out of bed and in the kitchen with the bread knife. This is why I bake in the morning now.  I'm waiting to take a batch of bagels out of the oven so I can get in the shower and get ready for work.


Enjoy the bread,


Brendan 

OldWoodenSpoon's picture
OldWoodenSpoon

Thanks Brendan!  I did finally get to sleep, but it was hard not to sneak back to the kitchen!  Only the fact that this was made for a special occasion kept me away.


OldWoodenSpoon

SylviaH's picture
SylviaH

Lovely boule, OWSpoon!  How about a crumb shot?


Sylvia

OldWoodenSpoon's picture
OldWoodenSpoon

to make up the brunch casserole I'll take a crumb shot and post it.  I'm leaving it uncut to help it stay fresh till then.  And thank you!


OldWoodenSpoon

dmsnyder's picture
dmsnyder

From the profile, it looks like it wanted to break out of la cloche! 


David

OldWoodenSpoon's picture
OldWoodenSpoon

a tiny bit for a few minutes!  I wondered what was going to happen, and then gravity prevailed.  La Cloche left it's imprint though, as you could tell.  Thanks David!


OldWoodenSpoon

dwcoleman's picture
dwcoleman

Beautiful loaf, so much that I had to make my own.  I only used a 2 hour poolish, but the loaf looks great, sang, and it tastes great too!


I used an inverted pyrex bowl on my stone insert, cooking at 475 for 10 minutes, and another 15-20 at 425.


 


country loaf

OldWoodenSpoon's picture
OldWoodenSpoon

I think the singing is the most exciting thing I've run into so far in baking.  That and the bread itself.


OldWoodenSpoon

AnnaInMD's picture
AnnaInMD

wonderful !

arlo's picture
arlo

Both loaves look like something I'd want on the table for all meals of the day! Wonderful work!