Pain De Provence Herb French Bread Recipes

PAIN DE PROVENCE (HERB FRENCH BREAD)

Steps:

• The night before baking, make the poolish by mixing together 1 cup of flour, 1 cup of water, and 1/2 teaspoon of yeast to make a batter.
• Cover the container with plastic wrap and set aside for 8 to 16 hours.
• Next Day:.
• In large bowl combine the remaining flour with the remaining yeast, salt, and herbs.
• Add the poolish, the liqueur, and 1/4 cup of the additional water.
• Mix the ingredients, and, if necessary, add more water or flour until the proper consistency is reached (tacky but not so sticky that the dough sticks to your hands).
• Knead by hand for 10 to 15 minutes or in a mixer for 5 to 10 minutes.
• Place the dough in a well-greased bowl and cover the bowl with plastic wrap.
• Set aside to rise until doubled in size, approximately 90 minutes. Remove it from the bowl and gently degas it, then return it to the bowl, cover it, and allow it to double in size again.
• Remove the dough from the bowl and shape it into a ball or long loaf.
• Cover the loaf with a damp towel and allow it to rise again until doubled in size, which takes between 60 and 90 more minutes.
• While the loaf is in its final rise, preheat the oven and baking stone, if you are using one, to 450.
• I also preheat a broiler pan, or cast iron skillet, into which to pour a cup of hot water just after placing the loaf in the oven. This creates steam in the oven which increases the crunchiness of the crust.
• Just prior to placing the loaf in the oven, score the top of it with a sharp knife or razor blade.
• Place the loaf in the oven and bake for 20 minutes at 450, then rotate it 180 degrees and reduce the oven temperature to 375 and baked it another 25 minutes.
• The internal temperature of the loaf should be approximately 200 degrees when you remove it from the oven.

PAIN DE CAMPAGNE - COUNTRY FRENCH BREAD

Steps:

• To make the sponge, whisk the 1/2 teaspoon yeast in 1/2 cup warm water. Stir in the whole wheat flour until the mixture resembles a thick batter. Beat for about 100 strokes to form longs strands of gluten. Cover the bowl with a damp cloth and let sit at room temperature for 2 to 8 hours (longer is better for flavor development). You can also let the poolish ripen in the refrigerator for 12 to 15 hours, bringing it back to room temperature before proceeding with the recipe.
• When the poolish is ready, it will be bubbly and loose, with a yeasty, sour aroma. Scrape the poolish into a bowl and stir in the 2 1/2 cups water and the remaining 1/2 teaspoon yeast. Stir well to combine. Add the bread flour 1 cup at a time, mixing well after each addition, until the dough becomes too difficult to stir.
• Transfer the dough to a floured work surface and knead for 10 to 12 minutes, adding more flour only when the dough becomes too sticky to handle. Sprinkle the salt over the dough and knead it for an additional 5 to 7 minutes. The dough should have a smooth surface and spring back to the touch. Shape the dough into a round and cover with a damp cloth for 5 to 10 minutes.
• Place the dough in an oiled bowl, turning to coat the surface of the dough with oil. Cover the dough with a damp cloth and let it rise at room temperature until doubled in size, about 2 to 3 hours.
• Deflate the dough and cut it into two pieces. Shape the dough into two rounds, cover them with plastic or a damp cloth, and allow the dough to rest for 30 minutes at room temperature.
• Shape the dough into baguettes. Place a heavily floured cloth on a baking sheet, arranging a fold down the center to separate the loaves. Place the loaves, seam-side up, on the floured cloth. Dust the tops of the loaves with flour, cover with a damp towel, and let rise until doubled in bulk again, about two hours.
• Preheat an oven to 375 degrees F (190 degrees C).
• Sprinkle a baking sheet with cornmeal. Gently transfer the risen loaves to the baking sheet, placing them seam-side down on the cornmeal. Make several diagonal slashes in the loaf with a serrated knife or razor blade.
• Immediately place the scored loaves in the preheated oven. Bake the bread until the loaves are golden brown, about 25 to 30 minutes. Cool the loaves on wire racks.

PLAIN FRENCH BREAD (_PAIN FRANçAIS_)

Steps:

• Stir the yeast in the warm water and let liquefy completely while measuring flour into mixing bowl. When yeast has liquefied, pour it into the flour along with the salt and the rest of the water.
• NOTE: We do not find the food processor satisfactory here, since the dough is so soft the machine clogs; however, you can use a heavy-duty mixer with dough hook, and finish it up by hand.
• _Stir and cut the liquids into the flour with a rubber spatula, pressing firmly to form a dough, and making sure that all bits of flour and unmassed pieces are gathered in._Turn the dough out onto kneading surface, scraping bowl clean. Dough will be soft and sticky. Let it rest for 2 to 3 minutes while you wash and dry the bowl.
• The flour will have absorbed the liquid during this short rest, and the dough will have a little more cohesion for the kneading that is about to begin. Use one hand only for kneading and keep the other clean to hold a pastry scraper, to dip out extra flour, to answer the telephone, and so forth. Your object in kneading is to render the dough perfectly smooth and to work it sufficiently so that all the gluten molecules are moistened and joined together into an interlocking web. You cannot see this happen, of course, but you can feel it because the dough will become elastic and will retract into shape when you push it out.
• Start kneading by lifting the near edge of the dough, using a pastry scraper or stiff wide spatula to help you if necessary, and flipping dough over onto itself. Scrape the dough off the surface and slap it down; lift edge and flip it over again, repeating the movement rapidly.
• In 2 to 3 minutes the dough should have enough body so that you can give it a quick forward push with the heel of your hand as you flip it over. Continue to knead rapidly and vigoursly in this way. If it remains too sticky, knead in a sprinkling of flour. (Whole kneading process will take 5 to 10 minutes, depending on how vigourous and expert you become.)
• Shortly after this point, the dough should have developed enough elasticity so that it draws back into shape when pushed, indicating the the gluten molecules haved united and are under tension like a thin web of rubber; the dough should also begin to clean itself off the kneading surface, although it will stick to your fingers if you hold a pinch for more than a minute or two. Let it rest for 3 to 4 minutes. Knead again for a minute: the surface should now look smooth; the dough will be less sticky but it will still remain soft. It is now ready for its first rise.
• You now have approximately 3 cups of dough that is to rise 3 1/2 times its original volume, or to about 10 1/2 cups. Fill the mixing bowl about 10 1/2 cups of tepid water and make a mark to indicate that the level on the outside of the bowl (note that the bowl should have fairly upright sides; if they are too outward slanting, the dough will have difficulty rising). Pour out the water, dry the bowl, and place the dough in it; slip bowl into a large plastic bag or cover with plastic, and top with a folded bath towel. Set on a wooden surface (marble or stone are too cold) or on a folded towel or pillow, and let rise free from drafts anyplace where the temperature is around 70 degrees; if the room is too hot, set bowl in water and keep renewing water to maintain it at around 70 degrees. Dough should take at least 3 hours to rise to 10 1/2 cups; if the temperature is lower, it will simply take longer. (*) DELAYED ACTION: See chart at end of recipe.
• When fully risen, the dough will be humped into a slight dome, showing that the yeast is still active; it will be light and spongy when pressed. There will be usually be some big bubbly blisters on the surface, and if you are using a glass bowl you will see bubbles through the glass.
• The dough is now ready to be deflated, which will release the yeast-engendered gases and redistribute the yeast cells so that the dough will rise again and continue the fermentation process.
• With a rubber spatula dislodge dough from inside of the bowl and turn out onto a lightly floured surface, scraping the bowl clean. If dough seems damp and sweaty, sprinkle with a tablespoon of flour.
• Lightly flour the palms of your hands and flatten the dough firmly but not too roughly into a circle, deflating any gas bubble by pinching them.
• Lift a corner of the near side and flip it down onto the far side. Do the same with the left side, then the right side. Finally lift the near side and tuck it just under the edge of the far side. The mass of dough will look like a rounded cushion.
• Slip the sides of your hands under the dough and return it to the bowl. Cover and let rise again, this time to not quite triple, but again until it is dome-shaped and light and spongy when touched. (*) DELAYED ACTION: See chart at end of recipe.
• Loosen dough all around inside of bowl and turn out onto a lightly floured surface. Because of its two long rises, the dough will have much more body. If it seems damp and sweaty, sprinkle lightly with flour.
• Making clean, sure cuts with a large knife or a scarper, divide dough into 3 equal pieces for long loaves, or whatever is specified for other shapes and sizes.
• After you have cut each piece, lift one end and flip it over onto the opposite end to fold and flip it over onto the opposite end to fold the dough in two; place dough at far side of kneading surface. Cover loosely with a sheet of plastic and let rest for 5 minutes before forming. This relaxes the gluten enough for shaping, but not long enough for the dough to begin rising again.
• While the dough is resting, prepare the rising surface: smooth the canvas or linen toweling on a large tray or baking sheet, and rub flour thoroughly into the entire surface of the cloth to prevent the dough from sticking.
• Because French bread stands free in the oven and it is not baked in a pan, it has to be formed in such a way that tension of the coagulated gluten cloak on the surface will hold the dough in shape. Following are illustrated directions for the familiar long loaf-the bâtards (baked size 16 by 3 inches); other shapes are described and illustrated at the end of the recipe. Baguettes are much too long for home ovens.
• After the 3 pieces of dough have rested 5 minutes, form one piece at a time, keeping the remaining one covered.
• Working rapidly, turn the dough upside down on a lightly floured kneading surface and pat it firmly but not too roughly into an 8-to 10-inch oval with the lightly floured palms of your hands. Deflate any gas bubbles in the dough by pinching them.
• Fold the dough in half lengthwise by bringing the far edge down over the near edge.
• Being sure that the working surface is always very lightly floured so the dough will not stick and tear, which would break the lightly coagulated gluten cloak that is being formed, seal the edges of the dough together, your hands extended, thumbs out at right angles and touching.
• Roll the dough a quarter turn forward so the seal is on top.
• Flatten the dough again into an oval with the palms of your hands.
• Press a trench along the central length of the oval with the side of one hand.
• Fold in half again lengthwise.
• This time seal the edges together with the heel of one hand, and roll the dough a quarter turn toward you so the seal is on the bottom.
• Now, by rolling the dough back and forth with the palms of your hands, you will lengthen it into a sausage shape. Start in the middle, placing your right palm on the dough, and your left palm on top of your right hand.
• Roll dough forward and backward rapidly, gradually sliding your hands toward the two ends as the dough lengthens.
• Deflate any gas blisters on the surface by pinching them. Repeat the rolling movement rapidly several times until the dough is 16 inches long, or whatever length will fit on your baking sheet. During the extention rolls, keep circumference of dough as even as possible and try to start each roll with sealed side of dough down, twisting the rope of dough to straighten the line of seal as necessary. If seal disappears, as it sometimes does with all-purpose flour, do not worry.
• Place the shaped piece of dough, sealed side up, at one side of the flour-rubbed canvas, leaving a free end of canvas 3 to 4 inches wide. (The top will crust slightly as the dough rises; it is turned over for baking so the soft, smooth underside will be uppermost.)
• Pinch a ridge 2 1/2 to 3 inches high in the canvas to make a trough, and a place for the next piece. Cover dough with plastic while you are forming the rest of the loaves.
• After all the pieces of dough are in place, brace the two sides of the canvas with long rolling pins, baking pans, or books, if the dough seems very soft and wants to spread out. Cover the dough loosely with a flour-rubbed dish towel or canvas, and a sheet of plastic. Proceed immediately to the final rising, next step.
• The covered dough is now to rise to almost triple in volume; look carefully at its pre-risen size so that you will be able to judge correctly. It will be light and swollen when risen, but will feel still a little springy when pressed.
• It is important that the final rise take place where it is dry; if your kitchen is damp, hot, and steamy, let the bread rise in another room or dough will stick to canvas and you will have difficulty getting it off and onto the baking sheet. It will turn into bread in the oven whatever happens, but you will have an easier time and a better loaf if you aim for ideal conditions.
• Preheat oven to 450 degrees 30 minutes before estimated baking time. (*) DELAYED ACTION: See chart at end of recipe.
• The 3 pieces of risen dough are now to be unmolded from the canvas and arranged upside down on the baking sheet. The reason for this reversal is that the present top of the dough has crusted over during its rise; the smooth, soft underside should be uppermost in the oven so that the dough can expand and allow the loaf its final puff of volume. For the unmolding you will need a non-sticking intermediate surface such as stiff piece of cardboard or plywood sprinkled with cornmeal or pulverized pasta.
• Remove rolling pins or braces. Place the long side of the board at one side of the dough; pull the edge of the canvas to flatten it; then raise and flip the dough softly upside down onto the board.
• Dough is now lying along one edge of the umolding board: rest this edge on the right side of a lightly buttered baking sheet. Gently dislodge dough onto baking sheet, keeping same side of dough uppermost: this is the soft smooth side, which was underneath while dough rose on canvas. If necessary, run sides of hands lightly down the length of the dough to straighten it. Unmold the next piece of dough the same way, placing it to the left of the first, leaving a 3-inch space. Unmold the final piece near the left side of the sheet.
• The top of each piece of dough is now to be slashed in several places. This opens the covering cloak of gluten and allows a bulge of dough underneath to swell up through the cuts during the first 10 minutes of baking, making decorative patterns in the crust. These are done with a blade that cuts almost horizontally into the dough to a depth of less than half an inch. Start the cut at the middle of the blade, drawing toward you in a swift, clean sweep. This is not quite as easy as it sounds, and you will probably make ragged cuts at first; never mind, you will improve with practice. Use an ordinary razor blade and slide one side of it into a cork for safety; or buy a barber's straight razor at a cutlery store.
• For a 16- to 18-inch loaf make 3 slashes. Note that those at the 2 ends go straight down the loaf but are slightly off center, while the middle slash is at a slight angle between the two. Make the first cut at the far end, then the middle cut, and finally the third. Remember that the blade should lie almost parallel to the surface of the dough.
• As soon as the dough has been slashed, moisten the surface either by painting with a soft brush dipped in cold water, or with a fine-spray atomizer, and slide baking sheet onto rack in upper third of preheated oven. Rapidly paint or spray dough with cold water after 3 minutes, again in 3 minutes, and a final time 3 minutes later. Moistening the dough at this point helps the crust to brown and allows the yeast action to continue in the dough a little longer. The bread should be done in about 25 minutes; the crust will be crisp, and the bread will make a hollow sound when thumped.
• If you want the crust to shine, paint lightly with a brush dipped in cold water as soon as you slide baking sheet out of the oven.
• Cool the bread on a rack or set it upright in a basket or large bowl so that air can circulate freely around each piece. Although bread is always exciting to eat fresh from the oven, it will have a much better taste when the inside is thoroughly cool and has composed itself.
• Because it contains no fat or preservatives of any kind, French bread is at its best when eaten the day it is baked. It will keep for a day or two longer, wrapped airtight and refrigerated, but it will keep best if you freeze it-let the loaves cool first, then wrap airtight. To thaw, unwrap and place on a baking sheet in a cold oven; heat the oven to 400 degrees. In about 20 minutes the crush will be hot and crisp, and the bread thawed. The French, of course, never heat French bread except possibly on Monday, the baker's holiday, when the bread is a day old.
• After each bread session, if you have used canvas, brush it thoroughly to remove all traces of flour and hang it out to dry before putting away. Otherwise the canvas could become moldy and run your next badge of dough.

FRENCH HERB BREAD

Steps:

• In a large bowl combine the yeast, sugar, 1 teaspoon of the salt and 1 1/2 cups of the flour.
• In a sauce pan combine the milk, water and 1/4 cup of the butter or margarine until 110 degrees F. Add milk mixture and vinegar to the flour mixture and blend at low speed of the mixer until moistened. Beat at medium speed for 3 minutes.
• Stir in 1 1/2 cups additional flour to form a sticky dough. Turn dough out onto a floured surface and knead adding 1/2 to 1 cup more of flour until dough is smooth and pliable. Place dough in a greased bowl and let rise in a warm place until doubled in volume.
• Punch down dough and roll into a rectangle shape about 16x8 inches.
• In a saucepan heat the onion, garlic, 1/2 teaspoon salt, parsley and 2 tablespoons butter or margarine until butter or margarine is melted. Spread over the dough rectangle and starting from the 16 inch side roll the dough up tightly like a jelly roll.
• Place the bread seam side down onto a greased cookie sheet and let rise until doubled in sized.
• Preheat oven to 400 degrees F).
• Bake bread until golden brown about 20 to 30 minutes. Brush hot bread with melted butter and sprinkle with chopped parsley.

HERBED FRENCH BREAD

Steps:

• Put 5 cups flour into the container of a food processor. Add yeast, salt, rosemary, parsley, basil and chives and start processing while gradually adding the water.
• Add remaining cup of flour, or enough to make nonsticky dough that comes loose from container sides.
• Turn dough out onto a lightly floured board and knead while shaping the dough into a nonsticky ball.
• Lightly flour inside of a mixing bowl and add the dough. Cover with clean cloth and place in a warm (not hot) draft-free place to rise.
• Let stand until double in bulk, about 30 to 40 minutes. (It is not essential to let dough rise a second time, but it is preferable.) Turn dough out onto a lightly floured surface and punch down. Knead briefly and return the dough to lightly floured bowl. Let stand until double in bulk, about 30 minutes.
• Meanwhile, preheat the oven to 400 degrees.
• Turn out dough onto lightly floured board and knead briefly. Divide dough in half and shape it into two loaves, each about 15 inches long. Place loaves side by side on baking sheet and cover with clean cloth. Let stand 15 minutes or until they rise slightly (but not double in bulk).
• Remove cloth and, using razor blade, cut three uniform diagonal, parallel gashes over the top of each loaf. Place in oven on bottom rack and, if crisper crust is desired, place two ice cubes on bottom of oven. This will create steam. Bake 45 minutes or until golden brown all over.

EASY HERBED FRENCH BREAD

Steps:

• Cut bread into 1-in. slices. In a small bowl, combine the butter, parsley and chives; spread over one side of each slice of bread. , Place buttered side up on an ungreased baking sheet. Broil 4 in. from the heat for 1-2 minutes or until golden brown.