Rustic French Bread à la Quand Margot

Bonjour food enthusiasts! I'm thrilled to introduce a versatile French bread recipe that you can make with or without a stand mixer. This rustic delight has a perfect crust and soft interior, ideal for any meal of the day. Let's dive into the art of baking, starting with the ingredients you'll need, as detailed by the talented Quand Margot pâtisse. This recipe is a tribute to the traditional simplicity and excellence of French bread-making.

Ingredients:

- 20 grams of fresh yeast or 10 grams of dry baker's yeast

- 500 grams of all-purpose flour (whole wheat or semi-whole wheat flour can also be used for different flavors and textures)

- 300 milliliters of water, lukewarm

- 10 grams of salt

- Optional: Various grains and seeds for added texture and taste, like sesame seeds, flax seeds, or oats

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Equipment: Stand mixer (optional), baking tray, parchment paper, a sharp knife or baker's lame, a mixing bowl, and a clean kitchen cloth or plastic wrap.

Cooking Tips: Handle the dough gently to maintain its airiness. Ensure your oven is thoroughly preheated for the best crust development.

Instructions:

Let’s begin:

1. Dissolve the fresh yeast in the lukewarm water and set aside for 5-10 minutes. If using dry yeast, follow the same process. (Note: If using fresh yeast instead of dry, remember to double the amount.)

2. In a stand mixer or a large mixing bowl, combine the flour and salt. Gradually add the yeast mixture and begin kneading (with the dough hook attachment at medium speed or by hand) for approximately 10 minutes.

3. Once the dough is smooth and elastic, shape it into a ball and place it back into the mixing bowl. Cover it with a kitchen cloth or plastic wrap and let the dough rise at room temperature for about 3 hours.

4. After the first rise, place the dough onto a floured work surface. Gently deflate the dough by pressing out the air, also known as "degassing." Shape the dough into a tight ball for a second time.

5. Place the dough ball on a baking tray lined with parchment paper. Lightly flour the dough and make a few shallow incisions on the top with a sharp knife or lame. Allow it to rest uncovered for 30 additional minutes.

6. Preheat your oven to 240°C (464°F) with a covered baking dish inside to preheat as well.

7. Carefully place the dough into the hot baking dish, cover, and bake for 20 minutes, then remove the lid and continue baking for an additional 10 minutes at 240°C (464°F), until golden and crusty.

8. Let the bread cool on a wire rack to ensure it gets crisp on all sides, enjoying the aroma of freshly baked bread filling your kitchen.

Serve this beautiful rustic loaf with your favorite cheeses, a spread of choice, or simply dipped in olive oil. Bon appétit!

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: ~3 hours and 15 minutes (includes rising time)

Servings: Yields 1 large loaf or 2 smaller loaves.

:This recipe is adapted from the wonderful creations of Quand Margot pâtisse. For more delightful recipes and baking inspiration, visit their YouTube channel at https://www.youtube.com/c/QuandMargotpâtisse

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Pain de Ménage – Traditional Quebec bread