French Bread

1. 01 Introduction: Thank you for taking this class. This class, I will teach you how to make this French, who doesn't love freshly baked bread. First, I will teach you how to make the dough. Next, I will teach you how to prepare the dove for the first tries, and then we will let it rise. After the first dries. We will punch the toe down and then I will teach you how to form the loaves of bread and prepare them for the second rides. Finally, after they have risen again, I will show you how to bake. A self-taught Baker and cake decorator. Many years ago, I decided I wanted to open up my own home. And so I took some classes, watch some videos, read some books. And of course did a lot of practice until I felt like my cake decorations skills. We're at the level that I could make professional-looking cakes to sell to others, especially with these skills at that level, at my baking skills, I opened up my own homepage and I had this business for several years. Part of this business was going to farmers markets and especially brands like these are excellent for selling at farmers markets. As I said, I had this business for several years until my husband got a job offer across the country in New York City. We felt like this was a good move for us. And so I closed down my bakery and we moved across the country to New York City. Now here in New York City, I do not want to go through the steps to open up another bakery. I still love baking. And as a retired teacher, I love to teach you. So I have decided to share my skills with you on Skillshare. This class is aimed at the baker. They would like to learn how to make a delicious homemade punch brand. I am excited to teach you the skills in this class. Let's move on to lesson number one. Make the dough. 2. 02 Making The Dough: We're ready to start making the dough for French bread. Let me show you how we do. I have here two cups of warm water. To that. I'm going to add my sugar, which becomes food for the yeast. I'm going to add one tablespoon of yeast. I'm just going to sprinkle it on top. And then I'm going to start to make sure it gets in there. Now, we're going to let this sit for 5 min. Once this is set for 5 min, we'll be ready to continue with our dough. It has been five-minutes, and as you can see, our yeast has grown and expanded and it's ready now to go in. As we make our dough. Let's move on to the making of the dough. In my stand mixer, I have the paddle attachment. It's not attachment. Yeah. And I'm going to stick in there roughly two cups of flour. And it doesn't have to be exact. I've already measured out the five cups in this bowl. For this, I basically need about two cups. My vital wheat gluten, and myself. I want to cover on it because it could splash up. And I'm just going to turn once that is mixed, take that off and I'm going to add my knees. And I want this to mix. Got some flour that doesn't want to come down. I just grabbed some script that down. When I turn it back on, it will also get mixed. Using the further down. You didn't get really down in there. And then turn that off. Now, I'm going to take this out. And I go into pit my needing attachment. Hello, I'm gonna start some fairly slowly for a minute. Brush. It looks very, very much. I am going to scrape this part, this side down. Since it is wise to add some more flour. The thing about bread is you wanna make sure you get enough flour with that, it's the right consistency. You can see the dog. 3. 03 First Rise: And then this bowl spread down, the dough doesn't stick to it. Now as you look at that, you can see we have a nice tool. I'm going to take my peter out. Scrape that fits. Okay. My doe out which is still a bit sticky but that's okay. At least for the nice still. Sticking in my bowl. Stick some olive oil, my hand, and spread that on the dough. Want the dough completely covered with olive oil. I'm now going to take my towel. And I wanted to tell that's not fibrous, so not a terry cloth that tile type, flower set type. And I'm going to cover this. And this is going to just say Andres, for an hour-and-a-half or so. We'll be back once this has raised and we'll show you how to form in our next lesson. 4. 04 Forming The Loaves And Second Rise: Do has been rising for a little over an hour and a half. So as I uncover it, you'll see that it's raised quite a bit. I'm just going to punch it down or deflate it. And I'm going to bring my over here. I want to put a little bit of flour on here so that I know the breadth does not stick. And then I'm going to stick my dough on here. And I wanted to five my toe in half like that. Now if I were going to be making the normal two lobes, the normal size, I would now work with one of them. Pick the other one in the boat. But since in this just my husband and I, I don't wanna low-fat big. So I'm gonna take this and I'm going to actually divide it into much smaller lobes. So the loaf is going to be one-third the size. And I want to look and make sure that's about right. And I'm going to work for just one-third and time. So I picked this on here. That's been flowered. I'm going to roll it out. A little bit of flour on my hair. Just going to roll this out. Once I wrote this out so that it's about this law. This is probably about 8 ". I'm going to roll this and I'm going to take this and pinch it. And without pinched, I'm going to take my pan and I've already spread it down on the pen. And I'm probably going to be able to fit three on this pan and then on the other pan. So I'm gonna go ahead and do the same thing with this one. Down. Again, it's be about 8 " long. Once I get it about the length I want it, I'm going to roll it up. Squeeze that bottom. You'll notice I'm just squeezing it so you don't see it. And then I can shape it a little bit more here. I'm gonna do the same with the last that have them rolling it, making it longer. And then roll this up. And I'm just pinching that. She hit it to close. That looks nice on that. Sorry. My pen over here. I've got my three lobes in my pen. I'm going to take the sharp knife. I'm going to do deep cuts in the steepest three slits. And now I'm going to set this aside while I do the other one, and then we'll be back. I have my two paths with the six loss, which is gonna be the right size for me and my husband. Now I just want to cover this again like they were before. And we're going to let these rise. Intelligent Dublin bulk was about an hour. 5. 05 Baking And Cooling: My lobes have been rising for about an hour. So we're ready to turn the oven on to preheat it. I'm preheated oven to 400 degrees. While it's preheating, I want to put the bread on top so that it gets just a little bit of heat to help it rise at last a little bit. Here's my loss of bread. Just going to stick them on top of this stone. And of course, I want to still cover them so they can rise that last opened. While the ovens appreciate it. We'll be back when the oven is preheated to put them in. The oven preheated. So we're going to uncover this and inside my oven because I need to put both hands and you'll notice I have this not in the middle but raised up a little bit from the bottom and then just enough space in between. So I'm going to stick my reading. Because these are smaller loss. I had to set the timer, Jeff for that 17 min because I don't want to overtake it. We will be back in that seventh 2 min when the timer goes off. My bread at the 17 min was not brown at all. So I gave it another 5 min. And after that five-minutes, it still was not brown. So I gave it another five-minute. It's about ready to be, but hopefully we're going to get some color in. It. Will also will be knocking on the top to see if it's sounds hollow. So Let's go ahead and look at the bread and see if it's ready. And I pull it now, you can see it's starting to get some color. On top. It does sound a little bit hollow. I'm going to go ahead and I'm going to take it. We're now going to let this cool. Just resting in the pants and talents, room temperature and then it's ready to serve. 6. 06 Final Thoughts: Thank you for taking this. We had fun making art for this bread is perfect for baking girl. In my case, I'm going to be using this spread to put in, my friends, tend to have some to serve as the side, as we first learned how to make the dough. We then prepare the dough for the first dries and we let it rise. After it had risen to dump limbo. We punched it down and then we formed our loaves of bread. I formed many lives. If you wanted to do the normal size love, you would do the same thing that I do, but just with two sections. Instead of dividing each the house. After we formed the lobes, I covered them again, tau, let it rise until again. I then put the bread in the oven and get paid until it was golden brown like this. Had that hollow. So I took it out of the oven and I let it cool. And now I have this delicious love. Six of them in a French bread. I hope your bread turned out the way you want. Your project for this class is to spread. The risk for this bread is in the project section. When you're done making the bread, please take a picture of your brand posted in our projects and tell us how it went. I look forward to see your great work. From my kitchen to your kitchen.