French Style Baking

French Style Baking

The French are renowned for their artisan breads. By using the four basic ingredients of water, flour, yeast, and salt, the French have mastered the art of creating complex breads that vary widely, despite the fact that each loaf contains the same ingredients. French law dictates that for “French” style breads, only the four above-mentioned ingredients may be used, along with ascorbic acid and rye flour. By manipulating rising times, kneading techniques, and with the use of specialty brick ovens, the French breads are as varied and unique as the regions in France.

[edit] Basic Ingredients

[edit] Flour

The most common flour used in baking is wheat-based, which contains proteins that, when agitated in the presence of water, form gluten. Gluten is a stretchy protein structure that holds in the bubbles made by leaveners (such as yeast or baking powder). Flours are graded by the amount of protein — in the United States, the standard bread flour contains 11-13% protein. All-purpose flour has a protein content of 8-10%, and pastry flour, used primarily for baking, is a softer flour with a protein content less than 8%. In Europe, the flour generally contains a lower protein content than that found in American bread flour, which necessitates longer mixing times and additions to the flour, such as ascorbic acid (a form of vitamin C, which gives the dough tenacity for better rising).

[edit] Water

Many bakers prefer to use filtered water. Tap water that contains any traces of chlorine should not be used because the chlorine can kill the yeast.

[edit] Yeast

Two basic kinds of yeast are used in bread making: commercial yeast and natural yeast, which is the kind of yeast contained in sourdoughs. The two most common types of commercial yeast are compressed, also called cake yeast, and active dry yeast. Active dry yeast must first be “proofed” to activate it prior to adding it to the flour and water. Yeast is soaked in a small amount of water between 90-110F or 32-43C for approximately ten minutes. Sugar can be added to help the yeast “feed” and proof faster.

Natural yeast is trickier to work with, and it must be kept in controlled environments. By combining flour and water and allowing it to sit, the mixture will pick up natural yeasts in the air that will ferment to create more yeast. With repeated stirring and additions of flour and water, the mixture will become a sourdough. The sourness of the dough comes from a bacterial culture that lives alongside the natural yeast, typically a lactobacilli strain, most famously "Lactobacillus sanfranciscensis", as in the famous San Francisco sourdough.

[edit] Salt

Salt serves a more important function than just providing flavor; it also controls the fermentation of the yeast. Too much salt and the yeast action will be retarded; too little salt, and the dough will not entrap enough carbonic gases to form a strong texture. Certain breads, such as Italian ciabattas, do not traditionally contain salt, but the majority of breads do.

[edit] Recipes

Below are a few delicious bread recipes to get you started in the bread-making process. Enjoy!

[edit] Cheddar-Broccoli Bread Roll

Makes 12 servings.
Ingredients

• 1 ten-ounce package frozen, chopped broccoli
• ¾ cup each all-purpose flour and whole wheat flour
• 1 tablespoon baking powder
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• 3 tablespoons margarine
• ½ cup plus 2 tablespoons skim milk
• 3 ounces shredded lowfat cheddar cheese (3/4 cup)
  

Directions

1. Cook broccoli according to package directions. Drain.
2. Preheat oven to 375 degrees. Have an ungreased baking sheet ready.
3. In a large bowl, combine both flours, baking powder, garlic powder, and salt. Mix well.
4. Add margarine. Mix with a fork or pastry blender until mixture resembles coarse crumbs.
5. Add milk. Stir until all ingredient are moistened.
6. Place dough on a floured surface and knead a few times until dough holds together in a ball. Add a small amount of flour if dough is sticky.
7. Roll dough, or press with your hands, into an 8 x 14 inch rectangle.
8. Sprinkle cheese evenly over dough, staying 1 inch away from edges.
9. Spread broccoli evenly over cheese.
10. Starting with one long side, tightly roll up dough like a jelly roll. Pinch the ends and seam together. Place on an ungreased baking sheet.
11. Bake 20 to 25 minutes, until bottom of bread is nicely browned. Remove to a rack to cool for 5 minutes, then slice and serve warm.

[edit] Herb Biscuits

Makes 8 Servings
Ingredients

• ¾ cup all purpose flour
• ¾ cup whole wheat flour
• 1 tablespoon baking powder
• ¼ teaspoon salt
• ½ teaspoon dried marjoram
• ½ teaspoon dill weed
• ¼ teaspoon dried thyme
• 1/8 teaspoon garlic powder
• 3 tablespoons margarine
• ½ cup plus 2 tablespoons skim milk
  

Directions

1. Preheat oven to 450 degrees. Have an ungreased baking sheet ready.
2. In a large bowl, combine both flours, baking powder, salt, and spices. Mix well.
3. Add margarine, mix with a fork or pastry blender until mixture resembles coarse crumbs.
4. Add milk. Stir until dry ingredients are moistened.
5. Place dough on a floured surface and knead a few times until dough holds together in a ball. Add a small amount of flour if dough is sticky.
6. Roll dough, or press with your hands, to ½ inch thickness. Using a 3-inch biscuit cutter or a glass, cut 8 biscuits. (Scraps can be put together and rolled again.)
7. Place biscuits on baking sheet. Bake 10 minutes, or until lightly browned.
8. Remove to a wire rack. Serve hot.

[edit] Sourdough Starter

Preparation time: 10 minutes
Stand time: 5 to 10 days
Ingredients

• 1 package active dry yeast
• 2 ½ cups warm water (105 to 115 degrees Farenheit)
• 2 cups all purpose flour
• 1 tablespoon sugar or honey
  

Directions

1. Dissolve yeast in ½ cup of the warm water.
2. Stir in the remaining warm water, flour and sugar or honey. Beat till smooth.
3. Cover with 100% cotton cheesecloth. Let stand at room temperature (75 to 85 degrees Fahrenheit) for 5 to 10 days or until mixture has a fermented aroma and vigorous bubbling stops, stirring 2 or 3 times a day. (Fermentation time depends on room temperature; a warmer room will hasten the fermentation process.)
4. To store, transfer sourdough starter to a 1-quart covered plastic container and refrigerate.
5. To use, stir starter. Measure desired amount of cold starter. Bring to room temperature.
6. Replenish starter after each use by stirring ¾ cup all-purpose flour, ¾ cup water, and 1 teaspoon sugar or honey into remaining starter.
7. Cover with cheesecloth; let stand at room temperature 1 day or till bubbly.
8. Cover with lid; chill for later use.
9. If starter isn't used within 10 days, stir in 1 teaspoon sugar or honey. Continue to add an additional 1 teaspoon sugar or honey every 10 days unless the starter is replenished.

[edit] Sourdough Bread

Preparation time: 1 hour
Rise time: 1 ¼ hours
Bake time: 30 minutes
Ingredients

• 1 cup sourdough starter
• 5 ½ to 6 cups all purpose flour
• 1 package active dry yeast
• 3 tablespoons sugar
• 3 tablespoons butter or margarine
• ½ teaspoon baking soda
  

Directions

1. Measure out sourdough starter and let stand at room temperature for 30 minutes.
2. Combine 2 ½ cups of the flour and yeast; set aside.
3. Heat and stir 1 ½ cups water, sugar, butter, and 1 tablespoon salt just till warm (120 to 130 degrees Fahrenheit) and butter almost melts.
4. Add water mixture to dry mixture.
5. Add sourdough starter.
6. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl.
7. Beat on high speed for 3 minutes.
8. Combine 2 ½ cups of the remaining flour and the baking soda. Add to yeast mixture. Stir until combined.
9. Stir in as much remaining flour as you can.
10. Turn dough onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough (6 to 8 minutes total).
11. Shape dough into a ball. Place dough in a greased bowl till double in size (45 to 60 minutes).
12. Punch dough down. Turn onto a floured surface. Divide in half. Cover; let rest 10 minutes.
13. Lightly grease a baking sheet.
14. Shape by gently pulling each portion into a ball, tucking edges beneath. Place on prepared baking sheet. Flatten each slightly to 6 inches in diameter.
15. Using a sharp knife, make crisscross slashes across tops of loaves. Cover and let rise in a warm place till nearly double in size (about 30 minutes).
16. Bake in a 375 degree Fahrenheit oven 30 to 35 minutes or till bread sounds hollow when you tap the top (if necessary, cover loosely with foil the last 10 minutes of baking to prevent overbrowning).
17. Immediately remove bread from baking sheet. Cool on wire racks. Makes 2 loaves (24 to 36 servings).

[edit] Nutrition Facts Per Serving

[edit] Cheddar-Broccoli Bread Roll

• 114 Calories
• 5 g protein
• 4 g fat
• 14 g carbohydrates
• 248 mg sodium
• 5 mg cholesterol

[edit] Herb Biscuits

• 127 calories
• 3 g protein
• 5 g fat
• 18 g carbohydrates
• 288 mg sodium
• 0 mg cholesterol

[edit] Sourdough Bread

• 131 calories
• 2 g total fat (1 g sat. fat)
• 4 mg cholesterol
• 133 mg sodium
• 25 g carbohydrates
• 1 g fiber
• 3 g protein