Fresh Bakery French Bread

Updated at: Thu, 17 Aug 2023 09:51:01 GMT

Step 1

For the biga (/ starter): Mix first 3 ingredients in a container. Once mixed put on lid of container and let sit for half an hour. ( Remaining Biga can be stored in fridge for up to a week)

Step 2

In a large mixing bowl, add warm water, biga, yeast, sugar, and 3 cups flour in that order. Mix with spoon.

Step 3

Once the dough is mixed add the remaining four cups of flour and salt. kneading it in. Knead well until dough forms a ball. The texture of the dough should be as firm as an un-flexed tummy. Not too firm or too mush - if either is the case, add a bit more water or a bit more flour to attain the right consistency.

Step 4

Glaze the dough with a tiny bit of oil to prevent it from sticking to the sides of the bowl while rising.

Step 5

Cover bowl and let it sit for about an hour, until dough doubles in size.

Step 6

Meanwhile, prepare the cornstarch glaze: mix cornstarch and water together until there are no clumps and it just turns into a cloudy- water. Place in a sauce pan a let summer on low heat, stirring occasionally, for about 5 minutes, until if forms into a transperant jelly. Remove from heat and let cool.

Step 7

Once dough has risen tear off 1/3 of dough and place on a lightly floured cutting board. Spread out into a rectangle shape, about 1/4 of an inch thick. In the center strip of the rectangle and a strip of ingredients. Fold remaining sides over center and seal crease with small pinches.

Step 8

Turn baguette over so that the crease is on the bottom and in the center. Cut 5 diagonal slashes down the top of baguette. Glaze lightly with cornstarch gel.

Step 9

Place baguette on baking sheet lightly dusted with flour (preferably corn flour). Bake for baguettes for around 45 minutes until golden on top.

Step 10

Enjoy!

Step 11

Bonus Greek Olive or Sun-Dried Tomato Tapenade recipe: 1 cup pitted Greek Kalamata olives or sun-dried tomato halves (not packed in oil). Salt (Sun-Dried Tomato Tapenade only). 2 tbsp. olive oil. 2 tbsp. lemon juice. 1 tbsp minced garlic. 1 1/2 tsp. brandy.

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