The Best Almost French Bread Ever

Honey French Bread

1 cup water
2 tablespoons Olive Oil

2 cups bread flour
1 teaspoon salt (keep away from yeast)
1/2 cup whole wheat flour
1/3 cup dry milk powder 1 TBSP Vital Gluten per each cup of whole wheat flour used 1 tsp of Ground Ginger to aid in preserving baked loaves

2 tablespoons liquid honey

2 1/2 Tsps active dry yeast

Combine all dry ingredients, except yeast.
Combine Water and Oil in Bread Maker, Mix Master, or Bowl.
Add Dry Ingredients to Water mixture.
Prepare Bread Maker or Mix Master – choose French Bread Setting, if using a bread maker.
Add Honey.
Add Yeast.
Start mixing.

At the end of the first knead (or after mixing/kneading for 30 minutes), place dough in a lightly oiled glass bowl and let rise for 2 hours, covered with plastic wrap.

Knead for an additional 1 minute, ensuring all air bubbles are out of the dough.

Replace dough in bowl, covered with plastic wrap and let rise for 2 hours. Dough should again double or triple in volume.

Remove dough and knead for an additional minute. Shape into 1 or 2 loafs on Pizza Stone or brick tile. Cover and let rise for 90 minutes.

Preheat the Oven to Convection Bake 350 and place a pan of water on the lowest rack. At temperature, when you open the oven, you should be able to see the steam!

Once the loaf has tripled in size, use a sharp knife to make a .5 cm slice (X3) across the top of the loaf and then use a pastry brush or spritzer to cover top of loaf with cold water (a few brushes or sprays). Open the oven quickly and put the loaf in the oven.
At the 3, 6, and 9 minute mark, brush the loaf with ice water and ensure the pan on the bottom rack is still emitting steam.

Remove the bread at the 18 minute mark. It should be a nice golden brown all the way around. Remove from the pizza stone and let cool on a wire rack for at least 40 minutes. The longer you wait (up to 2 hours), the better!

Bon Appetit!

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One Response to The Best Almost French Bread Ever

  1. Timothy P says:

    It’s gooooood! A super nice, chewy crust that’s not too thick. Good job, Ker!

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