AuthorfoodiesinourthirtiesCategorySweets & TreatsDifficultyBeginnerFrench Round Bread! If you have always wanted to try and bake homemade bread, this is the recipe for you! Truly easy to follow and no-kneading necessary! Resting in the refrigerator allows the dough to be ready when you are. This recipe makes approximately 3 round loaves and the more you leave it in the fridge, the closer to sourdough the dough will get! Crusty on the outside, chewy and soft on the inside, enjoy!
Measure the flour and water very carefully. I like to use the flat end of a butter knife to sweep across the top of my measuring cup when measuring flour. Careful to no pack down the flour.
Combine all of the ingredients in a large mixing bowl- at least 6qt to allow the dough to rise. I like to use my mixing bowl from my electric mixer. Lukewarm water is around 105°F if you are using a thermometer. If not, water needs to be warm but not hot to the touch.
Mix and stir everything together to make a very sticky dough. I use my electric mixer with the paddle blade and mix for around a minute at medium speed.
To allow the dough to rise, cover with plastic wrap. Let the dough rise at room temperature for 2 hours. Then, transfer to the refrigerator for at least 2 hours, or for up to about 7 days. This recipe makes about 3 round loaves and by day 7, by last loaf turned out to have a slight sourdough flavor, delicious!
To make your first loaf, prepare a countertop with sprinkled flour. Pull out your dough from the refrigerator and sprinkle the top of the dough with flour. Grease your hands, and pull out bout 1/3 of the dough, about the size of a large softball. Place the 1/3 of the dough onto the floured countertop. Round into a ball if needed.
Place the 1/3 dough onto a piece of parchment paper. Sprinkle flour over the top. Drape the dough with greased plastic wrap. Allow the dough to warm up to room temperature during it's final rise. I usually set the timer for about 1 hour. During the last 20 minutes of the rise, pre-heat the oven to 450 degrees. Place a baking stone on the middle rack while the oven pre-heats.
When you're ready to bake, take a sharp knife and slash the dough 2 or 3 times, making a cut about 1/2" deep. Place the dough in the oven on the baking stone with the parchment paper still underneath. Close the oven and prepare a shallow metal or cast iron pan with 1 cup of hot water. Carefully place the pan on the lowest shelf and close the oven door quickly. Bake the dough for 25 to 35 minutes, until it's a deep, golden brown.
Cool the finished bread on a cooling rack. Store leftover bread in a plastic bag at room temperature.
Follow steps 5-8 to repeat for the remaining 2 loaves within 7 days. Enjoy!
Ingredients
Directions
Measure the flour and water very carefully. I like to use the flat end of a butter knife to sweep across the top of my measuring cup when measuring flour. Careful to no pack down the flour.
Combine all of the ingredients in a large mixing bowl- at least 6qt to allow the dough to rise. I like to use my mixing bowl from my electric mixer. Lukewarm water is around 105°F if you are using a thermometer. If not, water needs to be warm but not hot to the touch.
Mix and stir everything together to make a very sticky dough. I use my electric mixer with the paddle blade and mix for around a minute at medium speed.
To allow the dough to rise, cover with plastic wrap. Let the dough rise at room temperature for 2 hours. Then, transfer to the refrigerator for at least 2 hours, or for up to about 7 days. This recipe makes about 3 round loaves and by day 7, by last loaf turned out to have a slight sourdough flavor, delicious!
To make your first loaf, prepare a countertop with sprinkled flour. Pull out your dough from the refrigerator and sprinkle the top of the dough with flour. Grease your hands, and pull out bout 1/3 of the dough, about the size of a large softball. Place the 1/3 of the dough onto the floured countertop. Round into a ball if needed.
Place the 1/3 dough onto a piece of parchment paper. Sprinkle flour over the top. Drape the dough with greased plastic wrap. Allow the dough to warm up to room temperature during it's final rise. I usually set the timer for about 1 hour. During the last 20 minutes of the rise, pre-heat the oven to 450 degrees. Place a baking stone on the middle rack while the oven pre-heats.
When you're ready to bake, take a sharp knife and slash the dough 2 or 3 times, making a cut about 1/2" deep. Place the dough in the oven on the baking stone with the parchment paper still underneath. Close the oven and prepare a shallow metal or cast iron pan with 1 cup of hot water. Carefully place the pan on the lowest shelf and close the oven door quickly. Bake the dough for 25 to 35 minutes, until it's a deep, golden brown.
Cool the finished bread on a cooling rack. Store leftover bread in a plastic bag at room temperature.
Follow steps 5-8 to repeat for the remaining 2 loaves within 7 days. Enjoy!