I love my new bread cookbook, A Passion for Bread, by renowned baker Lionel Vatinet. He is a marvelous baker. I had the pleasure of eating his baked goods years ago, and have never forgotten the experience or walls of perfectly baked breads and pastries. I was delighted to learn he has a new cookbook and have thoroughly enjoyed reading through his background and recipes. I decided to try a great starter recipe, his mouth watering Country French Bread. I went with a boule shape, and was very pleased with the result. I made some slight changes, based on what I had on hand. I can’t wait to try many more of his masterful recipes. Please visit their website, to learn more about this treasure of a bakery.
Ingredients
- Recipe from A Passion for Bread, by Lionel Vatinet
- 3 1/2 cups or 16 oz. unbleached, unbromated white bread flour (I only had unbleached all purpose flour on hand and it worked fine, although bread flour is preferable)
- 1 1/2 tsp. salt
- 1 1/2 tsp. instant dry yeast (I only had active dry yeast on hand, and it worked well)
- 1 1/4 cups plus 2 Tbsp warm water (if mixing by hand, the temperature should be between 82 and 84 degrees Fahrenheit, and if mixing with an electric mixer, the temperature should be between 65 and 70 degrees Fahrenheit)
Instructions
- Place the flour in a mixing bowl, and then add the salt on one side and the yeast on the other (don't let the two touch).
- Using your hands, bring the dry ingredients together. Quickly, make a well in the middle.
- Add the water in a slow and steady stream. Using your hands and a flexible bench scraper, mix until the dough begins to come together. The dough will be extremely sticky, but don't add flour. I kneaded the dough by hand, and it took a little over 10 minutes. Once the dough is ready, lightly dust a large bowl with flour and add the dough (The dough should pass the window pane test and spring back when poked). Place a plastic wrap loosely over the dough, but make sure the bowl is large enough, where the dough will not make contact with the wrap. Let rise in a warm and draft free place for 1 hour or until it has doubled in size.
- Gently turn the dough out onto your work surface. Lightly dust with flour if needed. Gently pat down into a rectangle, and shape into a ball by stretching and folding the dough under at angles all around the dough. It should be a nice tight ball when finished. I used a boule proofing basket, which was lightly dusted with flour. You can shape the bread anyway you would like. Lightly flour some plastic wrap and loosely cover. Place in a warm and draft-free place for 1 hour for the final fermentation.
- Preheat the oven to 450 degrees when the dough is almost ready. I have a thick baking stone, which I like to preheat with the oven.
- Remove the dough from the proofing basket, by gently turned it over on a cornmeal dusted peel (to transfer to a baking stone). If you don't have a stone, lightly grease and dust a baking sheet with cornmeal and place the dough directly on the baking sheet.
- Score the bread, using a sharp knife. I used a circular pattern. The book does a great job explaining different methods and how to achieve them.
- I baked the bread on a warmed pizza stone, with a large water soaked stone cover for 10 minutes (Lionel recommends placing the bread under a large stainless steel bowl to bake for the first 10 minutes. Since I didn't have one large enough, I used a large stoneware lid, which I soaked in water for 30 minutes. This is a recommended alternative and it worked well. Although, I plan on purchasing a stainless steel bowl for this purpose).
- After it bakes under the bowl for 10 minutes, remove the cover, and let it continue baking for around 25 minutes.
- The bread is ready when it is golden brown and the center reads 185 to 210 degrees Fahrenheit.
- Wait at least 1 hour before slicing, if you can. I had a very hard time waiting.
- Note: I have summarized the steps here. Lionel's book provides detailed directions and it's worth purchasing a copy, to really understand how to make this bread. He does an amazing job explaining how to make bakery worthy bread at home, without many special tools.
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Your bread reminds me that I need to get back into baking – maybe for Thanksgiving this year! I don’t think I have this cookbook but I will check out their website. Thanks for coming to the party Antonia and sharing with Fiesta Friday, the J Crew and Angie 🙂
Homemade bread is always perfect at Thanksgiving! Thank you for co-hosting and Happy Fiesta Friday and Thanksgiving, Judi! 😀
What adorable Halloween costumes Antonia! Your little ones are too lovely 🙂 Your bread looks absolutely delicious. Bread is one of those things I’m always a little intimidated to bake. Your recipe sounds fairly straightforward though!
Thanks, Heather, they’re a mess! You should try it! Making homemade bread can be addictive, though. I appreciate your kinds words and Happy Thanksgiving! 😀
Such sweet photos!!!!
Thank you so much, Lynn! Happy Thanksgiving!
Happy thanksgiving to you and yours!
Thank you! 😀
This bread looks fantastic! I will check out the website.
Love your sweet Superhero <3 Big sister is a superhero by default 🙂
Minecraft, a game I will never get 😀 My 7 years old granddaughter was trying to make me love it but with no success. She never introduced Steve though! If I knew there is a cute Steve I might change my mind about the game 🙂
Thank you, Inese! I don’t get Minecraft either. It seems so boring and depressing, but he really likes it. Haha, right! Thank you for the kind words! 😀 Have a wonderful Thanksgiving!
Thank you! Have a wonderful time with your family!
Thank you! 😀
That country french bread looks picture perfect Antonia! And the kids look adorable! I like Zoe’s idea of being her own superhero!
Thank you so much, Sandhya! Me too, it is so much fun! Happy Thanksgiving! 😀
I bake all our bread and will have to look out for that book.
I make a lot too, and this has been my kid’s favorite so far. I hope you like the book! Happy Thanksgiving! 😀
Happy Thanksgiving to you too.
Thank you! 😀
I just love a good bread, Antonia. It’s a bit of culinary heaven. I could survive on bread alone. Ha ha. And maybe a little cheese and an apple. Thanks for the recipe; I can’t wait to give it a try. And the kids look like they were ready for a great Halloween. The minecraft costume is so clever – my grandson would love that. Happy Thanksgiving!
I think I could too. I hope you enjoy it, he is an incredible baker and has some amazing recipes. We found a video online on how to make the minecraft head out of a cardboard box. It was a fun project. They had a great time and came home with a lot of candy. Halloween is the best when you’re a kid! Happy Thanksgiving, Diana!
Something new, something to try.
Thanks – Friday Fiesta rocks.
Have a very Happy Thanksgiving.
Rita
It does! Thank you, Rita, and Happy Thanksgiving to you as well! 😀
I made something last weekend, but it is a no knead bread and using wheat flour. It is close to the looks of your gorgeous bread, but I am sure your bread tastes yummier than mine. 😀 I would love to slather this with homemade strawberry jam or my homemade egg sandwich spread. Thanks for sharing and joining this week’s Fiesta Friday #250.
Hi Jhuls! I am so sorry, but I have been away. That sounds really good, and easy is always nice. Thank you for stopping by and I hope you are having a wonderful December. 😀
You can’t beat fresh homemade bread and this loaf looks like perfection!
Very true, I love homemade bread! Thank you so much, Kat!
Thank you for your comment on my blog. Very kind words. There was an accident, when I answered your comment and somehow that was deleted. That’s a first for me. Your bread looks really scrumptious!
You’re welcome! Thank you for your kind words as well!