REC: Quick French Bread (LONG)

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quick French Bread, probably an oxymoron, but quite tasty nevertheless.
Nice to make when you get home from work, and ready to eat by the time
you've cooked dinner. I can have the dough ready for the 1st rise in 6
minutes, then off to cook dinner.

<snipped>

This sounds like a good candidate for making the dough at breakfast, letting
it rise all day, then baking when you come home. Longer rising always means
better flavor.

--
Peter Aitken

Remove the [censored] from my email address before using.

On Wed 12 Jan 2005 10:40:31a, Peter Aitken tittered and giggled, and
giggled and tittered, and finally blurted out...

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quick French Bread, probably an oxymoron, but quite tasty nevertheless.
Nice to make when you get home from work, and ready to eat by the time
you've cooked dinner. I can have the dough ready for the 1st rise in 6
minutes, then off to cook dinner.

<snipped>

This sounds like a good candidate for making the dough at breakfast,
letting it rise all day, then baking when you come home. Longer rising
always means better flavor.

Absolutely, Peter. That is, IF I thought that far ahead. I usually do long
rise breads on the weekend and when I have plannbed ahead. This one works
well for me for "spur of the moment".

Cheers,
Wayne

Wayne Boatwright said:

Quick French Bread, probably an oxymoron, but quite tasty nevertheless.
Nice to make when you get home from work, and ready to eat by the time
you've cooked dinner. I can have the dough ready for the 1st rise in 6
minutes, then off to cook dinner.

The Kid wanted to bring something to her French class this morning and
I thought some bread would be good. I awoke at a few minutes after
5am, had four batches of this formula fermenting before 6am never
having done it before. I put them into an oven hotter than I would
normally use for proofing; following the instructions to turn it on
for 2 minutes made it too hot (but it's a crappy, old oven) at 150°F,
so I opened the door to get the temp down under 120°. It all rose in
35 minutes. Fleishmann's normal yeast.

Rather than making a baguette-shaped loaf, I pressed it out to be a
fougasse (the French version of foccacia). Two of them were initially
plain as the recipe below makes. Two had some fresh rosemary,
seasoning salt, and dried onions (onions added to the yeast water to
rehydrate - added a tablespoon water to the cup to make up for the
water the onions would absorb) added to the dough.

I spread the four batches of dough on oiled baking sheets, sprinkled
them with plain olive oil for the plain dough and my own seasoned
olive oil (sage, rosemary, garlic, thyme, oregano flavors) for the
rosemary-onion version. Pressed them out with fingertips. Let them
rise again for about 40 minutes. I wanted them to fully puff.

I started them in the 425° oven and lowered it to 350° as suggested.

The breads didn't brown on top as I would have liked them to, so for
the last couple minutes, I turned the broiler on. Sprinkled more of
the respective oils on and some parmesan cheese. Let them brown a bit.
They baked for longer than I would have expected. Close to 30 minutes.
Surprised me for a flatbread to take that much time. I suspect it was
the oil in it. For French breads, I don't normally put any oil in the
dough. Flour, salt, yeast and water, usually.

Pulled, let cool on a rack for about 10 minutes, put them into a foil
full-sized chafer pan the sides of which I had to push out to fit the
breads in. Separated the loaves with wax paper and wrapped a single
pass of plastic wrap around the whole thing from side to side, leaving
the ends open so the breads wouldn't steam. Smelled wonderful.

Brought The Kid to school at 8:00 with the container smelling most
wonderful. She got three loaves and I've accidentally eaten a good
percent of the last one.

This is an approach from Wayne that I admit I was skeptical about. It
works splendidly. My thought with experimenting with it this way was
that I had nothing to lose. If it failed, I had just made a good batch
of wild bird food.

It worked. I'll use it again.

Pastorio

Quoted message said:

2-1/4 teaspoons dry yeast
1 cup warm water (115-120 degrees)
2-1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
2 tablespoons olive or canola oil

Dissolve yeast in warm water. Meanwhile, add dry ingredients to workbowl
of food processor. Pulse to blend well. Drizzle oil over flour mixture.

With motor running, pour yeast mixture through feed tube and process for 60
seconds.

Turn dough into oiled bowl, cover, and place bowl on oven rack. Turn oven
on for precisely 2 minutes, then turn off. Turn on oven light.

Allow dough to rise 30-45 minutes, or until fully double in bulk.

Punch down dough and turn onto well-floured surface. With floured hands,
press dough down to flatten, then fold dough onto itself several times.
Roll dough out to a 12 x 14 inch rectangle, with 14 inch side facing you.
Roll dough tightly, jellyroll fashion, and pinch seam firmly to seal. Turn
ends over and pinch to seal, tapering slightly. Dust loaf generously with
flour and place on baking sheet that has been sprinkled with cornmeal.
Cover lightly with plastic wrap or paper towel.

Return loaf to warm oven (you may need to turn oven on for 1 minute.
Allow to rise until fully doubled in bulk.

Remove loaf from oven and preheat oven to 425 degrees F.

Slash top of loaf several times with razor blade, then return completed
loaf to oven and immediately spray oven with mist of water. Bake 12
minutes, misting two more times.

Reduce oven temperature to 350 degrees F., and continue baking for an
additional 12-15 minutes, or until loaf is golden brown. Check for
doneness by thumping bottom of loaf. It should sound hollow.

Remove loaf to cooling rack and allow to stand at least 15 minutes before
cutting.

Enjoy!

Wayne

On Thu 13 Jan 2005 07:30:42a, Bob Pastorio tittered and giggled, and
giggled and tittered, and finally blurted out...

Quoted message said:

Wayne Boatwright said:

Quick French Bread, probably an oxymoron, but quite tasty nevertheless.

Quoted message said:

Nice to make when you get home from work, and ready to eat by the time

Quoted message said:

you've cooked dinner. I can have the dough ready for the 1st rise in 6

Quoted message said:

minutes, then off to cook dinner.

The Kid wanted to bring something to her French class this morning and
I thought some bread would be good. I awoke at a few minutes after
5am, had four batches of this formula fermenting before 6am never
having done it before. I put them into an oven hotter than I would
normally use for proofing; following the instructions to turn it on
for 2 minutes made it too hot (but it's a crappy, old oven) at 150°F,
so I opened the door to get the temp down under 120°. It all rose in
35 minutes. Fleishmann's normal yeast.

Rather than making a baguette-shaped loaf, I pressed it out to be a
fougasse (the French version of foccacia). Two of them were initially
plain as the recipe below makes. Two had some fresh rosemary,
seasoning salt, and dried onions (onions added to the yeast water to
rehydrate - added a tablespoon water to the cup to make up for the
water the onions would absorb) added to the dough.

I spread the four batches of dough on oiled baking sheets, sprinkled
them with plain olive oil for the plain dough and my own seasoned
olive oil (sage, rosemary, garlic, thyme, oregano flavors) for the
rosemary-onion version. Pressed them out with fingertips. Let them
rise again for about 40 minutes. I wanted them to fully puff.

I started them in the 425° oven and lowered it to 350° as suggested.

The breads didn't brown on top as I would have liked them to, so for
the last couple minutes, I turned the broiler on. Sprinkled more of
the respective oils on and some parmesan cheese. Let them brown a bit.
They baked for longer than I would have expected. Close to 30 minutes.
Surprised me for a flatbread to take that much time. I suspect it was
the oil in it. For French breads, I don't normally put any oil in the
dough. Flour, salt, yeast and water, usually.

Pulled, let cool on a rack for about 10 minutes, put them into a foil
full-sized chafer pan the sides of which I had to push out to fit the
breads in. Separated the loaves with wax paper and wrapped a single
pass of plastic wrap around the whole thing from side to side, leaving
the ends open so the breads wouldn't steam. Smelled wonderful.

Brought The Kid to school at 8:00 with the container smelling most
wonderful. She got three loaves and I've accidentally eaten a good
percent of the last one.

This is an approach from Wayne that I admit I was skeptical about. It
works splendidly. My thought with experimenting with it this way was
that I had nothing to lose. If it failed, I had just made a good batch
of wild bird food.

It worked. I'll use it again.

Pastorio

Bob,

Thanks for sharing your experience and variations! They sound splendid and
I must try them. I love all the flavors you brought to the breads. I
usually have to bake fairly plain breads since I'm the only one in the
house who would really prefer having lots of flavor, but I will now have to
bake both!

I would guess the difference in ovens is the cause of higher temp in pre-
heating, and also perhaps the difference in browning/not browning. The 2-
minute warmup brings my oven to 120-125°F, and at the end of the usual
baking time my loaves are browned just the right amount. I have an
inexpensive electric range, but it is brand new. I've checked and
calibrated the oven temperature a couple of times and it seems to hold
accurately.

Before I read your post I had a thought about something I'd like to try,
and wonder what you think of it. Before shaping a baguette, while the
dough is rolled flat, arranging a layer of fresh basil leaves on the dough
before rolling up to shape it.

Ummm... Can't wait to try your flat bread variations!

Wayne

Wayne Boatwright said:

On Thu 13 Jan 2005 07:30:42a, Bob Pastorio tittered and giggled, and
giggled and tittered, and finally blurted out...

Quoted message said:

Quoted message said:

This is an approach from Wayne that I admit I was skeptical about. It
works splendidly. My thought with experimenting with it this way was
that I had nothing to lose. If it failed, I had just made a good batch
of wild bird food.

It worked. I'll use it again.

Pastorio

Bob,

Thanks for sharing your experience and variations!

Quoted message said:

Before I read your post I had a thought about something I'd like to try,
and wonder what you think of it. Before shaping a baguette, while the
dough is rolled flat, arranging a layer of fresh basil leaves on the dough
before rolling up to shape it.

Not whole leaves. For several reasons, you want to damage the leaves.
To release volatiles and juices. To be more widely distributed. To
minimize the spaces in the dough that whole leaves would cause. Maybe
drop a few sundried tomatoes in the flour before finishing the dough.
Chop fine in the processor and finish as usual. The tomatoes would
rehydrate a bit in the dough and the basil would complement them
wonderfully.

Make a chiffonade of the basil and scatter it thinly and/or add it
directly to the dough.

Quoted message said:

Ummm... Can't wait to try your flat bread variations!

The Kid thought they were cool.

Pastorio

On Thu 13 Jan 2005 06:16:07p, Bob (this one) tittered and giggled, and
giggled and tittered, and finally blurted out...

Quoted message said:

Wayne Boatwright said:

Before I read your post I had a thought about something I'd like to
try, and wonder what you think of it. Before shaping a baguette, while
the dough is rolled flat, arranging a layer of fresh basil leaves on
the dough before rolling up to shape it.

Not whole leaves. For several reasons, you want to damage the leaves.
To release volatiles and juices. To be more widely distributed. To
minimize the spaces in the dough that whole leaves would cause. Maybe
drop a few sundried tomatoes in the flour before finishing the dough.
Chop fine in the processor and finish as usual. The tomatoes would
rehydrate a bit in the dough and the basil would complement them
wonderfully.

Make a chiffonade of the basil and scatter it thinly and/or add it
directly to the dough.

Thanks... I have both fresh basil and sundried tomatoes, so will
definitely give that a try.

Quoted message said:

Quoted message said:

Ummm... Can't wait to try your flat bread variations!

The Kid thought they were cool.

Glad it was a hit!

Quoted message said:

Pastorio

One more question... You mentioned you used your own olive oil infused
with herbs, etc. Did you use dried herbs? How long should the oil age
before using? Please elaborate, as I'd like to make this. I can see many
uses for it.

Cheers,
Wayne

Wayne Boatwright said:

One more question... You mentioned you used your own olive oil infused
with herbs, etc. Did you use dried herbs? How long should the oil age
before using? Please elaborate, as I'd like to make this. I can see many
uses for it.

I flavor olive (and other) oils in two different ways. By blending
extracted oils of the various herbs I want in the finished oil and to
infuse with fresh herbs.

Herbal oils I buy from suppliers of such things and blend them to suit
the product I'm making. They're ferociously expensive and come in
liter bottles as I buy them, not useful for home application. You
might check with larger health food stores to see if they have food
grade oils in flavors you like. Blend them very, very sparingly into
the other oils you'd like flavored. I mean 3 to 5 drops of rosemary
oil will be obvious in a liter of olive oil. When I make these oils, I
suggest that people use them in conjunction with what they normally
use rather than to substitute. The flavors become too strong that way.

The fresh infusions I do with certain herbs. I just drop them into
oils in a large saucepan and bring the heat slowly to 250°F, cool it
rapidly, let it sit for a few hours, strain and bottle. I do this with
rosemary, thyme, oregano, hot peppers, marjoram, lemon and other
citrus slices - peel on or sometimes just peel, dried tomatoes. I've
done it with basil and sage, but I don't like the result. Bitter.
Dried pepper flakes heated and cooled make a nice spiced oil. I'd use
1/4 to 1/2 cup to a liter of oil. Don't even have to strain them out.

Dry herbs merely cold-infused in oil should be considered as
decorative. I can't imagine how long you'd have to wait for any flavor
to come out into the oil.

Pastorio

On Fri 14 Jan 2005 03:49:17a, Bob (this one) tittered and giggled, and
giggled and tittered, and finally blurted out...

Quoted message said:

Wayne Boatwright said:

One more question... You mentioned you used your own olive oil infused

Quoted message said:

with herbs, etc. Did you use dried herbs? How long should the oil age

Quoted message said:

before using? Please elaborate, as I'd like to make this. I can see m
any uses for it.

I flavor olive (and other) oils in two different ways. By blending
extracted oils of the various herbs I want in the finished oil and to
infuse with fresh herbs.

Herbal oils I buy from suppliers of such things and blend them to suit
the product I'm making. They're ferociously expensive and come in
liter bottles as I buy them, not useful for home application. You
might check with larger health food stores to see if they have food
grade oils in flavors you like. Blend them very, very sparingly into
the other oils you'd like flavored. I mean 3 to 5 drops of rosemary
oil will be obvious in a liter of olive oil. When I make these oils, I
suggest that people use them in conjunction with what they normally
use rather than to substitute. The flavors become too strong that way.

The fresh infusions I do with certain herbs. I just drop them into
oils in a large saucepan and bring the heat slowly to 250°F, cool it
rapidly, let it sit for a few hours, strain and bottle. I do this with
rosemary, thyme, oregano, hot peppers, marjoram, lemon and other
citrus slices - peel on or sometimes just peel, dried tomatoes. I've
done it with basil and sage, but I don't like the result. Bitter.
Dried pepper flakes heated and cooled make a nice spiced oil. I'd use
1/4 to 1/2 cup to a liter of oil. Don't even have to strain them out.

Dry herbs merely cold-infused in oil should be considered as
decorative. I can't imagine how long you'd have to wait for any flavor
to come out into the oil.

Pastorio

Thanks, Bob... Very informative and very helpful. I know both method and
ingredient are important. I'm looking forward to trying this.

I used to buy an olive oil flavored with cloves, thyme, rosemary, fennel
seed, bay leaf, basil, and marjoram, but it is no longer available. It was
wonderful in salads and I sometimes used it on bruschetta.

Cheers,
Wayne

Wayne Boatwright said:

I used to buy an olive oil flavored with cloves, thyme, rosemary, fennel
seed, bay leaf, basil, and marjoram, but it is no longer available. It was
wonderful in salads and I sometimes used it on bruschetta.

Then infuse the vinegar with those flavors. Just put plenty of each of
them (except maybe cloves) in a wine bottle, fill it with a good bit
of headspace and pop it into hot water for an hour or so. Cork it,
leave it alone for a week and you now have infused vinegar.

As you use it, top it back up with new vinegar.

Pastorio

On Fri 14 Jan 2005 05:37:04a, Bob (this one) tittered and giggled, and
giggled and tittered, and finally blurted out...

Quoted message said:

Wayne Boatwright said:

I used to buy an olive oil flavored with cloves, thyme, rosemary,
fennel seed, bay leaf, basil, and marjoram, but it is no longer
available. It was wonderful in salads and I sometimes used it on
bruschetta.

Then infuse the vinegar with those flavors. Just put plenty of each of
them (except maybe cloves) in a wine bottle, fill it with a good bit
of headspace and pop it into hot water for an hour or so. Cork it,
leave it alone for a week and you now have infused vinegar.

As you use it, top it back up with new vinegar.

Pastorio

Sounds like a plan. I never thought of doing it with vinegar, but I think I
have a project for tomorrow!

Wayne