On Mon, 31 Mar 1997 06:32:10 -0600, you wrote:
>>Hi, I am the lucky recipient of a french baguette clay baker as a gift.
The box came with instructions but no recipe. Does anyone on the list have
a favorite method and abm recipe for use with this type of baker?
TIA
Kathy <<
Hi Kathy.
You are indeed lucky to have received a clay baker as a gift. I have one and
it does a marvellous job. It bakes a loaf of French bread that has a thin,
crackly, very crisp crust.
Assuming your clay baker is about the same dimensions as mine, 15x6x8 inches,
you should be aware that It is not large enough to handle a 1 1/2 pound loaf.
When the loaf expands in the oven it will get up into the lid, stick, and
create an enormous mess. The recipe I use is for a 1 pound loaf and it works
perfectly.
As you know, French bread requires only 4 ingredients; flour, water, salt,
and yeast. This recipe allows the dough to rise three times before baking.
That allows the flavor to fully develop. The recipe is as follows:
Please e-mail me if you have any questions.
Don <TaktEZ@aol.com>
* Exported from MasterCook II *
French Bread
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads: Yeast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7/8 cup water
1/2 teaspoon salt
2 1/3 cups all-purpose flour -- unbleached
2 teaspoons yeast
Place everything in pot in order presented. Press "start." When second
knead cycle has completed, turn off machine and allow dough to rise until
doubled in bulk. Punch down and allow to double in bulk a second time.
Punch dough down and remove from pot. Form into a ball and allow to rest 5
min.
While dough is rising in bread machine machine, soak the Terra Cotta baking
dish in water for about 30 min. Just before using, grease the bottom half of
the dish and dust with cornmeal.
After the 5 min. rest period, form dough into a 15 inch long loaf and
carefully lift into the dish. Place dish in a warm (about 85 deg.) spot and
allow dough to double in bulk for the third time.
When ready to bake, cover the dish with the soaked lid and place in a COLD
oven. Turn on the oven, set the temperature control to 400 deg. F and allow
to bake 30 min. with the lid on. After the 30 min. remove the lid, reduce
the temp to 375 deg. F and bake another 15-20 min. or until the desired color
is reached. During the final baking period, turn the dish periodically to
ensure even browning. When done, remove immediately to wire rack for
cooling.
Bon Appetito
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