Comments on: Baking the Perfect Loaf of French Bread http://steamykitchen.com/75-baking-the-perfect-loaf-of-french-bread.html Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Thu, 30 Apr 2015 14:44:43 +0000 hourly 1 http://wordpress.org/?v=4.2.1 By: Jaden http://steamykitchen.com/75-baking-the-perfect-loaf-of-french-bread.html/comment-page-5#comment-1236866 Sat, 04 Apr 2015 15:50:04 +0000 http://s198136598.onlinehome.us/blog/2007/04/18/baking-the-perfect-loaf-of-french-bread/#comment-1236866 Diana – Yay! I’m happy that you kept trying! jaden

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By: Diana http://steamykitchen.com/75-baking-the-perfect-loaf-of-french-bread.html/comment-page-5#comment-1236864 Sat, 04 Apr 2015 00:49:40 +0000 http://s198136598.onlinehome.us/blog/2007/04/18/baking-the-perfect-loaf-of-french-bread/#comment-1236864 I’m not skilled at bread–at all. I’ve made this twice, the first time didn’t work out because I accidentally skipped a step (or two), so it wasn’t as good as it could have been. But the second time I made it, it was amazing. I looked and tasted beautiful. Such an easy and wonderful recipe. Thank you so much!

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By: Melka http://steamykitchen.com/75-baking-the-perfect-loaf-of-french-bread.html/comment-page-5#comment-1236844 Thu, 02 Apr 2015 04:26:45 +0000 http://s198136598.onlinehome.us/blog/2007/04/18/baking-the-perfect-loaf-of-french-bread/#comment-1236844 Substituting all-purpose flour should be fine, since French bread does not normally have such a high protein flour as bread flour in it. I am certainly willing to sacrifice a little authenticity to crank out a good loaf in 3 hours. :)

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By: Karen http://steamykitchen.com/75-baking-the-perfect-loaf-of-french-bread.html/comment-page-5#comment-1236662 Wed, 18 Mar 2015 14:57:50 +0000 http://s198136598.onlinehome.us/blog/2007/04/18/baking-the-perfect-loaf-of-french-bread/#comment-1236662 I have to say I thought this recipe and process seemed a bit convoluted (the folding, stretching, karate chop and tossed water in the oven) but the bread turned out amazing. Not only the taste, but it looked incredible. Thank you for the dough hook mixer recipe. I have completely under utilized my expensive mixer; until now. It’s worth following the steps to the letter. The result is the kids poke their heads out of their bedrooms and out of their devices, and run down the steps to devour the bread. Thank you, Jaden!

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By: Jaden http://steamykitchen.com/75-baking-the-perfect-loaf-of-french-bread.html/comment-page-5#comment-1236573 Fri, 13 Mar 2015 10:52:27 +0000 http://s198136598.onlinehome.us/blog/2007/04/18/baking-the-perfect-loaf-of-french-bread/#comment-1236573 Thanks Jan! I appreciate the advice!

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By: Jan http://steamykitchen.com/75-baking-the-perfect-loaf-of-french-bread.html/comment-page-5#comment-1236570 Thu, 12 Mar 2015 19:13:10 +0000 http://s198136598.onlinehome.us/blog/2007/04/18/baking-the-perfect-loaf-of-french-bread/#comment-1236570 Yes. I do it all the time.

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By: Jan http://steamykitchen.com/75-baking-the-perfect-loaf-of-french-bread.html/comment-page-5#comment-1236569 Thu, 12 Mar 2015 19:12:30 +0000 http://s198136598.onlinehome.us/blog/2007/04/18/baking-the-perfect-loaf-of-french-bread/#comment-1236569 If you use regular active dry yeast, you may need to let it rise longer to achieve the near double volume, and you need to punch it down and let it rise again. Shouldn’t take as long the second time. I missed the rapid rise indication the first time I made it this, and it turned out well, but today I made it with the two rises and it is MUCH better.

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By: Chris http://steamykitchen.com/75-baking-the-perfect-loaf-of-french-bread.html/comment-page-5#comment-1236471 Fri, 27 Feb 2015 07:13:50 +0000 http://s198136598.onlinehome.us/blog/2007/04/18/baking-the-perfect-loaf-of-french-bread/#comment-1236471 Jaden, the bread came out great! I subbed 1 cup of white WW flour and added raw jalapenos, green onions, cilantro, and sharp cheddar. Both DH and I ate too much but we could not stay away from it! I used the steam pan method, but I’m intrigued by the idea of water IN the covered pan, so next time I’ll try it that way. Thanks again!

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By: Chris http://steamykitchen.com/75-baking-the-perfect-loaf-of-french-bread.html/comment-page-5#comment-1236460 Thu, 26 Feb 2015 14:19:17 +0000 http://s198136598.onlinehome.us/blog/2007/04/18/baking-the-perfect-loaf-of-french-bread/#comment-1236460 Wow, thank you so much Jaden for your fast reply! I’ll let you know how it turns out. This will go great with meatloaf, yum! Next time I’ll try cutie pie Andrew’s No-Knead.

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By: Jaden http://steamykitchen.com/75-baking-the-perfect-loaf-of-french-bread.html/comment-page-5#comment-1236459 Thu, 26 Feb 2015 14:14:49 +0000 http://s198136598.onlinehome.us/blog/2007/04/18/baking-the-perfect-loaf-of-french-bread/#comment-1236459 Hi Chris – You can go ahead and start now, just leave it to rest on counter. No need to refrigerate. If you are starting early, then what I would mix dough, create the dough ball and cover. Let rest on counter all day for the first rise.

Later, a half hour before you want bake:
Heat oven.
Flatten dough, sprinkle cheese, add jalapeno on top. Do the “karate chop” folding and shaping to enclose the filling. I also like to sprinkle a little cheese on top of shaped loaf for a cheesy crust on bread.
Bake.

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