Category: Breads of the World

French Loaf

Makes: 2 French Loaves
Oven: 230 °C / 440 °F
Preparation Time: 1 hour 15 minutes
Baking Time: 20 – 25 minutes
500 g Cake flour (4 x 250ml / 4 cups)
7 ml Salt (1½ tsp)
10 g Anchor Instant Yeast (1 packet)
315 ml Lukewarm water (1½ cups)
  1. Mix flour and salt together. Add the Anchor Instant Yeast and mix.
  2. Add the lukewarm water to the flour mixture to form a soft dough and knead the dough until smooth and  elastic.
  3. Cover with greased plastic and leave to rest for 5 minutes.
  4. Knock the dough down, divide into 2 equal pieces and roll each piece into a strand. Place onto a greased baking tray, cover with greased plastic and rise in a warm place until double in volume, about 20 – 30 minutes.
  5. Cut slits across the top or slit down the middle and sides. Brush with water and sprinkle with seeds or flour.
  6. Place a ovenproof bowl with water onto the bottom of the oven and allow to heat and create steam.
  7. Leave bowl in the oven and bake in a preheated oven at 230 °C / 440 °F for 20 – 25 minutes, or until golden brown and crisp.