How To Make French Bread Loaves

    Published: 06-16-2009
    Views: 20,148
    Chef Amy Riolo demonstrates how to make both large and small French Bread loaves.

    Amy Riolo: Hi, my name is Amy Riolo. And I am going to be showing you how to make classic French milk bread or Pains au Lait.

    Pour into a small bowl, quarter cup of lukewarm milk this is two-and-a-half teaspoons of active dry yeast and we're just going to whisk it together.

    The next step is to add the remainder of the three quarters cup of milk and we're just going to whisk those together and now we're going to add the rest of our ingredients into the standing mixer, 2 cups of bread flour, 2 cups of all purpose flour, 2 teaspoons of salt, a teaspoon of sugar and we'll slowly stir these together on the low speed and then we can add in our quarter cup of unsalted butter.

    So now our dough is ready and we're just turning it out. Now we can grab it altogether and make a nice little ball and then we'll start to knead and we'll do this for about 10 more minutes until the dough is nice and elastic and springy.

    Place it into a large bowl which we have oiled, turn the dough to coat it, then we're going to cover it and we're going to set it a side for two hours and then it rise into its doubled in volume.

    Here is a tip, if you ever want to test if your dough is ready to work with, all you have to do is stick a finger down in it and if the dough spring right back up at you, it's not ready. It's still needs to rise more.

    But we're just going to press our hand in and kind of deflate it and then we're going to turn it out on to our work surface. And this recipe yields either two 8 inch long baguettes or six little what are called Petite Pains au Lait or smaller rolls.

    So I'm going to cut the dough with our bench press and we'll use this half to make the baguette and just roll it back and fourth this way.

    We'll keep rolling until it's about eight inches so it should look like this. Now we'll make our Petite Pains or the smaller rolls. So we roll it, turn the dough over itself and then with the inside of the palm of our hand, we just roll back and forth this way until they are about five inches long. So we'll cover both of those, we will let them sit with for 20 minutes.

    Now we can remove our plastic wrap. I'm just going to make some horizontal lines across the top of the loaves and this slash marks really give it a nice look. So we're just going to with a pastry brush just brush a little bit of milk on top.

    Make sure you get the sides and this will make sure that you have even browning. And this are going to bake for approximately 30 minutes or until they are golden brown.

    Make sure that the bread is nice and golden brown on top and this is what they look like when they are finished. Enjoy!

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