Created by: Toni T Owens
Project

French Bread Class

This was my first attempt at Jeffery's no knead French bread. Even though I made many mistakes: used all purpose flour, didn't have a big enough baking stone, used a knife to slit the tops, and didn't have the clouche cloth, the bread was definitely good especially the first two loaves. I could only bake two loaves at a time, so the final loaf were quite flat because Jefferey did say that over proofing would not produce a puffy loaf. It was edible though! I probably need to cut this recipe in half. The hardest part was getting them off the cloths and into the oven. The second batch stuck to the parchment paper and so I had to manipulate the loaf to get it back together. Feeling sure I will improve with practice and with the right equipment!

You Can Make This

Toni T Owens made French Bread Class with:

The Baker's Guide to French Breads

Online Class

The Baker's Guide to French Breads

with Jeffrey Hamelman

  • pizza stone
  • clouche

Project Description

This was my first attempt at Jeffery's no knead French bread. Even though I made many mistakes: used all purpose flour, didn't have a big enough baking stone, used a knife to slit the tops, and didn't have the clouche cloth, the bread was definitely good especially the first two loaves. I could only bake two loaves at a time, so the final loaf were quite flat because Jefferey did say that over proofing would not produce a puffy loaf. It was edible though! I probably need to cut this recipe in half. The hardest part was getting them off the cloths and into the oven. The second batch stuck to the parchment paper and so I had to manipulate the loaf to get it back together. Feeling sure I will improve with practice and with the right equipment!

Q&A with Toni T Owens

No completed Q&As yet.

Skill Level

Intermediate