Jeffrey Hamelman

Unkneaded Six-Fold French Bread

Preparation info
  • Dough Yield: About

    4

    baguettes at 14 oz
    • Difficulty

      Easy

Appears in
top 1000Bread: A Baker's Book of Techniques and Recipes
Bread

By Jeffrey Hamelman

Published 2004

  • About

Method

  1. MIXING: Place all the ingredients into a mixing bowl. With a rounded plastic bowl scraper, bring the ingredients together into a shaggy mass. Do this by running the scraper down the inside wall of the bowl and bringing the ingredients up from the bottom of the bowl and folding them on top of the ingredients that were on top of the bowl. Rotate the bowl about a qua