Name: Sweet French Bread
Yield: Makes two 1 1½-pound loaves or rounds or four 12-ounce baguettes
Ingredients: 1½ teaspoons instant yeast or 2 teaspoons active dry yeast1; 1 tablespoon plus 1 teaspoon salt, preferably sea salt; Polenta, cornmeal, or semolina for sprinkling on the pans; 4½ cups unbleached all purpose flour; 4½ cups of unbleached bread flour; 3¼ cups water

Preparation info

Makes
two
1 1½ pound loaves

Difficulty
Easy

Appears in

Brother Juniper’s Bread Book

By Peter Reinhart

Published 1991

About

This recipe describes the basic procedure for making all free form, French bread-style loaves, that is, for breads made with variations of these ingredients and not baked in pans.

At the bakery, we have to weigh our dough to insure that we do not sell short-weight loaves. Home bakers have no such impositions, but might find it useful to know that one loses about 2 to 3 ounces by weigh

Ingredients

Method

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Ingredients

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