Wayne Gisslen

French Bread

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

INGREDIENTS U.S. METRIC

Method

Mixing:

  • Sponge method. Ferment sponge for 4 hours at 75°F (24°C) or overnight at 65°F (18°C).
  • Mix dough 4–5 minutes at 1st speed; 5 minutes more at 2nd speed (see Note, ).

Dough fermentation:

  • 1½ to 2 hours at 77°F (25°C).

Per 1 ounce (28.35 g): Calories, 60; Protein, 2 g; Fat, 0.5 g (7% cal.); Cholesterol, 0 mg; Carbohydrates, 13 g; Fiber, 0 g; Sodium, 140 mg.

French breads