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Beginner French Bread

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  1. I made this using the pans for French bread as shown in your pics. The recipe states one large loaf which I went with. However I think it might be too large for the bread pans; French bread. After the final rise the dough was sagging a bit over the side and after baking one side blew out. All cosmetic and tastes wonderful. Making it again 1.5 x the recipe and will make 2 loaves and will score a bit deeper. Any suggestions?
    Thanks in advance.

    1. Hi Robin. It sounds like your dough may have been too big for the pan. It most likely was crowded and that’s why it exploded out the side. Next time, I’d divide it into two smaller loaves and see how it does. Glad it tasted good!

      1. I made it again double the recipe it only took 8 cups for a double recipe and maybe a quarter cup additional. I used the Bosch mixer and it turned out. Perfect. I also use the French bread pans with the holes in them and created steam in the bottom of my oven and they are so good and so moist turned out perfect. The dough kept wanting to spring back during the shaping process so I just let it bench rest for like 5-10 minutes and then used a rolling pin to lightly roll it out before rolling it up.

      1. Thank you so much! Just so I make sure I am understanding correctly haha. I would make the dough through the first rise and then place it in the fridge in the bowl just covered with a kitchen towel? Then the next day when ready resume with step 3 & 4 (shaping and preparing pans).

      2. Normally would just put in the fridge for cold retard. But it will rise in the fridge. First rise. Then remove and continue with shaping and rising.

  2. Hi Heather. Thank you for this recioe! I have a question re use of French bread pans … do you put them on a cookie sheet or no? Thank you

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