Gros Pain (Big Bread) - Jacques Pepin's French Country Loaf
November 09, 2013
"I love this bread!"
- Serving Size: 1 (74.3 g)
- Calories 134
- Total Fat - 1 g
- Saturated Fat - 0.2 g
- Cholesterol - 0 mg
- Sodium - 417.7 mg
- Total Carbohydrate - 28.3 g
- Dietary Fiber - 4.2 g
- Sugars - 0.2 g
- Protein - 5.3 g
- Calcium - 14.5 mg
- Iron - 1.4 mg
- Vitamin C - 0 mg
- Thiamin - 0.2 mg
Put the flour, salt, yeast and water in the bowl of a stand mixer with a dough hook and beat, on medium speed, for 2-3 minutes until a smooth, elastic dough forms(the dough will be very soft, slightly sticky).
Transfer the dough to a large bowl and cover with plastic wrap-let rise until doubled and bubbly-about 3 hours.
Break down the dough by bringing the outer edges to the center-pressing down to release the air inside-gently knead in 2 Tb of additional flour until the flour is fully incorporated-grease a bowl and place the dough into the bowl, cover with plastic wrap and let it rise for 2 hours more, or until doubled.
Preheat an oven to 425F.
Line a baking pan with a silpat and sprinkle cornmeal on top.
Invert the bowl of dough onto the pan so that the dough ball slides out.
Sprinkle the top of the dough with 1 Tb flour and cut several slits across both ways.
Place the dough in the oven and using a spray bottle of water, spray into the oven a few times then close the door-spray the water again after 5 minutes.
Bake the loaf 15 minutes longer then reduce the heat to 400F-Bake for 45 minutes to 1 hour or until the bread is brown.
Let cool on a rack for at least 3 hours.
Tips & Variations
- Makes 1 loaf