Gros Pain (Big Bread) - Jacques Pepin's French Country Loaf

Prep Time
Cook Time
Ready In

"I love this bread!"

Original recipe yields 14 servings


  • 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

Step 1

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).

Step 2

Transfer the dough to a large bowl and cover with plastic wrap-let rise until doubled and bubbly-about 3 hours.

Step 3

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.

Step 4

Preheat an oven to 425F.

Step 5

Line a baking pan with a silpat and sprinkle cornmeal on top.

Step 6

Invert the bowl of dough onto the pan so that the dough ball slides out.

Step 7

Sprinkle the top of the dough with 1 Tb flour and cut several slits across both ways.

Step 8

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.

Step 9

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.

Step 10

Let cool on a rack for at least 3 hours.

Tips & Variations

  • Makes 1 loaf



If I'm not mistaking 1064.6 ml is not 1.5 lbs of flour but over 2 lbs (2 lb 5.55 oz)

review by:
(13 Dec 2015)