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

Ingredients

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4 1/2 cups white bread flour (plus 3 Tb for kneading and sprinkling on loaves)
2 1/2 teaspoon salt
1 envelope active dry yeast

2 cups water (cool water, 70F)
1 tablespoon cornmeal

Nutritional

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 by Step Method

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.