CookEat Recipe
French Bread Dough
A firm fresh-yeast bread dough made from a warm sponge and a second long kneading.
Method
Steps
Step 1
Before starting, keep the flour dry at 60°F for at least twelve hours. Put the one pound bread flour for the sponge into a clean bowl holding six or seven quarts and make a well. Dissolve the half ounce fresh firm cold compressed baker’s yeast in the half pint lukewarm water for the sponge for two and a half minutes. Pour into the well, incorporate the flour gradually for five minutes and knead briskly for six minutes.
Step 2
Cover with a clean dry cloth and leave at 80°F for at least two and a half to three hours, until the sponge has doubled, fallen and risen again. Use this sponge for the dough.
Step 3
Dissolve the half ounce salt in the remaining half pint lukewarm water for one minute. Add to the sponge and knead together for six minutes. Gradually incorporate the remaining one pound bread flour while kneading, then continue kneading for twenty-five to thirty minutes. Lift and knock the dough firmly against the clean bowl bottom ten times.
Step 4
Cover with a clean dry cloth and leave at 80°F for two and a half hours until risen again. The dough is ready for shaping and baking bread. Do not eat or taste the raw dough; it must be baked before eating.
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