How to Make a crusty and crispy French bread
With a stand mixer, making bread has never been easier. So, if in the past, you've shied away from making bread because of its complicated process, you don't need to worry anymore, especially with this crusty French bread. But don't be fooled by the crisply baked (but delicious) crust, the inside is so soft it will melt in your mouth. Check out this full video recipe for crusty French bread.
1 tablespoon active dry yeast
1-1/4 cup warm (105 – 110° F) warm water
5-1/4 cups unbleached all-purpose or bread flour
1 cup cake flour
½ cup wheat germ
2-1/2 teaspoons kosher salt
1 cup cold water
extra flour for dusting bread
Dissolve the yeast in warm water in a large, liquid measuring cup. Let sit until foamy, about 5 minutes.
Insert the dough blade into the work bowl of the Cuisinart Food Processor. Add the flours, wheat germ and salt and process on the dough speed until combined, about 10 to15 seconds. Add the cold water to yeast mixture. With the machine running on dough speed, add liquid through the feed tube as fast as the flour absorbs it. Once the dough cleans the sides of the work bowl and forms a ball, process for 45 seconds to knead dough. Place the dough in a lightly floured plastic food storage bag and seal. Allow to rest in a warm place until doubled in size, about 1 to 1-1/2 hours.
Punch dough down and let rise again until doubled in size. (This last rise can be omitted if pressed for time, but makes for a more flavorful loaf, with a more "artisanal" bread texture and crust.) Punch dough down and divide into three pieces. Shape each into a long narrow loaf, about 16 to 18 inches in length and place on a baking sheet lined with parchment. Cover loosely with plastic wrap and let rise until doubled, about 45 to 60 minutes.
Preheat oven to 425°F.
View the entire recipe at Cuisinart.