Rustic Sourdough French Bread

Ingredients:

• 3 cups all-purpose flour
• 1 ½ teaspoons salt
• ½ teaspoon instant yeast
• 1 ½ cups lukewarm water

Instructions:

1. Mixing the Dough:
   • In a large mixing bowl, combine the flour, salt, and yeast.
   • Pour in the lukewarm water and stir until a shaggy dough forms. Don’t worry if it’s a bit sticky.
2. Resting the Dough:
   • Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rest at room temperature for about 12-18 hours. During this time, the dough will rise and develop flavor.
3. Shaping the Dough:
   • After the resting period, the dough will be bubbly and risen. Lightly flour a work surface and your hands.
   • Gently shape the dough into a ball or oval shape. You can do this by folding the edges of the dough towards the center, creating tension on the surface.
4. Second Rise:
   • Place the shaped dough onto a piece of parchment paper and lightly dust the top with flour.
   • Cover the dough loosely with plastic wrap or a kitchen towel and let it rise for another 1-2 hours.
5. Preheating the Oven:
   • About 30 minutes before the dough has finished its second rise, preheat your oven to 450°F (230°C). Place a Dutch oven or heavy-bottomed pot with a lid into the oven while it preheats.
6. Baking:
   • Once the oven is preheated and the dough has finished its second rise, carefully remove the preheated pot from the oven.
   • Gently transfer the dough (with the parchment paper) into the preheated pot. Be careful as the pot will be very hot.
   • Cover the pot with the lid and bake for 30 minutes.
   • After 30 minutes, remove the lid and continue baking for an additional 10-15 minutes, or until the bread is golden brown and crusty.
7. Cooling:
   • Once baked, remove the bread from the pot and let it cool on a wire rack for at least 30 minutes before slicing. This allows the steam to escape and the crust to crisp up.

Homemade Bread FAQ:

Q: Can I use active dry yeast instead of instant yeast? A: Yes, you can. However, you may need to activate it first by dissolving it in lukewarm water before adding it to the flour mixture. Also, keep in mind that active dry yeast may require a longer rise time.

Q: Can I add other ingredients like herbs or cheese to the dough? A: Absolutely! Feel free to experiment with different flavors by adding herbs, cheese, olives, or even nuts and seeds to the dough before the initial rise.

Q: How should I store the bread once it’s baked? A: Once the bread has cooled completely, store it in a paper bag or a breathable bread bag at room temperature. Avoid storing it in a plastic bag as this can make the crust soggy.

Q: Can I freeze the bread? A: Yes, you can freeze the bread. Once it has cooled completely, wrap it tightly in plastic wrap and then place it in a resealable plastic bag or an airtight container before freezing. To thaw, simply leave it at room temperature or reheat it in the oven.

Q: My bread didn’t rise much. What went wrong? A: Several factors could affect the rise of your bread, including the freshness of your yeast, the temperature of the water, and the ambient temperature of your kitchen. Make sure your yeast is not expired and that the water you use is lukewarm, around 110°F (43°C). Additionally, providing enough time for the dough to rise, especially during the initial resting period, is crucial for proper fermentation and rise.