Crusty French Bread - Cuisinart SM-70 - Stand Mixer - SM-PM Pasta-Maker Attachment Recipes

If you have time, allow a second rise before shaping to develop more fl avor in the bread,
1¼ cups warm (105 -110°F) warm water
4 teaspoons active dry yeast
6¼ cups unbleached, all-purpose or
bread fl our
1¾ cups cake fl our
¾ cup wheat germ
3½ teaspoons fi ne sea salt
1½ cups cold water
extra fl our for dusting bread
crusty
but it is very good without it, too.
Makes three loaves, about 1 pound each
Place the warm water in the Cuisinart
in yeast and a tablespoon of the fl our; let stand for 5
minutes, until mixture is foamy and bubbly. While yeast
is proofi ng, combine 5
1¼ cups of cake fl our with the wheat germ and salt. Add
the cold water and the fl our mixture to the yeast
mixture. Insert the dough hook and mix on speed 2 for
2 minutes. Combine remaining fl ours and reserve.
Continuing on speed 2, add the remaining fl our mixture
1 tablespoon at a time until a dough ball forms that
clings to the dough hook and cleans the sides of the
bowl. Set the timer for 4 minutes and the speed to 3 to
allow the dough to knead.
Dust dough ball lightly with fl our and place in a large
bowl, cover with plastic wrap. Let rise in a warm, draft-
free place until doubled in size, about 1 hour. Punch
dough down, recover, and let rise again until doubled in
size. (This last rise can be omitted if pressed for time,
but makes for a more fl avorful loaf, with a more artisanal
bread texture and crust.) Punch dough down and divide
into 3 pieces. Shape each into a long narrow loaf, about
14 to 16 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.
Dust loaves generously with fl our. Make 4 or 5 diagonal
slashes in the top of each loaf about ¼-inch deep,
using a serrated knife, razor or lame. Bake in preheated
425°F oven 25 to 30 minutes until browned and hollow
sounding when tapped. Cool on a wire rack. Bread slices
best when allowed to cool completely before slicing.
15
™ mixing bowl. Stir
3 / cups of all-purpose fl our and
4