Chuck Williams's country French from The Bread Lover's Bread Machine Cookbook: A Master Baker's 300 Favorite Recipes For Perfect-Every-Time Bread - From Every Kind of Machine (page 200) by Beth Hensperger

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Notes about this recipe

  • mfto on September 16, 2017

    p 200 This is a perfect bread machine recipe to make using the dough cycle and then transferring to a La Cloche clay baker with lid to rise for 30 minutes, slash the top of the dough and then transfer to a cold oven; set temp to 450 degrees and bake for 30 minutes before removing the lid and continue baking. I think that you could also use a Romertopf baker. I have a very old WelBilt machine with the paddle in the middle bottom of the bread. So my suggestions may not fit your machine. For helping you shape your dough, use food spray on instruments to almost eliminate dough sticking. Instead of using flour or cornmeal inside the baker, spray the inside of the bottom and cover. Also wet your hands or even spray them to avoid sticking. My dough really rose and if it had hit the cover, it would have stuck. Not pretty. It has been 3 days since I baked my first loaf and it is still moist and tasty. You do lose some crispness of the crust since I store in plastic.

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