French Bread - Preparing the Pans, Proofing Yeast
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How to Make French Bread
French Bread - Preparing the Pans, Proofing Yeast
French Bread - Making and Kneading the Dough
French Bread - The First Rise & Shaping
Baking the French Bread
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Amy Riolo is an internationally recognized culinary expert specializing in Middle Eastern and Mediterranean culture and cuisine. As a cookbook author, lecturer, food historian, food writer, culinary consultant, and cooking instructor, Amy promotes her philosophy of cooking and living with both pleasure and health. Her first book, Arabian Delights; Recipes & Princely Entertaining Ideas from the Arabian Peninsula has received rave reviews (Capital Books). Her second book Nile Style; Egyptian Cuisine and Culture (Hippocrene Books) will be released in spring 2009. She is also completing The Mediterranean Diabetes Cookbook, (American Diabetes Association) which will be released in spring 2010.
Amy’s popular lectures range in topics and include everything from Middle Eastern business etiquette to the history of various cuisines. She has been an invited guest speaker for the Embassy of the Arab Republic of Egypt, Welcome to Washington International, Montgomery College, Les Dames D’Escoffier, The Baltimore-Luxor-Alexandria Sister City Committee and the Mycological Association of Washington, DC. Amy also makes frequent appearances on numerous television and radio programs both in the United States and Egypt including Fox TV, Montgomery and Fairfax County TV, Nile TV and WHYY.
Amy currently writes the “Culture and Cuisine” feature for the Baltimore- Luxor-Alexandria Sister City Committee. She has also written articles for Cooking Light Magazine, Azizah Magazine, and the Kulanu newsletter. A graduate of Cornell University, Amy has experience in vocational, recreational, and children’s instruction, as well as corporate team building and cultural/culinary events. Her knowledge of the Italian, French, Spanish, and Arabic languages has enabled her to interpret many cultures and cuisines with intimacy and ease. She regularly teaches cooking classes at Sur la Table in Arlington, Virginia, and for private organizations.
A successful culinary consultant, Amy enjoys developing menus, recipes, training seminars, and themes for corporations, restaurants, and hotels. Amy is often asked to work as a consultant for museums where she creates menus and décor which represent the theme of new collections. In addition, she works with curators to incorporate sensory components like scent, touch, and taste into the schedule of events, allowing museum patrons to fully experience each exhibit.
Amy is a member of The International Association of Culinary Professionals, Culinary Historians of Washington, Les Dames d’Escoffier, Slow Food DC, Welcome to Washington International (where she co-chairs the Gourmet Committee), Cornell Club of Washington, the Women’s National Book Association, and the Baltimore – Luxor – Alexandria Sister City Committee (Where she is the chairperson of the Baltimore Friends of the Alexandria Library). Amy is based in the Washington DC, area and maintains a home in Egypt. She is currently organizing culinary tours to both the Mediterranean and Middle East.
French Bread - Preparing the Pans, Proofing Yeast
Chef Amy Riolo demonstrates how to prepare the pans and proof yeast for french bread.
French Bread - Preparing the Pans, Proofing Yeast
Ingredients
2 1/2 teaspoons active dry yeast
1 1/4 cup lukewarm whole milk, divided
2 cups unbleached bread flour
2 cups unbleached all-purpose flour, plus extra for work surface
2 teaspoons salt
1 teaspoon sugar
1/4 cup unsalted butter, at room temperature
1 teaspoon oil, for greasing bowl
Instructions
1. Line 2 baking sheets with silicone liners or parchment paper.
2. In a small bowl, stir the yeast into 1/4 cup of the milk. Slowly stir in 3/4 cup milk.
3. Place the flour, salt, and sugar together in a bowl fitted to a standing electric mixer fitted with a paddle attachment. Add the butter and mix on low speed to incorporate the butter. Pour the milk mixture into the flour mixture and mix on low speed until a soft dough is formed.
4. Turn the dough out onto a lightly floured work surface and knead for 8 to 10 minutes, or until dough is smooth and elastic. It should form a compact ball when it is finished.
5. Use the oil to grease a large bowl and place the dough in it, turning dough to coat on all sides. Cover with a lightly oiled clear film and leave to rise in a draft-free location for 1 hour, or until dough has doubled in size.
6. Turn the dough onto a lightly floured surface and lightly knock the dough back.
7. To make large loaves, divide dough into 2 pieces and roll into balls. Flatten each ball and roll back and forth using the palms of your hands with even pressure until they are approximately 8-inches in length. Place one bread loaf on each baking sheet.
8. To make small loaves (Petit Pains Au Lait), divide dough into 6 equal pieces and roll into balls. Flatten each ball and roll back and forth using the palm of one hand with even pressure until they are approximately 5-inches in length. Place 3 breads on each baking sheet.
9. Preheat oven to 400F degrees. Cover with oiled plastic wrap and let rise for 20 minutes. Remove plastic wrap and brush each loaf evenly with milk. Bake 25 to 30 minutes, or until golden. Transfer to wire racks to cool.
Transcripts
Amy Riolo: Hi, my name is Amy Riolo. Today, we are making classic French Pains au Lait. Now we are going to prepare our pans and proof our yeast for french bread.
To prepare our pans all that we need to do is take two baking sheets and line them with parchment paper. If you don't have parchment paper, you can use silicone mats to line them with or if you don't want to use either of those you can grease them with oil or butter or whatever you have on hand, just to prevent our breads from sticking. So we get those completed and out of our way and now we can go ahead and proof our yeast. What we will need to do is have a quarter cup of lukewarm milk which we are going to pour into a small bowl.
The reason that the milk needs to be lukewarm is so that it will start dissolving the yeast and really help the yeast to start working right away. This is two-and-a-half teaspoons of active dry yeast which is very powerful and we are just going to whisk it together and start stirring it.
If your milk is too hot that will prevent the yeast from working. It will actually make it deflate and if it's too cold it will make it work a lot more slowly. So you want to have milk just at about a tamping temperature or room temperature. So this is fine and when we come back we will make our dough for the french bread.
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