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Nov 2, 2017 · Fold the top edge over and press or pinch lightly. Take the end of the bread dough and fold it up and over an inch or two to give an even thickness all the way down the loaf. Pinch to seal the end. Repeat on the other end of the dough. Then, deliberately and thoroughly pinch and seal the entire length of the loaf.
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Aug 13, 2021 · Combine the egg and water in a small bowl and brush the mixture very gently over the top of the bread just before baking. Bake the loaves for about 18-20 minutes or until the tops are golden brown. Remove the bread from the oven and let it cool almost completely before slicing and serving. Course: Bread.
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Transfer to a lightly greased mixing bowl, cover with a towel, and let rise until double in size, about 1 hour. Divide dough in half. Roll each half into a large rectangle. Roll up tightly from the long end. Place onto a lightly greased baking sheet or into a French bread pan. Cover and let rise 30 to 45 minutes.
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2 days ago · I made this bread in a French bread pan and the second one was made on a baking sheet. Here is what I have noticed. The crust and the crumb were the same in both. The shape of baguette in the French bread pan will have more of a round shape. The baguette raised and cooked on the baking sheet will have a slightly more flat bottom.
Nov 14, 2021 · Prep the yeast water: Heat the water per package instructions: 110°F for active dry yeast or 130°F for instant yeast. Stir together YEAST and WARM WATER in a large mixing bowl. Rest for 5 minutes until yeast is foamy and activated (skip if using instant yeast). Mix the Dough: Add FLOUR and SALT to the yeast mixture.
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Apr 13, 2020 · Repeat with the second dough ball. Let rise for 30-45 minutes. Make three diagonal cuts across the top of each loaf. Bake in oven. Preheat the oven to 400°F. Bake for 17-20 minutes or until the tops are golden brown. Brush the top of the homemade french bread with melted butter if desired.
Sep 27, 2020 · Preheat oven to 450º. Set up a "simulated baker’s oven" by placing a baking stone on the center rack, with a metal broiler pan on the rack beneath, at least 4 inches away from the baking stone to prevent the stone from cracking. Transfer the risen loaves onto a peel sprinkled with cornmeal. Slash the loaves.
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