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24-Hour Bread Machine French Loaf (Artisan Steam-Baked Crust)
Experience the perfect 'crackle' with this hand-rolled French loaf. Developed specifically for King Arthur Bread Flour, this recipe uses a 24-hour cold ferment to develop a deep, complex flavor, while the steam-baked finish creates a rustic, golden crust that’s just to die for when dipped in the Sicilian Red Gravy.
Ingredients
Method
1. The Machine (The "5-Minute" Rule)
Add ingredients to your bread machine (Water, Maple Syrup, Salt, King Arthur Bread Flour, then Yeast). Select the DOUGH setting.About 5 minutes into the mixing, lift the lid. If the dough is sticking to the sides, add a tablespoon of flour. If it’s not forming a smooth ball, add your extra 2 tbsp water and restart the machine. It should look like a smooth, soft ball.2. The Cold Ferment (The Flavor Builder)
For that authentic heritage flavor, once the machine finishes, place the dough in an oiled Ziploc bag or large bowl cover with handy wrap. Refrigerate for 8–24 hours. This slow rise is the secret to the professional "crackle." and "taste" Remove from the fridge 2 hours before you plan to shape it.3. Shape & Proof (The Envelope Fold & Roll)
On a lightly floured surface, pat the dough into a rectangle (roughly 9" wide by 12-14" long).The Envelope Fold: Imagine your rectangle is a piece of paper. Fold the top third down toward the center, then fold the bottom third up over it (like a letter).The Roll: Starting from the newly folded edge closest to you, use your thumbs to roll the dough away from you tightly. With every turn, use the heel of your hand to "seal" the dough against the work surface. This builds the surface tension needed for a great rise.The Seam: Once you reach the end, pinch the long seam and the ends tightly.The Rise: Place seam-side down on a baking sheet. Cover with a cloth and let rise in a warm spot for 60–90 minutes until very puffy.4. Preheat & Score
Preheat your oven to 400°F (Convection if you have it). Place an empty metal pan on the bottom rack. Use a sharp knife or razor to make 3 deep diagonal slashes across the top of the loaf.Baker's Choice: Use an egg white wash for a shiny, thin "bakery" look, or skip the wash if you prefer a rustic, floury finish.5. Bake with Steam & The Butter Secret
Slide the bread in and quickly pour 1 cup of hot water into the bottom pan to create steam. Bake for 20–25 minutes until golden brown.The Finishing Touch: Immediately upon removing from the oven, brush the crust generously with melted butter. This softens the crunch just enough to give it that "shattering" texture rather than a hard one.
Nutrition
Notes
Choose the *Whole Egg* if you want that “premium” bakery look with a deep brown, soft-to-the-touch crust. It’s beautiful and tastes rich.
Choose the *Egg White* (or just Water) if you want that specific “supermarket” French loaf that has a light golden color and a crust that “crackles” when you squeeze the loaf.
*Quick Tip:* If you do go with the whole egg, make sure to add a pinch of salt to the egg and whisk it really well. The salt helps break down the proteins in the yolk so you don’t get “clumps” of egg on your beautiful bread.
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