Bake Like a Pro: Master French Bread with Your KitchenAid Mixer in Minutes

Indulge in the tantalizing aroma and crisp crust of freshly baked French bread, now made effortless with your trusted KitchenAid mixer. This comprehensive guide will guide you through every step of the process, empowering you to create bakery-worthy loaves right in your own kitchen.

Ingredients: A Symphony of Flavors

1. 3 cups (360g) bread flour, plus more for dusting
2. 1 cup (240ml) warm water (105-115°F/40-46°C)
3. 1 tablespoon (15g) active dry yeast
4. 1 tablespoon (15g) sea salt

Equipment: Your Culinary Arsenal

1. KitchenAid stand mixer with dough hook attachment
2. Large mixing bowl
3. Measuring cups and spoons
4. Digital kitchen scale (optional)
5. Dutch oven with lid
6. Parchment paper
7. Bread knife

Step-by-Step Instructions: From Dough to Delight

1. Activate the Yeast:

• In a small bowl, whisk together the warm water and yeast. Let stand for 5-10 minutes, or until foamy.

2. Form the Dough:

• In the bowl of your KitchenAid mixer fitted with the dough hook, combine the bread flour and salt.
• Gradually add the activated yeast mixture while the mixer runs on low speed.
• Mix for 5-7 minutes, or until the dough forms a ball and pulls away from the sides of the bowl.

3. First Rise:

• Grease a large mixing bowl.
• Transfer the dough to the bowl, cover with plastic wrap, and let rise in a warm place for 1-2 hours, or until doubled in size.

4. Punch Down and Shape:

• Punch down the dough to release the air bubbles.
• Divide the dough in half and shape into two loaves.
• Place the loaves on a parchment paper-lined baking sheet.

5. Second Rise:

• Cover the loaves with plastic wrap and let rise for another 45-60 minutes, or until nearly doubled in size.

6. Preheat the Oven and Dutch Oven:

• Preheat your oven to 450°F (230°C).
• Place a Dutch oven with the lid on in the oven to preheat.

7. Score and Bake:

• Carefully remove the preheated Dutch oven from the oven.
• Use a sharp bread knife to score the tops of the loaves.
• Place the loaves in the Dutch oven and cover with the lid.
• Bake for 30 minutes with the lid on.
• Remove the lid and bake for another 15-20 minutes, or until the crust is golden brown.

Finishing Touches: A Symphony of Senses

1. Cool and Rest:

• Remove the bread from the Dutch oven and transfer it to a wire rack to cool completely.
• Let the bread rest for at least 30 minutes before slicing and serving.

2. Enjoy the Crusty Delight:

• Slice the bread and savor the crisp crust and airy interior.
• Pair it with your favorite spreads, soups, or salads for a culinary masterpiece.

Secrets to Success: Mastering the Art

• Use high-quality bread flour: Bread flour has a higher protein content, which results in a stronger gluten network and a more flavorful bread.
• Activate the yeast properly: The yeast needs warm water and a little sugar to activate. If the water is too hot or too cold, the yeast will not activate properly.
• Knead the dough thoroughly: Kneading develops the gluten in the flour, which gives the bread its structure and texture.
• Let the dough rise in a warm place: The dough needs time to rise in a warm place to develop its flavor and texture.
• Preheat the oven and Dutch oven: This creates a steamy environment that helps the bread to develop a crisp crust.
• Score the bread before baking: Scoring the bread allows the steam to escape during baking, which helps to create a more even crust.
• Cool the bread completely before slicing: This allows the bread to set and develop its full flavor.

What You Need to Learn

1. Why is my bread dense?

• The dough may not have been kneaded enough, or it may not have risen long enough.
• The oven may not have been hot enough.

2. Why is my bread crust too hard?

• The dough may have been over-kneaded.
• The bread may have been baked for too long.

3. Why is my bread gummy inside?

• The dough may not have been kneaded enough.
• The bread may have been baked in a too-humid environment.

4. Can I use active dry yeast instead of instant yeast?

• Yes, but you will need to activate it in warm water before adding it to the dough.

5. How can I store French bread?

• French bread is best stored at room temperature for 1-2 days.
• You can also freeze French bread for up to 3 months.