New Orleans French Bread
This New Orleans-style French bread develops exceptional flavor from extended proofing and overnight refrigeration, and can be made by hand or with a stand mixer.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat the oven to 425 F for later baking.
-
Combine sponge ingredients and mix for 3 minutes. Sprinkle with 2 teaspoons flour, cover, then let rise at room temperature for 4-5 hours.
-
Refrigerate the sponge overnight.
-
Remove the sponge from the refrigerator 2 hours before mixing the remaining dough.
-
Once the sponge reaches room temperature, add the remaining dough ingredients (including sugar, if used).
-
Mix with a dough hook, then knead on medium-low speed for 8 minutes until smooth and elastic; if kneading by hand, knead for 10 minutes. Add flour as needed to prevent sticking.
-
Cover the dough and let it rise for 1.5-2 hours until doubled in bulk.
-
Punch down the dough and shape it into baguettes or round loaves. Cover and let rise for 45 minutes.
-
Score the loaves with a lame or sharp knife.
-
Bake at 425 F for 15-25 minutes. Spray the oven floor with water 4-6 times during the first few minutes to create steam. Bake until golden brown, hollow when tapped, or 190 F internal.