howdy HNY 2023
just sorting out Fibsboard a bit basically archiving it & updating the software to protect the database

let me know of any problems/ideas thx

should be easier to view on mobile devices now that's it's a more responsive design

Main Menu

One Hour French Bread

Started by moonshadow123, July 10, 2010, 12:09:08 PM

Previous topic - Next topic


I really like this recipe which years ago I modified to use on a baking stone. I can make this from start to finish in an hour which is why I really like it. It utilizes a quick rise method, but you don't lose much in flavor because of it.

Its also not too difficult to make.


5 1/2 to 6 cups bread flour (hi gluten)
2 packages yeast (or 4 ½ teaspoons)
2 tablespoons sugar
2 cups warm water (about 120-130 deg F)
2 teaspoons salt

Note: Before beginning, put your baking stone on the bottom rack of your oven and turn the temperature to 450 deg F. You want the stone to heat for at least 20-30 minutes at 450 deg F.

1.   Combine 2 cups flour, yeast, sugar and salt in large mixing bowl.

2.   Heat water until very warm (120-130 deg F).

3.   Add liquid to the flour mixture and using a ladle vigorously stir and mix together for about 3-5 minutes.  Gradually stir in the remaining flour to make a soft dough.

4.   Turn onto a lightly floured surface and knead for about 5-10 minutes until smooth and elastic.

5.   Cover and let rest for about 10 minutes.

6.   Cut the dough in half—for two loaves

7.   Roll each out into a roughly 13 X 7 inch rectangle.

8.   To shape the loaf, roll up the dough from the narrow side, pressing the dough into roll at each turn. Press ends of loaf to seal and fold underneath. Press or pinch bottom side of dough to seal overlap. (Make sure the length of the loaf will fit on your stone.)

9.   Put shaped loaves on a peel generously sprinkled with cornmeal (which keeps it from sticking) NOTE: if you don't have a peel, use a thin sheet of plywood or a flat metal cookie sheet.

10.   Let rise until double or almost double in size, about 20-40 minutes. NOTE: I routinely cut corners here and only let it rise for about 15 minutes—the bread doesn't rise as much, but baking using the hot stone gives it a lot of bounce”when it bakes.

11.   With a sharp knife, make 3 or 4 diagonal cuts in the dough, about ½ inch deep.

12.   Slide loaves onto baking stone in preheated 450 deg F oven.

13.   Immediately squirt the tops of the loaves with water and also squirt some on the sides of the oven. Quickly shut door, wait a few minutes and repeat.
Repeat again if so desired. NOTE: Don't be afraid to use plenty of water. The steam in the oven is what gives the bread its final "chewy" "crusty" texture. I use a total of at least 3/4 cup water.

14.   After about 5-7 minutes, turn the oven down to about 400 deg F. Bread is done when browned and it sounds hollow when tapped on the bottom. NOTE: I don't pay much attention to exact oven temperature or exact cooking time—it's done when it's done. The loaves will probably be done in 15 or 20 minutes when baked on a stone.

15.   Using some oven mitts, grab the loaves and put on a rack to cool.

Rip off a hunk, slather with butter and devour.

Variations:  Make really crusty, chewy dinner rolls or hamburger buns. Cut dough into golf ball or a little larger size pieces with a knife. Roll between your palms, which you keep dusted with flour, to shape. If you want, slash the top of the shaped ball. You can form dough into other shapes, it's up to you and your imagination. Small rolls will only take about 10 minutes or less to bake. Bake 5-7 at a time on your stone.

I haven't made this bread lately and didn't think I had any pictures, but then remembered I had snapped a few last year and hadn't trashed them, so I've attached them.


That looks great Moon.

I don't have a baking stone but have considered purchasing one or two for making naan bread and pizza.

Would it work for those?


Beautiful pics, moonshadow!

Thanks for sharing the recipe.  I can't wait to try it!   :yes:


"Wars arise from a failure to understand one another's humanness. Instead of summit meetings, why not have families meet for a picnic and get to know each other while the children play together?" - His Holiness the Dalai Lama, 1981


Quote from: garp_02 on July 12, 2010, 05:05:51 PM
That looks great Moon.

I don't have a baking stone but have considered purchasing one or two for making naan bread and pizza.

Would it work for those?

I would think naan, which is a kind of flatbread, would come out very well on a stone, though Ive never made that--have done focaccia though.

I make pizza frequently and there's nothing to compare doing it on a stone. It takes about 7-10 minutes to bake in 500 deg F oven. I dug some old pics out and have attached below. (ideally,  it would be nice to do pizza in a wood fired brick oven, where you can get 900 deg. F temperatures.

If you do get a stone, don't get those little small round ones, get as large a one as you can find that will fit in your oven.

Attached some more pics of other stuff I baked on a stone.


some things baked on my stone


ok, my provincialism is going to show with this, but hey i am but a country boy too long out of the city .. when i first read "baking stone", i immediately thought of brownies and baking stoned .. i have never even heard of a baking stone, but i am now interested .. please tell me more -- those are some beautiful loaves
A little inaccuracy sometimes saves tons of explanation. -- Unknown
e-mail me


Thanks folks - will do some internet shopping for a large stone.



Tried this out some time ago and its a pretty cool way to make great bread in a cast iron pot (with lid).

Its also ridiculously easy as there is no arduous work involved.

Making No-Knead Bread

Here's some pics of my first attempt.