Serves 4
150 min
Long Loaves
Recipe GLPRf7b4d56f687465
Classic French-style long loaves with a crispy crust and airy crumb. Made with bread flour and semolina, these rustic loaves are perfect for serving alongside soups, salads, or simply enjoying with butter. The dough rises slowly to develop deep, complex flavors.
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Ingredients
2 cups lukewarm water
1 tablespoon instant yeast
1 tablespoon sugar
1/2 cup semolina flour
3 1/4 cups bread flour
2 teaspoons salt
2 tablespoons olive oil
Directions
In a large bowl, combine the lukewarm water, yeast, and sugar. Stir gently and let sit for about 5 minutes until the yeast is foamy and activated.
In another bowl, whisk together the bread flour, semolina flour, and salt.
Add the flour mixture to the yeast mixture along with the olive oil. Stir with a wooden spoon or mix by hand until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead for about 10 minutes until smooth and elastic, adding small amounts of flour as needed if the dough is too sticky.
Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour, or until doubled in size.
Punch down the dough and divide it into 2 equal portions. Shape each portion into a long, narrow loaf about 12 inches long, tapering the ends slightly.
Place the loaves seam-side down on a baking sheet lined with parchment paper or a lightly floured baking sheet. Cover loosely with a cloth and let rise for about 30-40 minutes until puffy.
Preheat your oven to 450°F (230°C). If desired, score the top of each loaf with a sharp knife in a diagonal pattern.
Bake for 25-30 minutes until the loaves are golden brown and sound hollow when tapped on the bottom. Cool on a wire rack before serving.
