please tell me how to make proper french bread hard surfice and soft and airly inside?

Question

My bread looks great from the outside but inside is like cake. how can I get airly soft bread inside? is this anything to do with ingredience? or the baking time??
I use 250g floor 7g dried yeast with 150cc of milk or warm water, a teaspoon of suger, salt and oil. bake 25min in 220 degrees oven with steam (keep water at the lower tray)
Please let me know if anything I particularly need to do for airly bread.

Answer 1

try this one..

French Bread
SUBMITTED BY: Janet Vink

"'My husband game me a bread machine for Christmas the year we were married, and I use it about once a week,' notes Janet Vink from Geneseo, Illinois. 'We like slices of this bread with a spaghetti dinner and often use the leftovers for French toast.'"

PREP TIME 20 Min
COOK TIME 20 Min
READY IN 40 Min
SERVINGS & SCALING
Original recipe yield: 32 servings

INGREDIENTS
1 1/4 cups water (70 to 80 degrees F)
2 teaspoons sugar
1 teaspoon salt
3 1/2 cups bread flour
1 1/2 teaspoons active dry yeast
1 tablespoon cornmeal
GLAZE:
1 egg
1 tablespoon water
2 teaspoons sesame seeds, toasted

DIRECTIONS
In bread machine pan, place the first five ingredients in the order suggested by the manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
When cycle is completed, turn dough onto a lightly floured surface. Divide in half. Roll each portion into a 10-in. x 8-in. rectangle. Roll up jelly-roll style, starting with a long side; pinch seams to seal.
Sprinkle a greased baking sheet with cornmeal; place loaves seam side down on prepared pan. Cover and let rise in a warm place until doubled, about 20 minutes.
Whisk egg and water; brush over loaves. With a sharp knife, make four shallow slashes across the top of each loaf. Sprinkle with sesame seeds if desired. Bake at 375 degrees F for 20-25 minutes or until golden brown. Cool on wire ra

Answer 2

I enjoy crusty European style bread.

A frind that owns a bakery told me this trick that I use. The last 15 minutes of baking time use a spray bottle and squirt a small amount into the hot oven, do this a few times. It will create steam which will make make the outside crusty. Allow the steam to disapate before removing the bread from the oven.

Answer 3

Here is a fool proof and excellent recipe.

I would use egg whites on your bread before baking, though to make it crispy, but this recipe should give you the airy middle that you are looking for. Let me know what you think!

2 1/2 cups hot water
2 tablespoons shortening
2 teaspoons salt
2 tablespoons sugar
2 tablespoons instant yeast
6 1/2 cups all-purpose flour

Place hot water in large bowl.
Add the shortening, salt and sugar.
Stir and let stand until lukewarm.
Sprinkle yeast over all.
Beat until smooth.
Add 3 cups flour and beat until mixed.
Work in 2 cups flour with a wooden spoon.
Gradually knead the last 1-1/2 cups flour in until no longer sticky-about 3 minutes.
Cover and let rise for 30 minutes.
Punch down and place on floured board.
Roll out to a rectangle.
Cut lengthwise in half.
With each strip, roll up lengthwise and pinch seams.
Roll gently back and forth with hands to desired length and to smooth loaf out.
Lightly grease cookie sheet or use French loaf bread pans. Dust with cornmeal if desired, and put bread dough in pans.
Cover and let rise for 25 minutes.
Cut diagonal slashes across bread about 1/4" deep.
Preheat oven, pour boiling water on large cookie sheet to fill.
Place cookie sheet on bottom rack in oven.
Brush loaves with warm water and place bread on higher rack in oven above water.
Bake at 350°F for 30-35 minutes.

Answer 4

"A crisp, crunchy crust and slightly chewy center make this bread as traditional as the breads served in France."

INGREDIENTS

* 6 cups all-purpose flour
* 2 1/2 (.25 ounce) packages active dry yeast
* 1 1/2 teaspoons salt
* 2 cups warm water (110 degrees F/45 degrees C)
* 1 tablespoon cornmeal
* 1 egg white
* 1 tablespoon water

number of stars

READ REVIEWS (214)

* Review/Rate This Recipe
* Save To Recipe Box
* Add to Shopping List
* Add a Personal Note
* Post a Recipe Photo
* Post a Favorite Food List
* Create a Menu

DIRECTIONS

1. In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
2. On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
3. Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
4. Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
5. With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.

Good luck in yr baking.

Answer 5

it's very simple.. you can stick to whatever recipe you want to follow.. the trick is in the oven temperature.. You start with high heat then you finish with low heat to give you a crispy outer crust and a soft core.. In your case, baguettes (frnch bread) are baked in a pre heated oven (240-250 c) then you lower the heat down to 180c after 5-10 mins depending on the size of your dough...