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Posted by: Kim_Hamilton on 11/20/2008 12:11 AM Updated by: Kim_Hamilton on 11/22/2008 01:25 PM
Expires: 01/01/2013 12:00 AM
:

This Week on "Chef Chat", Executive Chef James Lehman of Ironstone Vineyards Talks "French Bread!"

Murphys, CA....Just in time for the holidays, Chef James tells us how to make the perfect french bread. What a perfect addition to your holiday meals. Chef James Chef James Lehman presents his very popular Cooking Classes again this winter. The first will be held on Sundays, January 11th, 18th & 25th. Starting off the series, James is going back to the basics, teaching the skills that don't come naturally to everyone. Cooking Skills 1, 2 and 3 are being taught successively beginning on January 11th. Cost is $75 per person, including class materials, food, wine and a souvenir. Time is 11:30 p.m. to 4 p.m. Reservations are required......





If you are on a Mac or having issues with the above video!


French Bread

Sponge
1/4 tsp yeast
2 Cups Bread Flour
1 Cup water, warm

Dough
3 Cups bread flour
1 tsp yeast
1 1/3 cups water, reoom temp
2 tsp salt

For the sponge, mixx all ingredients in the bowl of a standing mixer fitted with the dough hook. Mix on low until the ingredients come togfether and form a ball. Transfer dough to a small bowl and loosely cover with plastic wrap. Let this rise for about 3 hours and then place in the fridge for at least 8 hours. The sponge can be made the nigh before you plan on baking the bread. When you are ready to make the dough, remove the sponge from the fridge. For the dough, add the flour, yeast and water to the bowl of the standing mixerr fitted with the dough hook. Mix on low until the ingredients come together. Cover the bowl and let stand for 20 minutes. Next, add the sponge to the dough and then the salt. Turn the mixer to low for about 1 minute until the doughs come together and then increase the speed tomedium and mix for 5 minutes. Cover the bowl again with plastic wrap and let sit for 1 hour. remove the dough from the bowl form into a 16 inch loaf and place on a baking tray then let rise for an additional hour. After an hour place the dough into a 500 degree oven for about 10 minutes then reduce heat to 400 and bake an additional 35 to 40 minutes or until the bread is a crusty brown.

James Lehman
Executive Chef
Pro Chef II, C.C.C.
Ironstone Vineyards
1894 Six Mile Rd.
Murphys CA 95247
209-728-1251 Ext.19


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