Step by step recipe:
- 5 min.
- In bread-making, the water temperature is always important. It's not a fixed value, but related to 3 other temperatures: 1) the temperature of your flour, 2) the room temperature in your kitchen, and 3) the basic temperature of this recipe, which is 48-52°C.
You can calculate the temperature of the water for this recipe in one click, using this small calculator.
- 3 min.
- 15 min.Knead a little faster (the next speed up) for around 15 minutes, until the dough temperature reaches 24°C (75°F).
You could also chech the dough by trying the window-pane test.
- 2 min.Tip the dough out onto a lightly floured worktop.
- 15 min.Gather the dough into a ball and transfer to a large, clean bowl. Cover with a sheet of plastic.
Leave to rest for 15 minutes.
- 5 min.After this time, tip the dough onto a lightly floured worktop and cut into pieces of about 500g each.
- You can weigh each piece to check, as it is not easy to do this by eye.
Note: using the quantities stated, you can expect to obtain 1750 g of dough, to divide up as you choose.
- 5 min.Form each piece of dough into a ball.
As the gesture for doing this is difficult to describe, you can see it in the short video on the right.
- 15 min.Place the balls of dough on the floured worktop, dust the tops with flour and cover with a sheet of plastic.
Leave to rest for 15 minutes. This allows the dough to "relax".
- 5 min.Shape the loaves.
As the gesture for doing this is difficult to describe, you can see how it is done in the short video on the right.
- 2 hours
- 40 min.
- ...for 30 to 40 minutes.
Note: As when baking any bread, you should ensure that the oven is filled with steam for the first 15 minutes of baking. This page shows you how; it really is the secret of golden-brown, crusty loaves..
- You will notice how the holes in the bread are regular in size. This comes from the action of the yeast which, unlike leaven, produces even bubbles.
Remarks:You might also like to take a look at this page about making your own bread.
Source:After Thomas Marie (of the INBP French National Bakery Institute).
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More recipes?This recipe use (among others)
- Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: Mixed seed grissini, Leavened bread, New hamburger buns, Olive and pesto bread, Mustard baps, ... [All]
- Water: You can get more informations, or check-out other recipes which use it, for example: Sorrel soup, Puff or flaky pastry (pâte feuilletée), How to rehydrate dried mushrooms, Quince and apple compote, How to cook rice in rice-cooker, ... [All]
- Fine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Tartiflette, Tomatoes Macédoine , Rabbit terrine, Pretzels, Houmous, ... [All]
- Yeast: You can get more informations, or check-out other recipes which use it, for example: Chocolate rolls (petits pains), Mixed seed grissini, Rum babas, French baguettes, Pitta bread, ... [All]