|Preparation||Resting||Cooking||Start to finish|
|50 min.||5 hours 30 min.||40 min.||7 hours|
|1||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 56-60°C.
You can calculate the temperature of the water for this recipe in one click, using this small calculator.
|2||Put into the mixer bowl just 1 kg plain white flour (French Type 65) and 550 ml water at the right temperature.
Knead at minimum speed for 3 minutes.
|3||Leave the dough in the mixer, cover with a plastic sheet, and leave to rest for 1 hour.||1 hour|
|4||At the end of this time, add 18 g fine (or table) salt, 500 g leaven and 2 g yeast.||3 min.|
|5||Knead at minimum speed for 10 minutes.
Note: For the best way to knead, see: A few tips for effective kneading at home.
|6||After kneading, you can check the temperature of the dough, which should be 75°F (24°C), or better try the window-pane test.|
|7||Turn the ugh out onto the worktop and gather into a rough ball.||3 min.|
|8||Put the dough into a large floured bowl.
Cover with a plastic sheet, and leave to rest in a warm place for 1.5 to 2 hours.
|9||After resting, tip the dough onto your worktop.||3 min.|
|10||Divide into lumps of 500 grams (small loaves) or 1 kilo (large loaf).||10 min.|
|11||Shape each lump of dough into a ball, cover with a plastic sheet and leave to rest for 30 minutes.||30 min.|
|12||Press the dough flat again before shaping into round or long loaves.||5 min.|
|13||Put into floured bannetons (rising baskets).||3 min.|
|14||Cover with a plastic sheet and leave to rest for 2 hours.||2 hours|
|15||As these actions are rather difficult to describe, you can watch this short demonstration video on the right.|
|16||Preheat the oven to 240°C or 464°F.
Dust each loaf with flour, then turn it over onto the peel (bread oven "shovel") and slash it across the top.
|17||Put in the for approximately 40 minutes (check near the end of cooking time).
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..
For 2 loaves : 1.93 €
Per loave : 0.97 €
|Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: Ocean bread, Jura bread, Mustard baps, Loaf for "les filles'", Classic French white bread, ... [All]|
|Water: You can get more informations, or check-out other recipes which use it, for example: Bacon rolls, Pumpkin (or potimarron) soup, Cooking sugar, Panettone, Lumberjack turnovers, ... [All]|
|Leaven: You can get more informations, or check-out other recipes which use it, for example: Cretan Bread, Bacon rolls, Ali Baba bread, Peanut rolls, Saucipain, ... [All]|
|Fine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Mayonnaise, Eggs in tomato shells, Old style brioche, Tomato and cream cheese terrine, Quick stuffed courgettes, ... [All]|
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