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 French Country Bread Recipe
Wonderful bread, fragrant, with a thin crispy crust. After seeing and studying this recipe, I immediately put a biscuit. Baked for the first time and immediately turned out great. Try baking, I have no doubt that you will like it.
Course Children's Food Ideas, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Picnic Food Dishes
Cuisine French Cuisine
Cook Time 980 minutes
Servings
Ingredients
Course Children's Food Ideas, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Picnic Food Dishes
Cuisine French Cuisine
Cook Time 980 minutes
Servings
Ingredients
Instructions
  1. 3 g. yeast divided into two unequal parts: 1.25 g and 1.75 g. Most of the put in the refrigerator. From wheat flour, salt, water, yeast, knead the dough. Knead and roll into a bun, put it in a bowl under the film for 12-16 hours.
    3 g. yeast divided into two unequal parts: 1.25 g and 1.75 g. Most of the put in the refrigerator. From wheat flour, salt, water, yeast, knead the dough. Knead and roll into a bun, put it in a bowl under the film for 12-16 hours.
  2. And after 12 hours, here is such a starter, excellent fermentation. Sourdough with salt is called ripe or old dough, the French say "pate fermentation". The minimum amount of yeast and salt in kvass ensures its slower maturation and, as a result, the maximum development of taste.
    And after 12 hours, here is such a starter, excellent fermentation. Sourdough with salt is called ripe or old dough, the French say "pate fermentation". The minimum amount of yeast and salt in kvass ensures its slower maturation and, as a result, the maximum development of taste.
  3. Look, the leaven is covered with small bubbles.
    Look, the leaven is covered with small bubbles.
  4. Start testing. Process the pieces of sourdough, put them in a bowl of a combine, add all the other ingredients + 1.75 g of yeast, leave for 20 minutes.
    Start testing. Process the pieces of sourdough, put them in a bowl of a combine, add all the other ingredients + 1.75 g of yeast, leave for 20 minutes.
  5. Then knead at the second speed for 5 minutes. This can be done manually, in time - 15 minutes. The dough turns out very lively, slightly sticky.
    Then knead at the second speed for 5 minutes. This can be done manually, in time - 15 minutes. The dough turns out very lively, slightly sticky.
  6. Put on fermentation, again in a bowl, covered with a lid, for 2 hours. The dough must be doubled "stretch-fold". Every 40 minutes.
    Put on fermentation, again in a bowl, covered with a lid, for 2 hours. The dough must be doubled "stretch-fold". Every 40 minutes.
  7. But when the dough was fermented, it more than doubled. Sprinkle it with flour on the table, knead, squeeze out large bubbles and form bread. Round or oblong loaf.
    But when the dough was fermented, it more than doubled. Sprinkle it with flour on the table, knead, squeeze out large bubbles and form bread. Round or oblong loaf.
  8. Place the workpiece in a proofing basket or between the folds of a well-floured linen cloth. Cover with tape. For 70 minutes. Make incisions before baking. Preheat the oven with a stone (inverted baking sheet) to 230 degrees, put a smaller baking sheet with boiling water on the bottom. Carefully transfer the divided billet and bake for 10 minutes for a couple. Then remove from the heat, reduce the heat to 210-220 degrees and bake for 25-30 minutes. To prevent the crust from burning, cover the browned bread with foil. Cool the finished bread on the grill, under a linen towel.
    Place the workpiece in a proofing basket or between the folds of a well-floured linen cloth. Cover with tape. For 70 minutes. Make incisions before baking. Preheat the oven with a stone (inverted baking sheet) to 230 degrees, put a smaller baking sheet with boiling water on the bottom. Carefully transfer the divided billet and bake for 10 minutes for a couple. Then remove from the heat, reduce the heat to 210-220 degrees and bake for 25-30 minutes. To prevent the crust from burning, cover the browned bread with foil. Cool the finished bread on the grill, under a linen towel.
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