copyright reserved 2011

copyright reserved 2011

Tuesday, 13 September 2011

French Bread

French Bread Recipe.

2 TBL. Dry Active Yeast
2 TBL. of Sugar
3 Cups of warm water.
1 TBL Sea Salt
4 Cups of Unbleached White Bread Flour
2 Cups of Unbleached Whole Wheat Bread Flour

Mix sugar and yeast in a small mixing bowl.
Add warm water and let yeast mixture dissolve for five minutes.
Your yeast mixture should be frothy.

While yeast is dissolving, in a separate small mixing bowl mix white flour and sea salt.
Once yeast has dissolved pour into kitchen aid mixing bowl.
Add white flour mixture to yeast mixture one cup at a time, hand whisking mixture until 
smooth, after every cup.

Add wheat flour one cup at a time mixing well
Knead the finished dough  for five to seven minutes.
Your dough should be slightly sticky.

Cover with damp cloth and let the dough rise for a total of one hour.

During that hour punch down the dough and slightly stir every 10 minutes,
this gives your dough the unique french bread texture you are looking for.

On a floured surface divide dough into two sections.
Roll each section into a long rectangular form.
Fold over rectangle length wise then fold into french bread form.
Pinch all edges.

Place both rolls on a greased tray.
Make 1/4 inch deep slashes across loaves.
Let loaves rise for 20 minutes.

Bake at 400F for approximately 18 to 24 minutes,
or until the bottom of the loaves are golden brown.

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