Name: French Country Bread
Prep time: 16 h 20 min
Cook time: 16 h 20 min
Yield: 8
Ingredients: Flour - 500 gram; Water - 345 Ml; Salt - 9 gram; Dry yeast - 3 gram; Rye flour - 50 gram

Recipe information

Cooking:

16 hour 20 min.

Servings per container:

Source:

More details

Ingredients for - French Country Bread

1. Flour - 500 gram

2. Water - 345 Ml

3. Salt - 9 gram

4. Dry yeast - 3 gram

5. Rye flour - 50 gram

How to cook deliciously - French Country Bread

1. Stage

Divide 3 grams of yeast into two unequal parts: 1.25 grams and 1.75 grams. Mix wheat flour, salt, water and yeast into a sourdough. Knead it and, having rolled into a ball, put it in a bowl under a film for 12-16 hours.

2. Stage

And after 12 hours, this is how the stew is made, a great fermentation. A stew with salt is called a ripe or old dough, the French say "pate fermentee". The minimum amount of yeast and salt in the leavening ensures a slower maturation of the dough, and as a result, a maximum development of flavor.

1. Stage. French Country Bread: And after 12 hours, this is how the stew is made, a great fermentation. A stew with salt is called a ripe or old dough, the French say

3. Stage

Look, the pastry is streaked with small bubbles.

4. Stage

Let's proceed with the dough. Tear the stew into pieces, put it into the mixer bowl, add all the remaining ingredients + 1.75 grams of yeast, and leave for 20 minutes.

1. Stage. French Country Bread: Let's proceed with the dough. Tear the stew into pieces, put it into the mixer bowl, add all the remaining ingredients + 1.75 grams of yeast, and leave for 20 minutes.

5. Stage

Then knead on the second speed, for 5 minutes. It is also possible to do this by hand, time - 15 minutes. The dough is very lively, a little sticky.

1. Stage. French Country Bread: Then knead on the second speed, for 5 minutes. It is also possible to do this by hand, time - 15 minutes. The dough is very lively, a little sticky.

6. Stage

We put for fermentation, again in a bowl, covered, for 2 hours. It is necessary to "stretch - fold" the dough twice. Every 40 minutes.

1. Stage. French Country Bread: We put for fermentation, again in a bowl, covered, for 2 hours. It is necessary to

7. Stage

And here is the dough that has already ejected, it has more than doubled in size. Dump it on a floured table, knead, squeeze out large bubbles and form the bread. Round or oblong loaves.

1. Stage. French Country Bread: And here is the dough that has already ejected, it has more than doubled in size. Dump it on a floured table, knead, squeeze out large bubbles and form the bread. Round or oblong loaves.

8. Stage

Place the piece in a proofing basket or between the folds of a well-floured linen cloth. Cover with cling film. Let rise for 70 minutes. Make incisions before baking. Preheat the oven with a stone ( inverted tray) to 230 degrees, on the bottom put a smaller tray with boiling water. Carefully transfer the distant billet and bake for 10 minutes with steam. Then remove the steam, reduce the heat to 210 to 220 degrees and finish baking, 25 to 30 minutes. To prevent the crust from burning, cover the browned bread with foil.