Recipes for simple French loaf:
500g bread flour (strong flour)
7g instance yeast
10g salt (*I reduce to 8g)
330ml cold water
π Add bread flour salt n yeast in the stand mixer use dough hoot mix in low speed (Kenwood chef speed 2) for 1 min
π pour in water by the side slowly n continue with the beat till batter is incorporated, turn speed to 5 n beat for 10-12 minutes till the bowl is clean. dough is fully developed.
π transfer dough onto a flour-dusked work surface do a few knead by hand and round up dough.
placed it into a lightly grease (u may use olive oil, vege oil or unsalted butter) or airtight container.
let's it proof in a warm place for 1-1.5 hrs till dough is double up.
π u will get estd 800+g dough after 1st proof. divide them into 4 portion.
round up dough again and let's it rest for 15 min. after 15 min mould each dough into a cylindrical shape. Do this by flattening dough with rolling pin n roll the dough tightly fro one end downwards. Make sure the seam is properly sealed.
π transfer dough onto a light grease tray and have 2nd proof in warm place again for another 1.5 hrs.
π dough is fully rise in 2nd proofing. use sharp blade make 3 diagonal cuts or slang cuts on the surface of each dough. DO KNOW CUT TOO DEEP.
π Use spray bottle spray some hot water onto dough. Baked in pre heated oven (210C)for 10 min. reduce to 180-185C for another 12 minutes until the bread is golden brown.
π♨ i using Rowenta oven.
500g bread flour (strong flour)
7g instance yeast
10g salt (*I reduce to 8g)
330ml cold water
π Add bread flour salt n yeast in the stand mixer use dough hoot mix in low speed (Kenwood chef speed 2) for 1 min
π pour in water by the side slowly n continue with the beat till batter is incorporated, turn speed to 5 n beat for 10-12 minutes till the bowl is clean. dough is fully developed.
π transfer dough onto a flour-dusked work surface do a few knead by hand and round up dough.
placed it into a lightly grease (u may use olive oil, vege oil or unsalted butter) or airtight container.
let's it proof in a warm place for 1-1.5 hrs till dough is double up.
π u will get estd 800+g dough after 1st proof. divide them into 4 portion.
round up dough again and let's it rest for 15 min. after 15 min mould each dough into a cylindrical shape. Do this by flattening dough with rolling pin n roll the dough tightly fro one end downwards. Make sure the seam is properly sealed.
π transfer dough onto a light grease tray and have 2nd proof in warm place again for another 1.5 hrs.
π dough is fully rise in 2nd proofing. use sharp blade make 3 diagonal cuts or slang cuts on the surface of each dough. DO KNOW CUT TOO DEEP.
π Use spray bottle spray some hot water onto dough. Baked in pre heated oven (210C)for 10 min. reduce to 180-185C for another 12 minutes until the bread is golden brown.
π♨ i using Rowenta oven.
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