Sarah Mansfield French Bread (Oven)

Category: Yeast bread
Kitchen: french
Sarah Mansfield French Bread (Oven)

Ingredients

Yeast solution:
Fresh pressed yeast 8d.
Water 100g.
Dough:
Yeast solution 8d.
Wheat flour (protein content not higher than 12.5 g.) 300g.
Water 292g.
Dough:
Opara
Yeast solution 41g.
Wheat flour (protein content not higher than 12.5 g.) 600g.
Water 259g.
Ascorbic acid powder 1d.
Salt 16g.

Cooking method

  • For a yeast solution, dilute the yeast in water.
  • For dough, mix all the ingredients with a spoon, cover and leave for 12 hours at 23C. Put the rest of the yeast solution in the refrigerator.
  • For dough, mix all ingredients (except salt). Leave on for 20 minutes.
  • Next, knead at medium-high speed for 10 minutes. Add salt and knead for another 5 minutes at minimum speed.
  • Roll the dough into a ball, place in a greased container, cover and leave for 1 hour.
  • Next, carefully divide the dough into 2 (3) pieces, round, cover and leave for 40 minutes.
  • Then, carefully, trying not to release bubbles, form the blanks, put them in baskets, cover and leave for 1.5-2 hours at 23C.
  • Preheat the oven with the stone to 250C.
  • Before baking, cut the preforms, sprinkle with water.
  • Bake at 250C with steam for about 20 minutes. Then reduce the temperature to 200C and bake until cooked for about 30 minutes. Leave the finished bread in the switched off oven for another 10 minutes.
  • Cool on a wire rack.
  • Sarah Mansfield French Bread (Oven)
  • Sarah Mansfield French Bread (Oven)
  • Sarah Mansfield French Bread (Oven)
  • The most delicate crumb with a crispy crust. The holes I got were not so expressive, apparently I overdid it with molding. But the bread is delicious !!! Recommend.

The dish is designed for

2 breads, 690g each.

Note

Luda's recipe mariana_aga is taken from Nina's LJ nina_chka 🔗, with words of gratitude.

celfh
Mistletoe, what golden hands you have!
Omela
Tanya, Thank you. Although this time the current on silver pulled.
celfh
Quote: Omela

Although this time the current on silver pulled. [/ size]
nope, definitely gold: went to the link, you have better
Omela
Sonadora
Ksyusha, the bread is gorgeous! And holes, holes !!!!
Omela
Manyash, and de you saw holes there ???
Sonadora
As where? In the pictures!
Ksyusha, tell me, what kind of flour did you take and how to understand how much protein is in it? Or is it written on packets of flour, but I have not read it even once
Omela
Well, Duc is a hole. But very tasty !!! And I also liked that a small amount of yeast was used.

I have AUCHAN flour "general purpose". They write about protein on a pack, usually our flour has it 10-11. And 12 - you still need to look. The French do not recommend using strong flour here, so that the bread does not turn out to be rubbery, with a leathery crust and an overly elastic, "rubbery" crumb. Because there is no fat or sugar here, which softens the crumb and makes the crust more crumbly and brittle.
Merri
Ksyushechka, wonderful rolls! Why complicate things so much? Yeast solution ... Measure it 8g ...
Omela
Irina,
In this case, it is necessary to accurately measure the amount of yeast in order for the dough to ripen on time and the finished bread to be tender. But you're right, you don't have to complicate things. For dough you need 0.6 g. fresh yeast, for dough - 3g.
Merri
Quote: Omela

But you're right, you don't have to complicate things. For dough you need 0.6 g. fresh yeast, for dough - 3g.
Quite another matter!
Omela
But then it is necessary to take more water, respectively, for 8 and 41 g., I.e., for 300 g.
Zima
Ksyusha, this is not bread, this is Bread !!! Awesome! Crust, crumb mmm. Holes !!!! Slightly lukewarm, and even with butter, better than any of the most delicious cake (even though I have a sweet tooth)
One of the best I've baked! The dough in the work is very pleasant!
Sarah Mansfield French Bread (Oven) Sarah Mansfield French Bread (Oven) Sarah Mansfield French Bread (Oven)

Thanks for the recipe!
Omela
Hope, gorgeous bread !!

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