French country bread

Category: Yeast bread
French country bread

Ingredients

For dough
wheat flour 250 gr.
salt 4.5 gr.
pressed yeast (fresh) 1.25 gr.
water 150 ml.
For the test
dough all
wheat flour 250 gr.
water 195 ml.
pressed yeast (fresh) 1.75 gr.
rye flour c / z 50 gr.
salt 4.5 gr.

Cooking method

  • Cooking dough knead the dough from wheat flour, salt, water and yeast. At home, not everyone has a jewelry scale, so I first weighed 3 grams. yeast, and then took away a part so that "just now there was literally 2 grams", that is, a little, literally a tiny bit less than two grams. I put these a little less than two grams in a bowl, covered it with a film and put it in the refrigerator - they will still need it, and with the remaining gram with a little I kneaded the dough and, collecting it into a bun, left it under the film to part for 12 hours (proofing time 12-16 hours)
  • Cooking the dough After 12 hours, the dough has grown noticeably, it is all riddled with holes. We tear it into pieces into the bowl of the food processor, add yeast that gets bored in the refrigerator (I diluted it with water, which is needed in the dough and then added it), add the rest of the flour and salt, let it stand for 20 minutes and knead the dough at 2nd speed for about 5 minutes (I can't stand 20 minutes, I forget all the time). The dough is collected in a soft, spreading bun. Let it stand for 40 minutes, then stretch it, fold it, then stretch it for another 40 minutes and fold it again, let it stand for another 40 minutes and then form the bread - round or oblong (sprinkle the cutting surface with flour). We distribute the bread for about 70 minutes, make cuts and send it to bake with steam in an oven preheated to 220-230C for 10 minutes. After 10 minutes, remove the steam, lower the oven temperature to 200-210C and bake for another 25 minutes. We check the readiness with a skewer.
  • French country bread French country bread French country bread
  • Cut and break while still hot. Bon Appetit!

The dish is designed for

850-900 gr.

Time for preparing:

with proofing - about 15 hours

Cooking program:

harvester, oven

Note

Recipe from a well-known site from the author yugai ludmila65, thank you very much, very tasty crispy bread!

Rarerka
These are the fooots! Beauty!
I cannot pass by such a bread! Can I drag him off for myself?
V-tina
Lyudochka, Thank you! drag the whole loaf, I have already put a new dough - I want to try the 16-hour one, the bread is simply amazingly delicious, I baked it twice and both times it was so beautiful, crisp, and what is most striking is that when I tried three grams of yeast for the first time - until the end I did not believe that something would turn out sensible
Wildebeest
V-tina, Tina, thanks for the recipe for this bread. While I took it to the bookmarks.
V-tina
SvetaI hope it won't stay there for a long time - very tasty and simple bread
lu_estrada
oo, Tinochka, this is very tasty bread!
The last time I put on a big bag and we left, we returned after 26 hours, the bread turned out to be simply delicious.
So that it is impossible to leave even more, the aroma and taste are simply amazing.
Now I looked into the refrigerator, and the bread is still soft and fragrant, although it was baked a week ago.
French country bread
The bread on your pictures is very beautiful !!!
V-tina
Ludmila, Lyudochka, I'm glad that she is not alone in her addiction
Quote: lu_estrada
So that it is impossible to leave even more, the aroma and taste are simply amazing.
yeah, I understood, thanks, I will gradually increase the exposure time and choose the optimal one for myself
Quote: lu_estrada
and the bread is still soft and fragrant
and you have a very beautiful bread, thanks for the photo and advice
Evgeniya
V-tina, Tina, what a beauty and only 3 g of yeast. I take both bread and a recipe!
V-tina
Evgeniya, enjoy your baking and eating!
OlgaL
What do you mean "with steam" and "remove steam"? - Please clarify.
V-tina
OlgaL, We bake for 10 minutes with steam in any way possible - the oven program, a frying pan with water, or whoever else has adapted in his oven, after 10 minutes we either turn on the program without steam or just take out the dishes with water from the oven
OlgaL
V-tina, thank you! Does adding steam especially when baking bread have an effect or even for baking?
I have a convection oven - is this feature useful when baking bread?
V-tina
Quote: OlgaL
Does adding steam especially when baking bread have an effect or even for baking?
OlgaL, I add steam only when baking bread, I bake baking starting from a cold oven
Quote: OlgaL
is this feature useful when baking bread?
I bake everything with convection - I like it
tatabata
And I have already baked, such a piglet turned out! Thank you very much! I ran the rack in the basket for 50 minutes, I was more afraid, I climbed out. Biga stood for 16 hours. Thank you
French country bread


Added Sunday 22 May 2016 06:48 PM

Oh, but the photo from the gallery was not inserted! I'm going to study the materiel!


Added Sunday 22 May 2016 6:51 pm

Has mastered!
Rarerka
And I'm smart too! I baked too!
French country bread

French country bread

French country bread


Made from 1 grade flour + cellulose
Soooo crumbs
Thank you for the bread recipe
Olga_S
Quote: Rarerka

Beautiful loaf !!!
V-tina
Quote: tatabata
And I have already baked, such a piglet turned out
really a pig, but beautiful and tasty, tell me? thanks for the photo
Quote: Rarerka
And I'm smart too! I baked too!
of course, clever, beautiful bread and crumb, right in mine, how delicious it is ...
Quote: Rarerka
Thank you for the bread recipe
Pekies to health, my dear

Rarerka
Olgayes it tastes better than beautiful
Wrapped it up!
V-tina
Quote: Rarerka
yes it tastes better
that's for sure, especially awesome crust


Added Sunday 22 May 2016 7:52 pm

Quote: Rarerka
+ target grain
oh by the way! I forgot to say - I took this flour to my taste, so it is quite possible to try with other rye flour
tatabata
Both delicious and beautiful. I will certainly repeat! And most importantly, it is convenient: I set the bigu, but as time appeared, create.
V-tina
Quote: tatabata
And most importantly, it is convenient: I set the bigu, but as time appeared, create.
yes, and each time changing the flour a little or changing the aging time a new taste of wonderful bread
Wildebeest
V-tina, Tina, I got to your bread. I put the dough seven hours ago at 1.3 grams. pressed yeast. violent fermentation.
So should the dough ferment for 12 hours at room temperature or put it in the refrigerator? I'm going to the oven tomorrow at 9 in the morning. True, this will already be fermentation for about 21 hours.
Thanks for the answer.
V-tina
Sveta, now it is very hot (we even now have +30), I would still put it in the refrigerator, especially since the fermentation is active
Wildebeest
Tina, I put the dough in the refrigerator, we have, however, about 20 °. I did not expect such a different fermentation.
V-tina
Sveta, I do not ferment very much, but it also depends on yeast - I store a supply in the freezer, they become less active over time. It will be fine in the refrigerator, especially since there is a lot of time before the morning, and tomorrow you will add a second portion and in general everything will be fine
Wildebeest
Tina, I don’t know on which foot I’ll get up tomorrow, but the thought is flickering in my head not to add more yeast.
V-tina
Sveta, you don't need to add, of course, the main thing is to watch the proofing
Wildebeest
V-tina, something else closed my mind. When the dough is 12 o'clock, knead the dough and send it to the refrigerator for the night, warm it up in the morning, and so on.
I'm still an experimenter ...
V-tina
Sveta, it is possible and so, this is a normal thought, but I think you will get a slightly different result
Wildebeest
V-tina, Tina, strictly adhered to the recipe. Nevertheless, when kneading, I added the remains of yeast.The bread turned out to be nice.
I even liked my former work colleague (we keep in touch). I came to the conclusion that the dough can be kept for quite a long time, but not atrocious, so that it does not over-acid.
Definitely, I put it in lazy delicious bread.
V-tina
Sveta, Svetochka, I am very, very glad that you made friends with this bread, my family also love it very much
Wildebeest
Here I am a fool, I forgot to say that I baked this bread from first grade flour.
V-tina
Sveta, a good clarification, I want to slowly translate the recipe into rye, but so far there is not enough time for experiments
M @ rtochka
Tina, brought a report
A few days ago I baked bread. Probably, you need a little less flour, it came out a bit thick. But delicious, of course - they cut it hot, ate almost all of it at lunch
French country bread
French country bread
Thanks for the recipe!
I also couldn’t believe that you can bake bread with so much yeast!)))
V-tina
Daria, cool, right? flour is different, maybe yours needs less. I'm glad the family liked the bread
M @ rtochka
Yeah, I liked it, my husband cut and cut everything
Warm, soft - just mortality!
A crust of bread is generally a separate conversation
V-tina
Quote: M @ rtochka
husband cut and cut everything
Mine generally breaks

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