French Bread

بتول محفوظالطاهي

المكونات

• دقيق أسمر
  0.8 cup
• Warm water, 45 degrees Celsius
  0.5 cup
• خميرة فورية
  0.5 teaspoon
• دقيق
  6 cup
• Corn flour, for dusting
  2 tablespoon
• ملح
  1 tablespoon
• خميرة فورية
  0.5 teaspoon
• Warm water
  2.5 cup

الخطوات

1. 1

   To make the fermentation mixture, mix the yeast in the warm water. Add all the whole wheat flour until the mixture resembles a thick dough, whisk for about 100 strokes.

   الأدوات اللازمة:

   وعاء خلط

   5 دقيقة
2. 2

   Cover the bowl with a damp cloth and let it sit at room temperature for 2 to 8 hours, or longer for better flavor.

   480 دقيقة
3. 3

   You can also allow the fermentation mixture to rise in the refrigerator for 12 to 15 hours, bringing it back to room temperature before starting the recipe.

   900 دقيقة
4. 4

   For the dough, when the fermentation mixture is ready, it will be bubbly with a sour yeast smell. Place the fermentation mixture in a bowl and add 2 1/2 cups of water and the remaining half teaspoon of yeast, and stir well.

   الأدوات اللازمة:

   وعاء خلط

   5 دقيقة
5. 5

   Add one cup of flour at a time and mix well after each addition until the dough becomes very difficult to stir.

   5 دقيقة
6. 6

   Transfer the dough to a flat surface and knead for 10 to 12 minutes, adding more flour only when the dough becomes too sticky.

   12 دقيقة
7. 7

   Sprinkle salt on the dough and knead for an additional 5-7 minutes; the dough should be smooth.

   7 دقيقة
8. 8

   Shape the dough into a ball and cover it with a damp cloth for 5 to 10 minutes. Place the dough in a bowl and lightly oil the surface.

   الأدوات اللازمة:

   وعاء خلط

   10 دقيقة
9. 9

   Cover the dough with a damp cloth and let it rise at room temperature until it doubles in size, about 2 to 3 hours.

   180 دقيقة
10. 10

    Divide the dough into two pieces and shape them into balls. Cover with plastic wrap or a damp cloth and let sit for 30 minutes at room temperature.

    30 دقيقة
11. 11

    Shape the dough into molds or baguette shapes. Place a heavily floured cloth on a baking sheet, then place the loaves on the cloth and cover with a damp towel, letting them rise until doubled in size again, about two hours.

    الأدوات اللازمة:

    🍳

    Baking Sheet

    120 دقيقة
12. 12

    Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).

    الأدوات اللازمة:

    فرن

    10 دقيقة
13. 13

    Dust the baking sheet with corn flour, gently place the loaves on the baking sheet, ensuring they do not touch. Make several diagonal slashes in each loaf with a serrated knife, then place them in the oven immediately.

    5 دقيقة
14. 14

    Bake the bread until the loaves are golden brown, about 25 to 30 minutes. Remove from the oven and let cool on wire racks.

    30 دقيقة

الحقائق الغذائية

الحقائق الغذائية للمكونات (لكل 100غ)

دقيق أسمرلكل 100غ

الطاقة340 kcal

البروتين13 g

إجمالي الدهون2.5 g

الكربوهيدرات72 g

الألياف الغذائية10 g

إجمالي السكريات1 g

خميرة فوريةلكل 100غ

الطاقة325 kcal

البروتين9 g

إجمالي الدهون4 g

الكربوهيدرات64 g

دقيقلكل 100غ

الطاقة364 kcal

البروتين10.33 g

إجمالي الدهون1 g

الكربوهيدرات76.31 g

الألياف الغذائية2.7 g

إجمالي السكريات0.3 g

ملحلكل 100غ

الرماد100 g

خميرة فوريةلكل 100غ

الطاقة325 kcal

البروتين9 g

إجمالي الدهون4 g

الكربوهيدرات64 g

* المعلومات الغذائية أرقامها تقريبية واحتسابها قد يتأثر بنوع المكون وبطريقة الزراعة والتخزين والطبخ

الميزات والوسوم الغذائية