French Bread

بتول محفوظCocinero

Ingredientes

• Harina integral
  0.8 cup
• Warm water, 45 degrees Celsius
  0.5 cup
• Levadura instantánea
  0.5 teaspoon
• Harina
  6 cup
• Corn flour, for dusting
  2 tablespoon
• Sal
  1 tablespoon
• Levadura instantánea
  0.5 teaspoon
• Warm water
  2.5 cup

Pasos

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.

   Herramientas necesarias:

   Tazón para mezclar

   5 minutos
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 minutos
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 minutos
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.

   Herramientas necesarias:

   Tazón para mezclar

   5 minutos
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 minutos
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 minutos
7. 7

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

   7 minutos
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.

   Herramientas necesarias:

   Tazón para mezclar

   10 minutos
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 minutos
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 minutos
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.

    Herramientas necesarias:

    🍳

    Baking Sheet

    120 minutos
12. 12

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

    Herramientas necesarias:

    Horno

    10 minutos
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 minutos
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 minutos

Datos nutricionales

Información nutricional de los ingredientes (por 100g)

Harina integralpor 100g

Energía340 kcal

Proteínas13 g

Grasa total2.5 g

Carbohidratos72 g

Fibra dietética10 g

Azúcares totales1 g

Levadura instantáneapor 100g

Energía325 kcal

Proteínas9 g

Grasa total4 g

Carbohidratos64 g

Harinapor 100g

Energía364 kcal

Proteínas10.33 g

Grasa total1 g

Carbohidratos76.31 g

Fibra dietética2.7 g

Azúcares totales0.3 g

Salpor 100g

Ceniza100 g

Levadura instantáneapor 100g

Energía325 kcal

Proteínas9 g

Grasa total4 g

Carbohidratos64 g

* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.

Características y etiquetas dietéticas