French Bread

بتول محفوظCuisinier

Ingrédients

• Farine complète
  0.8 cup
• Warm water, 45 degrees Celsius
  0.5 cup
• Levure instantanée
  0.5 teaspoon
• Farine
  6 cup
• Corn flour, for dusting
  2 tablespoon
• Sel
  1 tablespoon
• Levure instantanée
  0.5 teaspoon
• Warm water
  2.5 cup

Mesures

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.

   Matériel requis:

   Bol de mélange

   5 minutes
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 minutes
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 minutes
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.

   Matériel requis:

   Bol de mélange

   5 minutes
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 minutes
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 minutes
7. 7

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

   7 minutes
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.

   Matériel requis:

   Bol de mélange

   10 minutes
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 minutes
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 minutes
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.

    Matériel requis:

    🍳

    Baking Sheet

    120 minutes
12. 12

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

    Matériel requis:

    Four

    10 minutes
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 minutes
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 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Farine complètepour 100g

Énergie340 kcal

Protéines13 g

Lipides totaux2.5 g

Glucides72 g

Fibres alimentaires10 g

Sucres totaux1 g

Levure instantanéepour 100g

Énergie325 kcal

Protéines9 g

Lipides totaux4 g

Glucides64 g

Farinepour 100g

Énergie364 kcal

Protéines10.33 g

Lipides totaux1 g

Glucides76.31 g

Fibres alimentaires2.7 g

Sucres totaux0.3 g

Selpour 100g

Cendres100 g

Levure instantanéepour 100g

Énergie325 kcal

Protéines9 g

Lipides totaux4 g

Glucides64 g

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques