French Bread

بتول محفوظCuoco

Ingredienti

• Farina integrale
  0.8 cup
• Warm water, 45 degrees Celsius
  0.5 cup
• Lievito istantaneo
  0.5 teaspoon
• Farina
  6 cup
• Corn flour, for dusting
  2 tablespoon
• Sale
  1 tablespoon
• Lievito istantaneo
  0.5 teaspoon
• Warm water
  2.5 cup

Passi

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.

   Utensili necessari:

   Ciotola per mescolare

   5 min
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 min
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 min
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.

   Utensili necessari:

   Ciotola per mescolare

   5 min
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 min
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 min
7. 7

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

   7 min
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.

   Utensili necessari:

   Ciotola per mescolare

   10 min
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 min
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 min
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.

    Utensili necessari:

    🍳

    Baking Sheet

    120 min
12. 12

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

    Utensili necessari:

    Forno

    10 min
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 min
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 min

Fatti nutrizionali

Valori nutrizionali degli ingredienti (per 100g)

Farina integraleper 100g

Energia340 kcal

Proteine13 g

Grassi totali2.5 g

Carbohydrate72 g

Fibre alimentari10 g

Zuccheri totali1 g

Lievito istantaneoper 100g

Energia325 kcal

Proteine9 g

Grassi totali4 g

Carbohydrate64 g

Farinaper 100g

Energia364 kcal

Proteine10.33 g

Grassi totali1 g

Carbohydrate76.31 g

Fibre alimentari2.7 g

Zuccheri totali0.3 g

Saleper 100g

Ceneri100 g

Lievito istantaneoper 100g

Energia325 kcal

Proteine9 g

Grassi totali4 g

Carbohydrate64 g

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag