French Bread

بتول محفوظbucătar

Ingrediente

• Făină integrală
  0.8 cup
• Warm water, 45 degrees Celsius
  0.5 cup
• Drojdie instantanee
  0.5 teaspoon
• Făină
  6 cup
• Corn flour, for dusting
  2 tablespoon
• Sare
  1 tablespoon
• Drojdie instantanee
  0.5 teaspoon
• Warm water
  2.5 cup

Pași

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.

   Ustensile necesare:

   Bol de amestecat

   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.

   Ustensile necesare:

   Bol de amestecat

   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.

   Ustensile necesare:

   Bol de amestecat

   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.

    Ustensile necesare:

    🍳

    Baking Sheet

    120 min
12. 12

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

    Ustensile necesare:

    Cuptor

    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

Date nutriționale

Valori nutriționale ale ingredientelor (per 100g)

Făină integralăper 100g

Energie340 kcal

Proteine13 g

Grăsimi totale2.5 g

Carbohidrați72 g

Fibre alimentare10 g

Zaharuri totale1 g

Drojdie instantaneeper 100g

Energie325 kcal

Proteine9 g

Grăsimi totale4 g

Carbohidrați64 g

Făinăper 100g

Energie364 kcal

Proteine10.33 g

Grăsimi totale1 g

Carbohidrați76.31 g

Fibre alimentare2.7 g

Zaharuri totale0.3 g

Sareper 100g

Cenușă100 g

Drojdie instantaneeper 100g

Energie325 kcal

Proteine9 g

Grăsimi totale4 g

Carbohidrați64 g

* Informațiile nutriționale sunt aproximative, iar calculul lor poate fi influențat de tipul de ingredient și de metodele de cultivare, depozitare și gătire.

Caracteristici și etichete dietetice