French Bread

بتول محفوظkuhar

Sestavine

• Polnozrnata moka
  0.8 cup
• Warm water, 45 degrees Celsius
  0.5 cup
• Instant kvas
  0.5 teaspoon
• Moka
  6 cup
• Corn flour, for dusting
  2 tablespoon
• Sol
  1 tablespoon
• Instant kvas
  0.5 teaspoon
• Warm water
  2.5 cup

Koraki

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.

   Potrebni pripomočki:

   Mešalna skleda

   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.

   Potrebni pripomočki:

   Mešalna skleda

   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.

   Potrebni pripomočki:

   Mešalna skleda

   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.

    Potrebni pripomočki:

    🍳

    Baking Sheet

    120 min
12. 12

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

    Potrebni pripomočki:

    Pečica

    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

Dejstva o hranilni vrednosti

Hranilne vrednosti sestavin (na 100g)

Polnozrnata mokana 100g

Energija340 kcal

Beljakovine13 g

Skupne maščobe2.5 g

Ogljikovi hidrati72 g

Prehranske vlaknine10 g

Skupni sladkorji1 g

Instant kvasna 100g

Energija325 kcal

Beljakovine9 g

Skupne maščobe4 g

Ogljikovi hidrati64 g

Mokana 100g

Energija364 kcal

Beljakovine10.33 g

Skupne maščobe1 g

Ogljikovi hidrati76.31 g

Prehranske vlaknine2.7 g

Skupni sladkorji0.3 g

Solna 100g

Pepel100 g

Instant kvasna 100g

Energija325 kcal

Beljakovine9 g

Skupne maščobe4 g

Ogljikovi hidrati64 g

* Hranilne vrednosti so približne, na izračun pa lahko vplivajo vrsta sestavine ter načini pridelave, skladiščenja in kuhanja.

Prehranske značilnosti in oznake