FRENCH BREAD

FRENCH BREAD

All Purpose white flour     – 700g

Salt                                           – 1 teaspoon

Warm Water                         – 500ml

Method

1.     Activate the yeast if its dry active yeast

2.     Mix the flour and salt thoroughly in a large mixing bowl

3.     Add the water to the activated yeast and slowly add the water with one hand while you stir the flour with the wooden spoon in your other hand.

4.       Turn the dough on a well floured surface. Let the dough rest for at least 5mins and knead the dough constantly for at least 10mins, or until the dough feels smooth.

5.     Let the dough rise for about 3hrs in a warm and not hot place.

6.     Punch the dough down, turn in it out and reform it. You don’t need to knead it for as long as you did for the first rising.

7.     Let the dough rise again for about 90mins.

8.     Form the dough into whatever shape you choose and let the dough proof for at least 45mins in the baking sheet you intend to use in the baking,

Note: it is customary to cut the top of the loaf with an ‘X’ or your own patented pattern before putting it in the oven to let the dough plump up evenly as it bakes.

9.     Bake in the oven for 40mins.

Note: it is common to put a pan of water in the oven on a rack under the bread, to allow steam to gradually form throughout the baking process.