French Bread with Homemade Bread Starter

Name: French Bread with Homemade Bread Starter
Cuisine: American
Ingredients: 200 grams Bread (strong) flour; 80 grams Bread starter yeast mixture (natural leaven); 110 ml Water; 2 grams Salt; 2 tsp Yogurt or honey

cookpad.japan @cookpad_jp

I don't like hard bread... but I really love french breads where you can taste the wheat. That's why I decided to make a soft version.

Adjust the water content of the bread starter to control the texture of your bread. Recipe by moss green 7

I don't like hard bread... but I really love french breads where you can taste the wheat. That's why I decided to make a soft version.

Adjust the water content of the bread starter to control the texture of your bread. Recipe by moss green 7

cookpad.japan @cookpad_jp

I don't like hard bread... but I really love french breads where you can taste the wheat. That's why I decided to make a soft version.

Adjust the water content of the bread starter to control the texture of your bread. Recipe by moss green 7

I don't like hard bread... but I really love french breads where you can taste the wheat. That's why I decided to make a soft version.

Adjust the water content of the bread starter to control the texture of your bread. Recipe by moss green 7

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Ingredients

200 gramsBread (strong) flour
80 gramsBread starter yeast mixture (natural leaven)
110 mlWater
2 gramsSalt
2 tspYogurt or honey

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Steps

1

Add all of the ingredients to the bread maker and leave to knead (stop after 10 minutes). When kneaded, leave to rest for a further 10 minutes inside the bread maker pan.
2

Cover the pot in cling film to prevent the dough drying out. Leave to prove until it has doubled or tripled in size. If it's summer leave for 4-5 hours and if it's winter remember to leave it in a warm place.
3

Actually you can leave the dough in the bread maker pan (like Step 2) or leave it to rise in an airtight container.
4

Punch out the excess gas and roll flat. Gently roll the dough up away from you. If you have a big oven please do this on an oven plate.
5

When rolled, pinch the seam closed and place the bread seam-down. If it's summertime, please leave to prove in the oven inside a 45l plastic bag full of air. (Prove for 1 hour if it's summertime).
6

When the dough has doubled or tripled in size, score it a few times and bake for 15-20 minutes in an oven preheated to 200°C. Please don't spray the bread with water.
7

The soft french bread is ready.
8

Cut the bread and eat as-is or use for sandwiches.
9

This is what your bread should look like at the second proofing. We put it in a plastic bag filled with air to stop any sticking. The end of the bag should be firmly secured with rubber bands.