French Bread with Homemade Bread Starter
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
French Bread with Homemade Bread Starter
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
Cooking Instructions
- 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.
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