French country bread

0.5k - 980 минут 8 порции

Wonderful bread, fragrant, crispy thin crust. And after seeing this recipe, I immediately put the yeast mixture. Everyone was worried - what and how will be able to do 3 g fresh yeast, Yes 3 g..

Ingredients for French country bread

Step by step instruction of cooking French country bread

Шаг 1

3 g. of yeast to divide into two unequal parts : the 1.25 g and 1.75 g. the Greater part put into the refrigerator. Of wheaten flour, salt, water and yeast knead the dough. Knead and roll out the bun, put in a bowl under plastic, 12 - 16 hours.

Шаг 2

See, the dough was riddled with small bubbles.

Шаг 3

Getting to the test. The dough to break up pieces, put in the bowl of a food processor, add all remaining ingredients + 1.75 g. of yeast, leave for 20 minutes.

Шаг 4

Then knead on second speed for 5 minutes. It is possible to do it manually, about 15 minutes. The dough is very alive, slightly sticky.

Шаг 5

Put on the fermentation, again in a bowl, covered, for 2 hours. In this case, double dough "stretch - fold". Every 40 minutes.

Шаг 6

But vibrative the dough, it increased more than twice. Dump it on a flour covered table, oblina, to squeeze out large bubbles and formed into bread. Round or oblong loaf.

Шаг 7

Put the workpiece in a proofing basket or between the folds of a well-grated flour linen. To cover with a film. During 70 minutes. Before baking to make cuts. Preheat the oven with the stone ( inverted baking sheet) to 230 degrees on the bottom to put a smaller pan with boiling water. Gently move rasstoyatsya the workpiece and oven for 10 minutes with steam. Then remove the steam, reduce the heat to 210 - 220 degrees to pester, minutes 25 - 30. In order to avoid burning the crust, cover podrumyanivaya bread with foil.