Friday, February 22, 2008
Straight Method (Soft French Bread)
This bread doesn't require prefermented dough.
You can use yeast water as water when you start making your dough.
It takes time for the first rise and get relatively faster 2nd rise.
This recipe is good for over-night fermentation.
WHOLE WHEAT FLOUR 100G(3.5oz)
AP FLOUR 100G(3.5oz)
SALT 1/2 TSP
YEAST WATER 130G(4.6oz)
(TAKE YOUR YEAST WATER JAR FROM REFREGERATOR 1+ HOUR BEFORE USE)
HONEY POWDER 2 TBSP (OR 1TBSP SUGAR)
1.MIX ALL THE INGREDIENTS AND MAKE YOUR DOUGH. KNEAD WELL.
2.PLACE THE DOUGHT IN A BOWL.
3.WHEN THE DOUGH DOUBLES, SHAPE IT.
IT IS NOT NECESSARY TO REMOVE GAS INTENTIONALLY IF YOU WANT TO SEE SOME HOLES IN YOUR CRUMB. HANDLE THE DOUGH AS LITTLE AS POSSIBLE.
4.LET THE DOUGH RISE FOR THE SECOND TIME. UNTIL THE DOUGH LOOKs LOOSEN.
5.SLASH THE TOP OF THE DOUGH AND BAKE AT 400F FOR 15-17 MINUTES.
CRUMB OF THIS BREAD IS VERY SOFT AND GOOD FOR SANDWICHES.
RECOMMENDED COMBINATION IS CUCUMBER AND CHEESE. YUM!