I want a recipe for the satandard French bread(plane)? - french bread flour
I tried this recipe, but I did not know how the taste and the outer crust was very hard (bad). What is the hard crust that? And why did the French bread that we buy in bakeries is soft and tender?
That was my recipe:
1 cup hot water
2 tablespoons granulated sugar
4 tablespoons vegetable oil or margarine
Salt 1 / 2 teaspoon
3 tablespoons dried flechmans
8 cups hot water
15-18 all cups flour
2 tablespoons granulated sugar
Sunday, February 14, 2010
French Bread Flour I Want A Recipe For The Satandard French Bread(plane)?
2 comments:
It seems that the recipe used too much flour makes the bread heavy. Here is a good way:
Together we solve:
2 1 / 2 cups hot water
2 packages yeast
Add and beat with a whisk until a smooth rotation:
2 tablespoons granulated sugar
1 tablespoon salt
3 tablespoons butter
All 2 cups flour
Add:
1 cup all-purpose flour; pace.
The work:
2 1 / 2 to 3 1 / 2 cups flour all.
Knead until smooth and elastic (10 minutes).
Let stand until double (20 min).
Punch down.
Divide into two halves.
Or:
1) Place the halves in (greased pan)
or
2) Make each half into a 15 "x 10" rectangle.
From page 15, roll, seal ends and edges tapered. Plas the baking of bread.
Brush with vegetable oil or olive oil.
Cover with plastic.
Refrigerator 24 hours.
Let stand until room temperature while preheating the oven.
With a razor blade or sharp knife, make diagonal cuts on
(1 / 2 inches deep).
Place in hot oven (450 ° F) min for 20 to 30 Cool. Eat.
INGREDIENTS
All 6 cups flour
2 1 / 2 (.25 ounce) packages dry yeast
1 1 / 2 c. Tea Salt
2 cups hot water (110 ° C f/45)
1 tablespoon cornstarch
1 egg white
1 tablespoon water
NOTES
In a large bowl 2 cups flour, yeast and salt. Stir in 2 cups hot water and beat until smooth with a standing mixer with a hook to the body. Stir with a wooden spoon remaining flour as you can.
Knead on a lightly floured surface, add the flour to make a stiff dough smooth and elastic. Knead about 8 to 10 minutes total. A bullet mold. Place dough in a greased bowl and turn once. Cover and grow in a warm place until doubled.
Punch down the dough and divide into HALF. What about a lightly floured surface. Cover and let stand for 10 minutes. Roll each half into a large rectangle. Roll-up, long on one side. Moisten edge with water and sealed. Taper ends.
Grease a large baking sheet. The whole thing with cornflour. Place rolls, seam down on tray. Slightly beat egg white with 1 tablespoon water and brush. Cover with a damp cloth. Let absorption, until almost doubled from 35 to 40 minutes.
With a sharp knife, 3 or 4 cups diagonally about 1 / 4 inches deep on top of each bar. Bake in preheated 375 degrees F (190 ° C) for 20 minutes. Brush again with the mixture of proteins. Bake for 15 to 20 conducted minutes or until bread tests. If necessary, cover lightly with paper to prevent browning. Take you remove tray from the oven and cool on rack.
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