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French Country Bread

with Whole-Wheat Flour

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French Country Bread

French Country Bread - Airy crumb with a slight tang under a crisp crust - just as it should be!

Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 16 h.
Ready in
Calories:
180
calories
Calories
Nutritions
1 slice contains
(Percentage of daily recommendation)
Calorie180 kcal(9 %)
Protein5 g(5 %)
Fat1 g(1 %)
Carbohydrates34 g(23 %)
Sugar added0 g(0 %)
Roughage4 g(13 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E0.6 mg(5 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.8 mg(23 %)
Vitamin B₆0.2 mg(17 %)
Folate48 μg(16 %)
Pantothenic acid0.4 mg(7 %)
Biotin4.1 μg(9 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0 mg(0 %)
Potassium130 mg(3 %)
Calcium13 mg(1 %)
Magnesium38 mg(13 %)
Iron1.4 mg(9 %)
Iodine1 μg(1 %)
Zinc1.2 mg(17 %)
Saturated fatty acids0.2 g
Uric acid41 mg
Cholesterol0 mg
Recipe development: EAT SMARTER
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Ingredients
Preparation

Ingredients

for 12 slices
11 ounces
Pastry flour (plus more for dusting)
11 ounces
1 cube
fresh Yeast (about 42 grams)
1 teaspoon
1
Vegetable oil (for bowl)
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Product recommendation

Preparation

Kitchen utensils

1 Baking sheet, 2 Bowls, 1 Measuring cups, 1 Teaspoon, 1 Hand mixer, 1 Parchment paper, 1 Kitchen towel, 1 Oven rack, 1 Plastic wrap, 1 Large knife, 1 Brush

Preparation steps

Step 1/12
French Country Bread preparation step 1

The day before serving, mix 150 grams (approximately 1/2 cup plus 1 tablespoon) total of combined flours, make a well in the center and crumble the yeast into well.

Step 2/12
French Country Bread preparation step 2

Pour 200 ml (approximately 3/4 cup) warm water into the well. Using the dough hook of a hand mixer, beat on low speed until mixture forms a dough, about 5 minutes. 

Step 3/12
French Country Bread preparation step 3

Turn out dough onto a floured work surface and knead by hand for an additional 5 minutes.

Step 4/12
French Country Bread preparation step 4

Form dough into a ball and place in a lightly oiled bowl.

Step 5/12
French Country Bread preparation step 5

Turn dough to coat with oil. Cover bowl with plastic wrap and let dough rise in a warm spot for about 1 hour.

Step 6/12
French Country Bread preparation step 6

Lightly knead the dough again. Cover and refrigerate for 12 hours.

Step 7/12
French Country Bread preparation step 7

Cut the dough into 8 equal pieces. Cover with a floured kitchen towel and let rise in a warm spot for about 40 minutes.

Step 8/12
French Country Bread preparation step 8

Mix remaining flour and 1 teaspoon salt in another bowl. Add the starter dough, malt extract and 200 ml (approximately 3/4 cup) warm water and knead for 5 minutes with the dough hook of hand mixer.

Step 9/12
French Country Bread preparation step 9

Turn out dough onto a floured surface and knead for 5 minutes by hand.

Step 10/12
French Country Bread preparation step 10

Place dough in lightly oiled bowl and turn to coat. Cover bowl with plastic wrap and let dough rise in a warm spot until doubled in bulk, about 1 hour and 40 minutes.

Step 11/12
French Country Bread preparation step 11

Gently turn out dough onto floured surface. Cut dough into 2 equal pieces and gently shape into 2 round loaves.

Step 12/12
French Country Bread preparation step 12

Place each loaf on a large piece of parchment paper, cover with a kitchen towel and let rise in a warm spot until increased by half. Heat a baking sheet on the lowest rack of preheated oven at at 250°C (fan 220°C, gas: highest mark) for about 4 minutes.  Place loaves with parchment paper on hot baking sheet. Pour 100 ml (approximately 1/2 cup) water onto oven floor and close the door immediately. Bake for 15 minutes. Reduce temperature to 180°C (fan 160°C, gas: mark 2-3) (approximately 350°F) and bake for another 20-25 minutes. Remove from oven and cool completely on a cooling rack before serving.

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