French country bread
By VicentaLakin
Rural bread-paindecampagne is the most popular and most common bread for French people made of water, flour and salt. It's hard for even French people to taste the country's bread more softly, and the recent discovery of Juju's surprises is not a cook's machine, it's not a large oven or a bakery, it's not a labor such as rubbing on the face, it's a little whole wheat powder and a little yeast, and it's a long process of natural fermentation to create a fully fermented country bread practice, which goes so far as to say, because it's fermented naturally! Even Bubu can't believe it's my own bread, like a stick without oil, without eggs, without butter, with French bread, and because it's hard to buy it in the country, are you guys as upset as I am? Juju promised you'd love this recipe
Recipe Recommendations
- high-gluten flour 400g
- whole wheat flour 50g
- water
- salt 1g
- yeast 2g
Steps for French country bread
1
Flour in the basin, whole wheat flour, salt and yeast dry mix
2
It's evenly mixed
3
It'll be pretty normal to mix up without dry powder
4
The membranes are wrapped up in the room for one night (more than 12 hours) and then the fermentation is in a state of about twice the volume
5
The fermented pasta is put on the flour-filled table, and it's a little bit down and down like the map four times
6
The other way around, don't rub it, then cover it with kitchen paper towels, fermenting again in room temperature for about two hours
7
Put hot casseroles in the oven
8
After the second fermentation, put it in the casserole, put it on the lid, bake it for 30 minutes, then remove the lid and bake it for 10 minutes
9
juju used this bread to make a very popular spinach in america and canada. it tastes good too