French Bread - Revision history

Ractive at 01:22, 27 April 2024

2024-04-27T01:22:55Z

← Older revision		Revision as of 01:22, 27 April 2024
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	*1 tsp salt		*1 tsp salt
	*6 grams instant yeast		*6 grams instant yeast
	*1 cup + 2 tbsp water (microwave for 30 seconds)		*1 cup + 2 tbsp water (microwave for 30 seconds) (250 grams)

	===Directions===		===Directions===

Ractive at 02:43, 24 April 2024

2024-04-24T02:43:31Z

← Older revision		Revision as of 02:43, 24 April 2024
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	===Notes===		===Notes===
	Sifting flour provides the aeration needed to make soft dough.		Sifting flour provides the aeration needed to make soft dough.

			* Reduced the yeast a little because it fell a bit during the bake cycle

Ractive at 02:42, 24 April 2024

2024-04-24T02:42:26Z

← Older revision		Revision as of 02:42, 24 April 2024
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	*420 grams bread flour		*420 grams bread flour
	*1 tsp salt		*1 tsp salt
	*7 grams instant yeast		*6 grams instant yeast
	*1 cup + 2 tbsp water (microwave for 30 seconds)		*1 cup + 2 tbsp water (microwave for 30 seconds)

Ractive at 00:37, 15 April 2024

2024-04-15T00:37:38Z

← Older revision		Revision as of 00:37, 15 April 2024
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	===Ingredients===		===Ingredients===
	*~~1 1/3 cups warm water~~		*420 grams bread flour
	*2 1/4 tsp ~~active dry yeast~~		*1 tsp salt
	*~~1 1/2 teaspoon salt~~		*7 grams instant yeast
	*3 1/2 ~~cups white flour~~		*1 cup + 2 tbsp water (microwave for 30 seconds)
	*olive oil or cooking spray

	===Directions===		===Directions===
	#~~Combine warm~~ water ~~(100f-110f~~)~~and yeast~~ in ~~a mixing bowl or stand mixer bowl fitted with~~ the ~~dough hook~~. ~~Allow 5 minutes until the yeast surfaces~~		#Add all the ingredients (water, salt, bread flour, yeast) in the order recommended by your bread machine manufacturer.
	#~~Add flour and salt. Reserve~~ 1~~/2 cup of flour to assist mixing~~. ~~Stir ingredients togeather or use mixer on slowest setting until a shaggy dough forms~~		#Close the lid, select the "French bread" cycle, 1.5 lb loaf size and crust of your preference (dark is preferred for French bread) and start the cycle.
	~~#Mix~~ and ~~knead dough with~~ your ~~hands or stand mixer on low speed about 5 minutes until it becomes stretchy~~ and ~~pliable~~. ~~during mixing sprinkle tiny amounts of~~ the ~~reserved flour to prevent sticking~~		#French bread is ready once the cycle is complete.
	#~~transfer~~ the ~~dough to a lightly floured surface~~ and ~~shape into~~ a ~~tight round form tucking the side under~~ to ~~form a seam on~~ the ~~bottom~~		#Remove the container from the bread machine. Invert and shake it a little bit to remove the bread.
	#~~Perform 1st proof by placing the dough in an oil-coated mixing bowl seam side~~ down. ~~Cover~~ with ~~towl and allow to double~~ in ~~size~~		#Place it on a cooling rack to cool it down.
	#~~Deflate~~ the dough ~~(punch~~ it ~~down) to remoce air bubbles~~		#Once cooled down, slice it with an electric knife or a serrated knife.
	#~~Perform 2nd proof by shaping~~ dough into a ~~tight round~~ and ~~repeat~~ the ~~last step~~
	#~~Preheat~~ oven to ~~450~~		===Baking in Convection Oven===
	~~#devide dough into 2 or 3~~. ~~press each piece into~~ a ~~loose rectangle~~. ~~fold and press dough into itself until it becomes tight while forming it into the final shape~~		#Remove the dough from the bread machine pan just after the last knead cycle and knead it on a lightly floured surface.
	~~#Preform final proof by resting forms in a warm spot until nearly doudled in size~~		#Shape the dough into a loaf and apply a few cuts using a serrated knife and allow to rise for 60 minutes in a warm place.
	~~#Bake for 20-25 minutes rotating halfway through as~~ needed ~~for even browning~~		#Bake in the preheated oven at 400 °F for 30 minutes.
			#Remove from oven and allow to cool on cooling rack. Slice it wit a serrated or electric knife.

			===Notes===
			Sifting flour provides the aeration needed to make soft dough.

Ractive at 00:32, 15 April 2024

2024-04-15T00:32:56Z

← Older revision		Revision as of 00:32, 15 April 2024
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	[[Category:Cooking]][[Category:~~Break~~ Maker]]		[[Category:Cooking]][[Category:Bread Maker]]

Ractive at 00:32, 15 April 2024

2024-04-15T00:32:20Z

← Older revision		Revision as of 00:32, 15 April 2024
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	[[Category:Cooking]]		[[Category:Cooking]][[Category:Break Maker]]


	===Ingredients===		===Ingredients===

Ractive: Created page with "Category:Cooking ===Ingredients=== 1 1/3 cups warm water 2 1/4 tsp active dry yeast 1 1/2 teaspoon salt 3 1/2 cups white flour *olive oil or cooking spray ===Directions=== #Combine warm water (100f-110f)and yeast in a mixing bowl or stand mixer bowl fitted with the dough hook. Allow 5 minutes until the yeast surfaces #Add flour and salt. Reserve 1/2 cup of flour to assist mixing. Stir ingredients togeather or use mixer on slowest setting until a shaggy dough fo..."

2023-09-10T13:09:24Z

Created page with "Category:Cooking ===Ingredients=== *1 1/3 cups warm water *2 1/4 tsp active dry yeast *1 1/2 teaspoon salt *3 1/2 cups white flour *olive oil or cooking spray ===Directions=== #Combine warm water (100f-110f)and yeast in a mixing bowl or stand mixer bowl fitted with the dough hook. Allow 5 minutes until the yeast surfaces #Add flour and salt. Reserve 1/2 cup of flour to assist mixing. Stir ingredients togeather or use mixer on slowest setting until a shaggy dough fo..."

New page

[[Category:Cooking]]

===Ingredients===
*1 1/3 cups warm water
*2 1/4 tsp active dry yeast
*1 1/2 teaspoon salt
*3 1/2 cups white flour
*olive oil or cooking spray

===Directions===
#Combine warm water (100f-110f)and yeast in a mixing bowl or stand mixer bowl fitted with the dough hook. Allow 5 minutes until the yeast surfaces
#Add flour and salt. Reserve 1/2 cup of flour to assist mixing. Stir ingredients togeather or use mixer on slowest setting until a shaggy dough forms
#Mix and knead dough with your hands or stand mixer on low speed about 5 minutes until it becomes stretchy and pliable. during mixing sprinkle tiny amounts of the reserved flour to prevent sticking
#transfer the dough to a lightly floured surface and shape into a tight round form tucking the side under to form a seam on the bottom
#Perform 1st proof by placing the dough in an oil-coated mixing bowl seam side down. Cover with towl and allow to double in size
#Deflate the dough (punch it down) to remoce air bubbles
#Perform 2nd proof by shaping dough into a tight round and repeat the last step
#Preheat oven to 450
#devide dough into 2 or 3. press each piece into a loose rectangle. fold and press dough into itself until it becomes tight while forming it into the final shape
#Preform final proof by resting forms in a warm spot until nearly doudled in size
#Bake for 20-25 minutes rotating halfway through as needed for even browning