One of the most relaxing things for me is making bread, that almost magical power of turning dust into a bread loaf, beso des, The bread Is so esas to do and so versatile that is worth trying at least once.
Bread making has it’s tricks to have soft crumbs or thick crusts, and we’ll be experiencing on different recipes
This french bread recipe originally uses fresh yeast, which is the one used at the bakery, however, the san francisco baking institute recommends the substitution with instant yeast using 40% of the weight of the fresh one on the recipe. I’m providing you with both in case you use one or the other.
This French bread recipe is basic and easy to do, once you are used to handling the dough you can begin experimenting with herbs, spices or different kind of flours
7 cups all propose flour
1/4 cup sugar
2 tablespoons salt
7 tablespoons slated butter
1 oz fresh yeast or 2 tablespoons of instant yeast
3 tablespoons powder milk
2 cups lukewarm water
In a large bowl mix all the dry ingredients including yeast
Add the butter and mix
Add water and mix the ingredients until incorporate
Pour over a slightly floured surface and knead until having a soft and elastic dough
Grease the bowl with butter or spray with cooking spray, bring the dogh back to the bowl and cover with a damp cloth for approximately 90 to 120 minutes until it double the size
Pressing with your fist deflate the dough and separate in 2, 4 or 6 portions, depending on the size of the loaf you want.
Extend the dough with a pin over the surface for a little less that half inch thick, fold I to a cylinder without pressing too much for baguette type loafs or fold the corners to the inside and turn it over for a rounded loaf.
Grease a baking sheet and put the loafs separated enough, cover them with the damp cloth until triple the size (approximately 2 hours)
Preheat the oven to 400 °F
Using water spray, spray some water over the loafs, with a very sharp knife cut lines over the loafs and bake them for 20 to 25 minutes until golden brown.
To obtain thicker crusts spray 3 or 4 times with water while on the oven (win 4 minutes intervals)
Remove from the oven and let them cool for at least 90 minutes before cutting.