Artisan French bread скачать в хорошем качестве

Artisan French bread

‪@BBcooKK‬ Listen to the sound! Please don't buy the bread. Make it yourself. Ingredients: 340 g wheat flour 45 g rye flour 230 g water 8 g salt 150 g wheat starter (100% humidity) 1. Mix in a bowl water and starter 2. Add all flour, mix until no dry flour left Cover, wait 30 min 3. Add salt, Mix for 7-15 minutes, until the dough no longer sticks to the sides. 4. Cover, wait 1 hour, fold the dough until it comes together into a lump (1 min) 5. Repeat 4 6. Put the dough on the table powdered with some flour. Stir lightly. Cover for ~20 min 7. Form a disc by pressing the dough gently. Fold into an envelope shape tucking the ends under, roll a bit. Put on the baking sheet. Cover, wait until it rises twice. 8. Preheat the oven 450-470 °F (230 °C). Pour boiling water into a metal mold or baking sheet. Put the mold into the oven on a lower reck. Make a cut along the loaf. Bake on the upper reck 15 min. Take out the mold with the water. Bake for 30 more min 400-420 °F (200 °C). If the bread turns out too brown, reduce the first stage temperature by 5-10°F (1.3-2°C) next time. If you use the dry starter (50-60% humidity) add into a mixture 310 g of wheat flour and 260 g of water. If you are using a bread machine, after step 7, place the loaf in the machine, select the "just bake, no knead" program and set the timer for 3-4 hours to take the bread out (2-3 hours for the dough to rise + 1 hour for baking). Enjoy your meal!