French Bread

Am so bored with the cakes and cookies so decided it was time to try bread.  I have done bread rolls earlier and must admit they were never anything special.  

After spending time reading various blogs and bread making tips - in between checking the painters who came back to do a touch up job - I found a recipe that had a great reviews.  So here is my adventure into bread making.

Not too many ingredients required for this

2 cups lukewarm water - around 38°C

15 gms or 1 package active dry yeast 

5 to 5¾ cups bread flour

1 tbls brown sugar

2 tbls extra-virgin olive oil

2½ tsp salt

1 egg white, lightly beaten

DIRECTIONS:

• Stir the yeast and sugar into 1 cup of the warm water.  Please do check the temp of the water,  If its too hot it can kill the yeast and if too cold the yeast will not Proof.  Use a thermometer to check.
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• Put aside to proof for 10 - 12 minutes after which it will double up 

• 2. Once the yeast has risen, add 1 cup of the flour into and mix well

• Combine 5 cups flour and salt in the bowl of an electric mixer.  Add the yeast mixture and remaining water. Using a dough hook attachment, mix on low until a dough starts to form, adding more flour if needed. 

• The recipe states not to add the oil until after you’ve worked the water and flour together. Otherwise the oil will coat the proteins and prevent gluten formation. Gluten lets the dough stretch when it rises, making it light and chewy instead of crumbling like cake.  As you can see I added it.  Next time will add later to see the difference.

• Place the dough on a lightly floured surface and kneed by hand for 1 to 2 minutes, or until a smooth, firm, elastic dough is formed.

• Transfer the dough to a lightly oiled bowl.and toss the dough around to cover it with a thin coating of the oil. 

• Cover the bowl with plastic wrap and set aside to proof in a warm place for 1½ hours or until doubled in size.  

• Remove the plastic wrap, punch down and flatten the rounded dough with the heel of your hand. Roll the dough up tightly, sealing the seam well after each roll. The dough should be elongated and oval-shaped

• Preheat the ovento 220 C

• Place the dough on an inverted baking sheet. Allow the dough to rise again, loosely covered with a kitchen cloth, for 30 minutes, or until doubled in size.

• Brush the dough with the egg white over the top. Using a razor blade or sharp knife, slash the dough lengthwise about 1/4-inch deep 

• Spray the dough generously with water from a water bottle and place in the oven.  Immediately close the oven and bake for 3 minutes. Open the oven door and spray the dough again with the water bottle. Close the oven door and bake for an additional 3 minutes before spraying the dough for a third time (the spraying of the dough will ensure a crisp golden brown crust).

• Bake the dough for a total of 45 minutes, or until a hollow thud is heard when tapping the bottom of the bread.