French Bread (Bulk Fermentation)

Ingredients
Group A
300g bread flour
53g plain flour
8g caster sugar or any sugar will do
6g yeast

Group B
223g cold water (can add crushed ice)

Group C
8g salt
8g butter






Directions

• mix Group A at low speed for 1min
• add in Group B at low speed 2mins
• add in Group C, low speed at 1min and medium speed at 8min
• check for smooth, elastic and thin membrane (temperature should be about 26-28°C)
• rounding rest 60min floor time
• scale and rounding
• approximately will yield 3pcs 200g loaf or more for 90g batards or equally divide to 4 portions for baguette
• rest 10min intermediate proofing
• shape (place on tray lined with parchment paper) and rest for 45mins depending on surrounding temperature
• touch up before baking: sift flour (dusting) on dough, score and pipe a thin line of soft butter along scored area
• spray mist on baking tray before putting in the oven
• leave a stainless steel of bowl filled with ice together with the tray in the oven to create a steam effect that will improve on the color as well as crust on the bread
• bake for 25-30mins at 210-220°C (rotate tray at around 20mins)
• to have crispier crust, leave bread in the oven with the door ajar for few minutes before removing it
• cool the bread on a rack before you nom nom nom

Foodnote

This is the session that I am looking for. French bread or low sugar bread. This method takes longer but yields yummy bread. I have tried keeping it for 3 days and it is still awesome. I slice the bread, dip in egg and fried it nom nom nom. It can keep longer if clingwrap and stored in the freezer. Just need to heat it up in the oven again next time.

Tried making this bread on 22nd Jan. Yeay... worth the wait. Looks for lovely. I foresee myself making this lots of time. I love that it is small enough to make sandwiches. Woohoo... happy happy happy. I only keep the small cobb though... the rest is for my good friends that I am having dinner with tonite.

NOTE: Before baking, dough can be kept in the freezer for 5 days. After bake, bread can be shrinkwrapped and kept in the freezer for 3 weeks.