French Bread (Rapid Dough)

Ingredients 
Group A
300g bread flour
53g plain flour
8g sugar
4g crusty bread improver
6g yeast

Group B
223g cold water (about 10°C)

Group C
8g salt
8g unsalted butter

Directions

• check out bulk fermentation first for more tips and steps
• mix Group A at low speed for 1min
• add Group B at low speed for 2mins
• add in Group C at low speed for 1min and medium speed at 8mins
• check for smooth, elastic and thin membrane (final temperature should be about 28-30 degree celcius)
• rounding rest for 10mins
• scale and divide approx 200g x 3pcs
• second rest for 10min
• shape and mould
• third rest 45mins or more
• 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
• bake for 20-25mins 210-220°C
• cool the crusty bread before cutting with bread knife

Foodnote

The text highlighted in blue is the difference between this bread and the previous one which goes through bulk fermentation. This bread takes 2hours total time to bake whereas the other one 4hours. However bread baked through bulk fermentation is better in taste and last longer.