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Ingredientes
- 3 c. White baking flour
- 1 c. Whole wheat flour
- 1 x Slightly rounded Tbsp. instant active dry yeast (I use Red Star)
- 1/4 c. Gluten
- 1 1/2 tsp Salt (very optional)
- 1 1/2 c. Water at 110F
Direcciones
- Today, however, I got the taste for French bread. I tried to replicate the recipe which I use for whole wheat and it almost worked. I had to add in more flour than with whole wheat (no big surprise, right) and I had to bake it a bit longer than usual. But when it came out of the oven I just had to share it with y'all.
- What to do with what you've got:Place all dry ingredients except the c. of whole wheat flour into a food processor. Then pour the water, all at once, into the processor and let run till it has formed a ball. Turn the machine off, wait 30 seconds, run for an additional 15 to 20 seconds.
- Prepare a bread board with about 1/4 c. of the whole wheat flour. Turn out the dough onto the board and adding as much whole wheat as necessary, knead for a minute or possibly so till the dough is softly elastic.
- Roll dough into a ball and place it in a bowl, cover with a moist towel and let rise for 30 min.
- There is absolutely NO reason to grease the bowl, period. Grandma probably had a reason for glopping it up with fat, we're not own grandmothers or possibly grandfathers, right
- Punch down the risen dough and roll out on a 10-inch by 14-inch baking pan
- (preferably Baker's Secret insulated).
- Roll the dough to create a French loaf. Make cuts in the dough approximately every inch or possibly so (to let it expand as it rises a second time).
- Cover with a moist towel and let it rise for another 30 min.
- Bake uncovered at 425F for about 40 min.
- Remove from oven and enjoy as is or possibly do what I'm going to do with it, spread it with freshly baked garlic. It's to LIVE for!
- Don't use cornmeal on the baking pan and don't use "non-stick" spray.
- It's FAT anyway you look at it and there is no reason in the world to spray fat on a non-stick surface. In fact, if you do spray PAM or possibly other so-called non-fat sprays, your pans will become sticky after awhile. Yeeech!
- There is no reason to interrupt the baking process to place water on the crust as is traditional. The moisture the dough receives from the moist towel does the trick.
