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Receta Food Processor Method (French Bread)

Name: Food Processor Method (French Bread)
Ingredients: 1 Tbsp. yeast; 1/3 c. hot water; 1/4 tsp sugar; 1/2 tsp ascorbic acid; 3 1/2 c. flour (about 1 lb); 1 Tbsp. gluten flour PER C. of flour; 2 1/4 tsp salt; 2 Tbsp. extra virgin olive oil; 1 c. cool water

de Global Cookbook

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Ingredientes

1 Tbsp. yeast
1/3 c. hot water
1/4 tsp sugar
1/2 tsp ascorbic acid
3 1/2 c. flour (about 1 lb)
1 Tbsp. gluten flour PER C. of flour
2 1/4 tsp salt
2 Tbsp. extra virgin olive oil
1 c. cool water

Direcciones

1. Dissolve yeast,sugar and ascorbic in water. Stir c. of cool water into yeast mix. Add in 2 tbls. extra virgin olive oil. Set aside.
2. Measure flour,gluten and salt into processor bowl with plastic blade. (I have a Cuisinart 11) Pulse to combine.
3. Start machine. Slowly pour liquid into processor. A ball should form in a fewseconds, if it doesn't, add in a little water. Dough should form a ball on top of the blade. Allow to revolve 8 to 10 times. If dough won't form a ball, add in a Tablespoons of flour and pulse motor.
4. Stop machine. Remove cover and feel dough. If it feels wet add in a Tablespoons of flour and rotate. Feel dough again. Replace cover and let dough rest 5 min.
5. Turn on machine and rotate dough 30 times. Remove to a floured surface.
Dough should feel smooth, not sticky and quite hard. (Don't overheat dough; if it gets warm, turn machine off and allow to cold.)
6. Let dough rest 2 min. Knead vigorously 50 times, slapping dough on counter.
7. Put dough into a greased tub (a 6 quart. ice cream tub w/lid), cover and let rise 60 min.
8. Turn out onto floured board, knead vigorously, stretching dough into a 14" rectangle. Fold long side to center, repeat making 3 layers. Repeat shaping and folding (this stretches the gluten and redistributes any yeast remaining).
Then fold into a ball and return to greased tub (or possibly bowl) for the long rise, at least 2 hrs or possibly till 2 1/2 to 3 times in size.
9. Turn out onto floured surface, divide (opt) and shape into a round or possibly long loaf or possibly into rolls.
USE A BAKING STONE. START PREHEATING OVEN TO 450 FOR AT LEAST 30 Min BEFORE BAKING.
10. Rise 1 to 1 1/2 hrs on cornmeal covered parchment paper on a baking sheet.
11. Brush tops of loaves with 2 Tablespoons cornstarch cooked with 1 c. water
(cooled). (opt)
12. Slash tops with a razor blade.
13. Slide loaf on the parchment paper into preheated oven onto baking stone and bake 30 min. Pour 1 or possibly 2 c. of water into a pan on the bottom of oven to create steam.
Dough can be made in two batches and then combined for kneading and shaping.
Each recipe will make 2 baguettes or possibly 2 round loaves or possibly 12 rolls.
NOTES : This method is from Julia's "Way to Cook" book. It works well for every kind of bread you may want to make, including sweet breads.