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Receta Julia Child's Food Processor Method French Bread
by Global Cookbook

Julia Child's Food Processor Method French Bread
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Ingredientes

  • 1 Tbsp. Yeast
  • 1/3 c. Tepid water
  • 1/4 tsp Sugar
  • 1/2 tsp Ascorbic acid
  • 3 1/2 c. Flour (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. 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.
  2. 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.
  3. Measure flour,gluten and salt into processor bowl with plastic blade. (I have a Cuisinart 11) Pulse to combine.
  4. Start machine. Slowly pour liquid into processor. A ball should form in a few seconds, 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.
  5. 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.
  6. Turn on machine and rotate dough 30 times. Remove to a floured surface.
  7. Dough should feel smooth, not sticky and quite hard. (Don't overheat dough; if it gets warm, turn machine off and allow to cold.)
  8. Let dough rest 2 min. Knead vigorously 50 times, slapping dough on counter.
  9. Put dough into a greased tub (a 6 quart. ice cream tub w/lid), cover and let rise 60 min.
  10. 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.
  11. Turn out onto floured surface, divide (opt) and shape into a round or possibly long loaf or possibly into rolls.
  12. USE A BAKING STONE. START PREHEATING OVEN TO 450 FOR AT LEAST 30 Min BEFORE BAKING.
  13. Rise 1 to 1 1/2 hrs on cornmeal covered parchment paper on a baking sheet.
  14. Brush tops of loaves with 2 Tablespoons cornstarch cooked with 1 c. water
  15. (cooled). (opt)
  16. Slash tops with a razor blade.
  17. 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.
  18. Dough can be made in two batches and then combined for kneading and shaping.
  19. Each recipe will make 2 baguettes or possibly 2 round loaves or possibly 12 rolls.