So, finally after much anticipation because I was playing smart like a scientist before, I now successfully made a French Baguette, right to it's size, texture and even taste. I am so proud of myself. It literally made me jump for joy. I made my Wonder Bread!!!
Waiting for it again. It normally should bake at 45 minutes to an hour. I made a small one for tasting purposes.
Voila! I love my own. It's wonderful! Everybody loves it too. :)
Here's my recipe...
Paris Bread (French Bread)
- 1,620 ml Water
- 100 grams Instant Yeast
- 30 grams Malt Concentrate (Karo Corn Syrup or Pancake Syrup will do)
- 50 grams Salt
- 2,400 grams Bread Flour or All-Purpose Flour
Procedure:
- Pre-heat the oven to 220 to 230 Celsius (430 to 445 Fahrenheit).
- Grease tray or prepare French Bread molds, set aside.
- Sift Flour and salt.
- Dissolve yeast in water.
- Add all ingredients and knead in low speed for 5 minutes and 10 minutes on medium speed. Dough should be elastic and smooth as a sign of good gluten development.
- Bulk Fermentation: 1 hour, punch down after 30 minutes. (You will have to literally punch the center of the dough after 30 minutes.)
- Scaling: 450 grams and shape to a small rope.
- Rest for 25 minutes.
- Shaping, roll out to a strand but do not force them too quickly. Roll the dough with a rolling pin then roll the dough inwards.
- Place them on a tray or on French Bread molds with the seam on the bottom.
- When half proof (meaning it has doubled up its shape), score or cut 5 diagonal lines down the center, overlapping each cut by 1 inch.
- Bake with steam until golden brown approximately 45 minutes to an hour. (As I don;t have a convection oven that bakes steam with it, I took a stainless deep tray and half-filled it with water and placed it in the bottom part of the oven, as the oven warms to its designated temperature, steam forms from the tray filled with water.)
- Cool completely on wire racks.
- Slice and enjoy while it's warm.
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