French Country Bread
I was not even looking for new bread recipes. I think night had already fallen and I was mindlessly surfing the web when I found this formula for a French-style country bread on a site offering services to professional bakers. I was so taken by the picture of the loaf, that I just had to try to bake it. The recipe calls for mixing the dough without salt first. An overnight-rest in the refrigerator helps to develop the flavor and the crust. The following day the dough is divided and baked after a short to medium rest. Very easy to do and quite delicious.
The picture above is the “money shot” from the pdf-file with the recipe. I think, I should have extended the final fermentation to get this bread to look more relaxed and spread out.
French Country Bread (2 loaves)
- 400g Type 55 style flour (100%)
- 288g spring water (72%)
- 6g fresh yeast(1.5%)
- 9g sea salt(2.3%)
- Combine the flour, water and yeast and knead the dough about 10 minutes on slow speed (or alternate gentle 10-second-hand-mixing and 5-minute-rests for about 20 minutes).
- Add the salt and finish kneading on fast speed.
- Let the dough rest for 60-90 minutes. Fold once halfway in between.
- Put the dough into the fridge overnight
- Scrape the dough onto the floured counter, divide it and let rest for about 30-60 minutes. The dough should spread and look relaxed (recipe called for “short rest”, but how long is “short?”).
- Heat oven to 240°C. Put loaves into the hot oven, reduce heat to 230° and bake for 35-40 minutes until golden brown. Make sure the bread is well-done, it should be a crusty loaf that does not soften over time.
This recipe is hosted on the site of the BÄKO Gruppe Nord – a company offering all sorts of products and services to the professional baker. The recipe (link to the pdf-file) is available in German only though.