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homemade french bread
🇧🇷Brazil
•View in original language
(Português)
13 hour(s)
8 servings
Renata Salazar
@acozinhadarenata- Ingredients
- Recipe
- Wheat flour500 g
- Water300 ml
- Organic Baking Powder5 g
- Salt10 g
- Oil or olive oil1 tablespoon
- Add all the dry ingredients to the flour and add the water, mix with a spoon and transfer to a floured bench.
- Knead the dough for 10 to 15 minutes, roll it out and let it rest for 15 minutes.
- Return the dough to the counter, open and fold it like an envelope, (video) roll it with the fold down
- Place the dough in the bowl, cover and place in the fridge for 12 hours.
- I suggest doing this process overnight to bake for breakfast the next morning! ✔️ After 12 pm, open the dough and portion squares of similar size. The recipe yields 9 loaves of approx. 8 to 9 loaves
- Make the first modeling as shown in the video. Without needing to rest the dough, make the second modeling leaving the part of the bread fold facing up. Place the buns on the baking sheet and let it rise at room temperature for another 1 hour. Or until the breads double in volume.🔴 (It takes time, but I swear it's worth the whole process)
- Heat the oven 15 minutes before taking it to the oven at 220º ✔️ Make a cut in the middle of the bread with a sharp blade or knife.
- Before taking it to the oven, cover the baking sheet with aluminum foil, he is the one who will make the steam we need to form the crispy crust. 🔴 If your roast is low, grease the part of the aluminum foil that will be in contact with the bread so it doesn't stick.
- Bake in the oven for 15 to 20 minutes with the foil, then remove to finish browning the bread. I can only say that it is delicious!
- The whole process takes an average of 13 to 14 hours, but the delay is due to the rest of the dough. Preparation for baking takes an average of 1 and 30 hours, including the shaping of the bread and the last resting process. Recipe credits are from Rene, Pão da casa art, I just reproduced the recipe.
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