How To make Fool Proof Basic French Bread
-NPFN03A 2 c Flour
-(Better for Bread is best) 3/4 c Water
1 ts Salt
1 Package yeast (
-I use Fleischmann's) In the Panasonic, put flour first, then everything but the yeast; put the yeast in the yeast holder; press start (or start timer). Bake on the regular "speed". Perfect everytime! Variations: Add any of the following to the bottom of the measuring cup, then fill up with flour: 1 T dry onion soup mix OR 1 T each of any dried herbs (dill weed, basil, parsley, etc.); OR 2 T grated dry cheese (cheddar, parmesan, romano, etc.) - or anything else you can think of.
How To make Fool Proof Basic French Bread's Videos
French Bread ???? The Only Recipe You’ll Ever Need
#bread #breadrecipe #frenchbread #frenchcuisine #baking
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RECIPE INGREDIENTS IN ENGLISH AND RUSSIAN ⬇️
INGREDIENTS
►2 cups water
►2 1/4 tsps. of dry yeast
►1 1/2 tsp of salt
►4 ½ - 5 cups
►1 tablespoon of oil
►1 egg yolk
►1 tablespoon of milk
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ИНГРЕДИЕНТЫ
►2 стакана воды
►2 1/4 ч. л. сухих дрожжей
►1 1/2 ч. л. соли
►4 ½ - 5 стакана муки
►1 ст. л. масла
►1 яйцо
►1 ст. л. молока
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Music: Do It
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Sourdough Demi Baguettes (Fool-proof Recipe)
Similar to French Baguettes this recipe is ideal to make at home, the bread is delicious with a crunchy crust and a very soft and chewy crumb I A Knead to Bake
Get the full recipe on my website:
akneadtobake.com/post/sourdough-demi-baguettes
Ingredients
Ingredients
400 grams (2 ½ cups) Bread Flour
300 grams (1 ¼ cups) Water
100 grams (⅓ cup) Sourdough Starter
8 grams (1 ½ tsp) Salt
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Bread Lame
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CHEFMADE Loaf Pan with Lid
Kitchen Aid Electric Mixer
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Lodge 6 Quart Enameled Cast Iron Dutch Oven.
Bread Basket (Banneton)
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The EASIEST Bread You'll Ever Make (Beginner Bread Recipe)
Minimal pantry ingredients? No bread-baking experience? Need to swap flours? This simple bread dough recipe can handle it, plus you can turn it into pizza, sandwich bread, dinner rolls, cinnamon rolls, you name it!
*CLICK SHOW MORE FOR RECIPE*
Get the full recipe & instructions:
How to Make Sourdough Starter:
My FAVORITE mixing bowl:
Stoneware loaf pan like mine:
My favorite salt:
My favorite honey:
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EASY BREAD RECIPE:
1 1/3 cup warm water (100-110*F)
2 teaspoons active, dry yeast
2 teaspoons brown sugar or honey
1 egg
1 teaspoon fine sea salt
3 to 3 1/2 cups all-purpose flour
In a large mixing bowl, combine the water, yeast, and sugar.
Stir until dissolved, then add in the egg and salt.
Add the flour one cup at a time. Once the mixture is too stiff to mix with a fork, transferred it to a well-floured countertop.
Knead for 4-5 minutes, or until smooth and elastic. Add more flour if the dough is continues to stick to your hands.
Shape the smooth dough into a ball and place in a bowl. Cover with a dish cloth and let rise in a warm place for one hour (or until the dough has doubled).
Grease a standard-sized loaf pan (9x5). After the first rise is complete, punch down the dough and shape it into a log. Place it into the loaf pan and allow to rise 20-30 more minutes, or until it starts to peek over the edge of the pan. Bake in a 350* oven for 25-30 minutes, or until lightly browned.
Get instructions for pizza, rolls, and doubling the recipe HERE:
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EASY SOURDOUGH FRENCH BREAD!!
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Simple Sourdough Bread: Step by Step ????????75% Hydration
This is a very basic sourdough bread: 500 g flour, 375 g water, 100 g starter, and 11 g salt. It follows the same process/formula as my Whole Wheat-ish Sourdough Bread recipe. This one makes a slightly larger loaf and calls for all-purpose flour or bread flour (no whole wheat, though you certainly could add some if you wish).
At the end of the video, I should you the crumb of two different loaves, one that underwent a 6-hour fridge proof, and one that underwent a 24-hour fridge proof.
A longer, cold proof is the key for a lighter, airier crumb.
Update: In the video, I end the bulk fermentation when the dough has doubled in volume. More recently, I have been ending the bulk fermentation when the dough has increased by 50% in volume. If you've had success with letting the dough double, continue to do so. I am finding I actually get even better oven spring, when I shorten the bulk fermentation and don't let the dough grow so high.
Find the full recipe here:
--⏱️Timestamps⏱️---
0:00 Combining the water, sourdough starter, salt, and flour.
0:26 Mixing the dough.
0:43 Transfering the dough to a straight-sided container.
0:51 First set of stretches and folds.
1:10 Second set of stretches and folds.
1:16 Third set of stretches and folds.
1:22 Fourth and final set of stretches and folds.
1:41 Dough left alone to rise.
1:51 Dough doubled in volume.
2:00 Preshape + Bench Rest.
2:29 Preparing the banneton with a flour sack towel and rice flour.
2:41 Final shape.
3:07 Transferring sourdough to prepared banneton and then fridge.
3:26 Scoring a sourdough boule after a 6-hour cold proof.
3:49 Transferring sourdough to preheated Dutch oven.
4:20 Removing baked loaf of sourdough from the oven.
4:23 Cutting the sourdough boule (6-hour cold proof).
4:35 Cutting the sourdough boule (24-hour cold proof)
Fool-Proof French Baguettes recipe at home
French baguette is known for it long and thin . It's crisp and crust. It's now very popular and eaten world wide. It can be found in Africa countries who speak French. Spanish speaking countries too eat this type of french baguette. USA and Canada also eat this type of french baguette and it sold in their coffee shops/bar and restaurant. China Asian countries like China, India, Japan etc also eat french baguette too.
Main ingredients;:
Flour -400 g
Water (warm)
Yeast -1½ tsp
Salt
Little sugar
Place of Origin ; France
Some people call it French bread French Loaf, or French stick.
How to make French baguette at home, simple. French baguette recipe at home. Easy and simple homemade french baguette bread. Togo bread.