How To make Whole Wheat French Bread
1 tb Active dry yeast
1 tb Sugar
1 ts Lite salt
2 1/2 c Lukewarm water
3 c White flour
2 c Whole wheat flour(or 3)
1 ea Egg white+1 T cold water
Combine yeast, sugar,lite salt and water in a large bowl. Gradually add the flours and mix well(hands work best). At first the dough will be very sticky; add enough flour to transfer it to a lightly floured board. Knead until the dough is no longer sticky(about 10 minutes), adding more flour as necessary. Place in
a lightly oiled bowl. Cover with a damp cloth and let rise in a warm place until doubled in volume(1 1/2-2 hours). Punch dough down. Transfer to a floured board and cut into four equal parts. Roll and shape each part into a long loaf. Place loaves into a lightly oiled, special long-loaf pans(baguette pans). Slash the top of each loaf diagonally in three or four places and brush with egg white and water mixture. Let dough rise another hour or until doubled in volume. Preheat oven to 350 degrees. Bake the loaves until browned and hollow-sounding when thumped, about 25 minutes.* Halfway through baking, it may be necessary to cover the loaves with foil to prevent scorching the tops. Let cool on rack. Makes 4 loaves, about 18 inches long. * If planning to freeze bread, underbake,i.e., bake in oven only 15 minutes. Wrap in foil when cool.Freeze. When ready to serve remove from freezer. Leave wrapped in foil. Place in 350 degree oven for 10 minutes. Remove foil and continue to bake for 5 minutes, until crisp. ~
~:
~ 1/5 loaf calories 125,protein 4.5 gm,carb. 26.3 gm,total fat 0.5 gm,CSI Units 0.1,dietary fiber 2.7 gm,sodium 52 mg,potassium 157
mg,calcium 10 mg,iron 1.1 mg ~ ~:
~- The New American Diet by Connor & Connor -----
How To make Whole Wheat French Bread's Videos
THE EASIEST FOUR INGREDIENT NO KNEAD BREAD RECIPE #asmr #bread #shorts
Whole Wheat Baguette Recipe|Whole Wheat 10%
Baguette with organic whole wheat.
It has a moist texture and the unique flavor of whole wheat.
Mukgling's baking method uses the No Knead method.
Using the minimum tools, seek bread making at home easily.
Anyone can make bread easily.
(B's (%) = Baker's Percentage = Bakers Percent)
(Tr (g) = actual input amount = Truth Input)
■ Dough Formulation
B's (%): 10.0%, Tr (g): 25.0g Whole Wheat Flour
B's (%): 90.0%, Tr (g):225.0g Strong Flour(Bread Flour)
B's (%): 2.0%, Tr (g): 5.0g Salt
B's (%): 0.4%, Tr (g): 1.0 g Instant Yeast
B's (%): 76.0%, Tr (g):190.0 g Water
■ Process
■ Click the Subtitle button → Subtitles will be displayed in the video.
1. Put water in the bowl.
2. Put the instant yeast.
3. After 1 minute, mix evenly the instant yeast.
4. Add salt and dissolve.
5. After evenly mixing whole wheat flour and strong flour,
Put the flour(whole wheat flour and strong flour) into the bowl,
Mix evenly until the flour is invisible.
6. After 30 minutes of rest, the first fold (folding)
7. After 60 minutes of rest, the second fold (folding)
8. After 30 minutes of rest, split 100g
9. pre shaping, At room temperature for 20 minutes
10.Mold in baguette shape (length: 19cm)
11.Second fermentation: 30 minutes at room temperature
12.Preheat oven.
Oven temperature is raised as high as possible during the second fermentation to preheat
(my oven maximum temperature 250℃)
Preheat the lodge in a fully-heated oven for at least 20 minutes.(Lodge LCC3 Cast Iron Combo Cooker, Pre Seasoned, 3.2-Quart)
13.Cut the second fermented dough surface with a knife(use coupe knife).
14.Put the dough into the preheated lodge 10-inch combo cooker floor
15.Cover the lid of lodge 10-inch combo cooker.
16.Put it in the oven
17.After baking for 16 minutes, remove the lodge cover and continue baking for 9 minutes.(total: 25 minutes)
■ Note: Always be careful when using oven, lodge combo cooker
(It is very hot, so use it after wearing very thick oven gloves)
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Artisan-Style Bread
#shorts #artisanbread #nokneadbread
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Baguettes w/100% Freshly Milled Wheat | July #makebread365 challenge | French Bread
Welcome to July and another recipe for our #makebread365 challenge!
In this video I will show you how I make baguettes. Bonus: this is the same recipe for French bread too!
I also show you how I am preparing this while making supper for my family. You'll get extra recipes for my super cheap and easy spaghetti sauce as well as delicious garlic butter to serve with your baguettes!
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The Easiest Actually Good Baguette You Can Make at Home
Use my link and code BRIANL10 to get 10 extra trees planted in your name when you subscribe to Klima. I created this easy baguette recipe for the complete beginner and it's actually legit. It doesn’t require any special gear, but gives you that thin crispy crust and light, creamy interior that you want in a baguette.
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RECIPE*
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▪225g or 1c warm water (90F/32C)
▪350g or 3c bread flour
▪10g or 1 3/4tsp salt
▪8g or 1 3/4tsp instant yeast
▪30g or 3Tbsp warm water (86F/30C)
Add flour and 225g/1c of the 90F/32C water to a bowl and stir to combine. When dough has combined into a shaggy ball, begin to squeeze and pinch the dough with a very wet hand. When the dough forms a less shaggy, more cohesive ball, add salt to top of dough. Cover dough.
In a separate container add yeast and 30g or 1/4c of the 86F/30C water and stir to combine. Allow both the dough and yeast mixture to sit for 15-20min. Add yeast mixture into the salted dough. Mix with a soaking wet hand by pinching and turning. Once yeast and salt are fully incorporated, cover and allow to rise at room temperature for 30 minutes.
Perform a strength building fold as shown @2:29. Cover and allow to sit at room temp for 30 more minutes. Perform a second strength building fold - see @2:59. Cover and allow to ferment at room temp for another 90 minutes.
Place a piece of well oiled parchment on an upside down sheet tray.
Flour work surface and dough and flip dough onto work surface. Divide dough into two equal pieces (300g each). Degas and preshape dough balls as shown @3:50. Cover and allow to relax for 15-20min.
Shape dough balls into baguettes as shown @4:22. Place shaped baguettes onto oiled parchment, cover and allow to proof at room temp for 60-90 minutes. I’m using the foil pan linked here: . After proofing, the baguettes should have risen by about 50-60%.
Spray well with water, then score the top of the baguettes, cover again with foil pan, and bake in a preheated 450F/230C oven for 30-35min, carefully removing the cover after 15 minutes of bake time.
*for reference, the “room temp” of my house at the time of filming this video was 69-70F/20-21C.
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IF USING A STAND MIXER:
Mix flour and water in a stand mixer on med low for 4-5 minutes or until dough forms a shaggy ball. Add salt to top and allow to sit for 15min. Mix yeast and 30g warm water an let sit for 15min. Mix yeast Into dough on low for 4-5 mins or until a ball forms. Cover and allow to sit fir 30 min. Follow above instructions starting with the first strength building fold.
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CHAPTERS
0:00 Intro
0:15 Mixing the autolyse (flour and water)
1:37 Mixing the yeast into the dough
2:26 Strength building fold 1
2:58 Strength building fold 2
3:09 Shaping and proofing the baguettes
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7:06 Scoring and baking
9:14 Let's eat this thing
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Homemade Whole Wheat French Bread Recipe... Using the Dough Cycle
Aloha and welcome to The Melting Pot Kitchen. Today we will be making a tasty French style bread using whole wheat flour and the dough cycle from my bread machine. It's a bit of a healthier alternative to all white bread, and in my opinion is just as delicious. Hope you enjoy the video, thanks a bunch for stopping by.