Recipe Exchange! French Bread from recipe-exchange-group.blogspot.com
Description
French Miche Bread is a classic French sourdough bread that is known for its crunchy crust and dense, chewy interior. This bread is made using a combination of whole wheat and bread flour, which gives it a nutty flavor and a beautiful, rustic appearance. The dough is left to ferment for a long time, which allows the flavors to develop and creates a unique tangy taste.
Prep Time
The prep time for this bread is about 30 minutes, but the dough needs to ferment for at least 12 hours.
Cook Time
The cook time for this bread is about 45 minutes.
Ingredient
For the bread: - 500g bread flour - 250g whole wheat flour - 600g water - 12g salt - 200g sourdough starter
Equipment
- Large mixing bowl - Kitchen scale - Measuring cups and spoons - Plastic wrap - Dutch oven or baking stone - Razor blade or sharp knife
Method
1. In a large mixing bowl, combine the bread flour, whole wheat flour, and water. Mix until a shaggy dough forms. 2. Cover the bowl with plastic wrap and let it rest for 30 minutes. 3. Add the salt and sourdough starter to the bowl. Mix until the dough comes together and forms a smooth ball. 4. Cover the bowl with plastic wrap and let it ferment for 12-18 hours at room temperature. 5. After the dough has fermented, preheat your oven to 450°F (230°C). 6. If using a Dutch oven, place it in the oven to preheat. If using a baking stone, place it in the oven to preheat as well. 7. Turn the dough out onto a floured surface and shape it into a round loaf. 8. Place the dough into the preheated Dutch oven or onto the preheated baking stone. 9. Use a razor blade or sharp knife to score the top of the dough. 10. Bake for 45 minutes or until the crust is golden brown and the bread sounds hollow when tapped on the bottom. 11. Remove the bread from the oven and let it cool on a wire rack before slicing and serving.
Notes
- The longer you let the dough ferment, the stronger the sourdough flavor will be. - You can use a mixture of flours, depending on your preference. Some bakers use rye flour or spelt flour instead of whole wheat flour. - If you don't have a sourdough starter, you can make one by mixing equal parts flour and water and letting it ferment for a few days.
Q: Can I use all-purpose flour instead of bread flour? A: Yes, you can use all-purpose flour, but the bread will have a slightly different texture. Q: How long can I store this bread? A: This bread will stay fresh for up to 5 days if stored in an airtight container. Q: Can I freeze this bread? A: Yes, you can freeze the bread for up to 3 months. Thaw it at room temperature before serving.
Recipe Tips
- Make sure your sourdough starter is active and bubbly before using it in the recipe. - The dough will be sticky, so use flour liberally to prevent it from sticking to your hands or the work surface. - If you don't have a Dutch oven or baking stone, you can use a regular baking sheet. Just make sure to preheat it in the oven before adding the dough.
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