Recipe

Bread Recipe

Add Step-by-Step Photos	Tinadc / All my dishes 1 year, 6 months ago This is a bread develed and baked by the Roux Brothers (Master Chefs) in France.... You can make it your own by adding your own spices and or herbs like I did. The secret of baking the perfect loaf is that the dough must be sticky but not stick to y... More Prep:120m Cook:32m Servings:15	Tinadc
	versatile cheap bread

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Ingredients

1.8 kg Whit Bread Flour

75 g Fresh yeast (3 cubes)

800 ml Good quality Olive Oil / 150gr butter

300 ml Hot Water

42 gr Salt

120 gr Sugar

542 gr Dried Herbs or 25gr Spice of your choise

Directions

Immerse the fresh yeast in 800ml lukewarm water and let it stand for a few minutes

In the meantime you can measure out the flour, salt, sagar and herbs

Put the flour mis in a mixer

Whisk the yeast till it is dissolved and add in a slow stream to the flour while the mixer run at a low speed

Switch it off and add all of the olive oil

Mix at low speed for 2 minutes EXACTLY (Coat the flower grains but not too much mixing or the next lot of water will not be absorbed propertly and the dough will become like water saturated clay)

Switch off

Get the warm water ready and add to the mix

Secure the dough hook and knead for 7 minutes. (Add a little flour if it sticks to the bottom of the mixing bowl, but not too much or the bread will become 'heavy'). After 7 minutes the dough will be silky and will not stick to your hands althought it is very 'wet'

Butter the pans or spray with Spray and Cook

Weigh out the dough according to your pans (eg. I have 2 small pans 32x9x9 that takes900g dough and on big one 32x11x11 that takes 1200g)

Shape in a long roll and put it in the pan (There is no need to press it flat)

Cover with cling wrap sprayed on the inside (dough side) with Cook and Spray

Put it in a warm place (For stability in temp I prefere to use my oven) I have used a thermometer to determine at which settig it is 30C. Keep it in the oven for an hour or until the dough starts to touch the cling wrap

Stick a knife down the inside of the pan 'pulling' the top of the dough down into the space between dough and side of pan. Do this right around. It will give the bread a lovely silky and prof 'head'. You will also see that some air escapes in the process which is fine. This is thepuch back for the second proofing.

Cover with cling wrap and put it back into the oven. You can now increase the heat by 5C. The second proofing is much shorter and the bread ought to rise much faster. I usually set my timer on 20 mins. When it rings I switch the oven in which I am going to backe the bread to 200C. By the time the bread has risen the oven will be ready.

Immediately trf the bread into the oven. A draught or huge fall in temp will cause the bread to fall flat (Go through the second proving again), so work fast in trf the bread.

Let it bake in the oven for 7 min.

Turn the heat down to 170C and bake for 25 min.

Take out of the oven and pans and let it cool on a cake rack.

There are no msg or chemicals in this bread. So if you jump on it will not bounce back like supermarked breads do. It's freshness dissappear after 1 day ouside oven, after 2 days in the fridge and 1 week in the freezer.

You can also do the whole process with cold water and then put the dough in the freezer.

Take it out the morning you needto bake the bread andonce it is depfrosted knead it until well mixed and elastic

Proof it until double in size and form balls or put it in pans.

Proof it again until well risen and bake imm.

A short cut: Microwave the dough on med until lukewarm to the touch, knead and microwave it again for 2 min.

You save about half an hour on the first proving).

The total dough weight is about 3300mlgr. I freezee it in 1100g batched and that makes 1 bread 32x11x11 or 24 small/18big buns!!!

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