Thursday 8 August 2013

French Loaf by Lily Chua

French Loaf by Lily Chua

French Loaf ingredients Recipe is from Alex Goh World of Bread

A. 90g plain flour,360g bread flour, 1 ½ tsp salt, 1 tsp sugar, 3 tsps instant yeast
B. 250-260ml water
C. 10 g shortening

1. Mix (A) till well blended.
2. Add (B) and knead to form a dough.
3. Add ( c) to knead to form a smooth and elastic dough.
4. Leave it to rise 45 minutes.
5. Divide the dough into 3 pcs, mould them into balls and let them rest for 10 mins.
6. Flatten the dough and make them into stick shapes about 30 cm long.
7. Leave them to prove for 30 mins.
8. Brush them with water and slash the tops with a sharp knife 3 or 4 times.
9. Bake at 220 C for 25 mins. Serve.
Note : I baked mine about 22 mins. I also place a small pan with a few tablespoons water .

The book says to get crusty exterior, place some small stones in baking tray and heat them in the oven at 220-250C for 20mins. When ready to bake, spray water on the hot stones. This will produce steam, which will help the bread become crusty.

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