French country bread

French country bread

Category: Sourdough bread

Ingredients
Dough:
Working leaven	25 - 40g
Warm water	140g
White bread flour	140g
Dough: (the amount I used is given in brackets):
Opara	all
Whole grain flour	350g (185g)
White bread flour	750g (350g)
Water	660g (330g)
Rye flour	30g (15g)
Salt	23g (15g)

Cooking method

• For this bread we need about 25-40g * of working leaven.
• Working starter culture:
• The leaven that you store in the refrigerator must be mixed with 50g of rye flour and 50g of water. Leave to fit for 12-24 hours *. Then add another 50 g of water and flour, let it rise again for 12-24 hours *. Measure 25-40g * from the resulting mixture and continue working with them.
• * - time depends on the strength of the leaven. If yours is young, more may be needed and the ripening time will be longer.
• My starter culture is ripe, it fits twice in 6-8 hours. Young may need more time. But remember: the longer the leaven is refreshed, the more sour it becomes and the more sour your bread will be. The leaven is ready for use when it has doubled in size and started to fall off.
• - you can use both rye and wheat leaven.
• The next stage is dough:
• Dilute the starter culture in warm water, add flour, stir. The dough should be as thick as pancakes. Close with a lid or plastic and leave to rise for 8 hours or until it rises completely and begins to fall off in the center.
• At that moment I put it in the refrigerator, then took it out in the morning, let it warm up and continued working.
• Dough preparation:
• 1. Measure and sift c / z flour.
• Mix in a large container or in a mixing bowl c / z flour with rye and white bread, add 2 tbsp if desired. tablespoons of gluten (optional, but I added).
• 2. Pour water into the dough, stir. Pour all this into a bowl of flour, stir with a wooden spoon and knead with a mixer with a hook at medium speed for 10-15 minutes or until the dough becomes soft and elastic. Add salt and stir for another 5 minutes. The dough will collect around the hook.
• Knead with your hands for 10 minutes, there will be a lot of dough and you will have to work. Add salt at the end and knead a little more.
• The dough should be soft, slightly sticky and very elastic. But very pleasant to the touch! You will get real pleasure from working with it.
• 3. Put the dough in a container 3 times larger, carefully cover with foil. And let it come up within 3 hours. Roll up the dough three times, 30, 60 and 90 minutes from the beginning.
• How to roll the dough:
• Using a sufficient amount of flour, sprinkle the work surface, sprinkle your hands with flour and remove the dough from the bowl, put it on a cutting board, straighten it a little with your hands in the form of a square and, starting from the right to the center, wrap, then from the top to the center, then wrap from the left to the center and bottom to center. Then lay it with a seam downwards, cover it with foil and let it come up again.
• Leave the remaining 90 minutes alone to approach.
• 4. Remove the dough from the container, transfer to a floured surface, form a ball, cover with foil and let stand for 15 minutes. At this time, sprinkle the basket in which the dough will fit with flour. if there is no such basket, you can take a large colander, cover it with a linen towel and sprinkle with flour.
• 5. Form an even ball out of the dough, try not to release air from the bubbles formed on the surface. Cover well with foil and put in a warm place until doubled, about 4 hours.
• 6. 45 minutes before baking starts, heat the hob to 450F (230C). Don't forget to put a baking stone if you have one. If not, you can use a baking sheet.
• 7.Turn the dough that has come up onto a baking spatula or parchment paper. Make incisions. The design can be of any design (lattice, square, letter, etc.), the depth of the cuts should be about 7mm.
• Before baking, quickly (to keep the oven cool) spray the oven with water and place the bread in it.
• 8. Bake the bread for 70 or 80 minutes, or until the bread is not dark brown. In the middle, you can turn the bread in the oven to bake more evenly.
• Cool on a wire rack.
• 
• 

Note

The recipe from nelly_z in LJ.

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Thank you for the recipe, delicious bread !!!

[justmarried]

justmarried, thank you so much for your trust!

[GruSha]

GruSha Gulsine! Very appetizing loaf! I would like to bake the same!

The next stage is dough:
Dilute the starter culture in warm water, add flour, stir. The dough should be as thick as pancakes. Close with a lid or plastic and leave to rise for 8 hours or until it rises completely and begins to fall off in the center.
At that moment I put it in the refrigerator, then took it out in the morning, let it warm up and continued working.

Explain, please - "this moment" - comes after the rise and fall of the dough or does it fit from beginning to end at night in the refrigerator?

"This moment" - comes after the rise and fall of the dough or does it fit from beginning to end at night in the refrigerator?

Forgive me for interfering, the author is silent and I think he will not be offended! I suppose you need to hold it for an hour at room temperature, and then put it in the cold. If the dough rises and begins to fall off, it will already need to be kneaded into the dough ...

I baked such bread twice, well, almost like that. I found it on another site. This is insanely delicious bread! ...

Thank you, Anastasia!

[Anastasia]

Anastasia, thanks for your help))) I can't always answer on time, I hope Olga, not offended !!!

Girls, Gulsine and Anastasia, thank you! Together with you I baked this wonderful bread! I'll post the photo a little later, I'll brag ...

[Kras-Vlas]

Kras-Vlas, Hurrah!!! Olya, we are waiting for the photo !!!

Here it is, bread!



I really liked it, fragrant, nostril and with a slight sourness. Real rustic!
It takes a lot of time for sourdough bread, but the result.
Thanks to the author of the recipe, and to the person who introduced him, and to the assistant!

[Kras-Vlas]

Kras-Vlas, Olya, young boy !!!
Excellent bread! And he rose so well and the holes are beautiful!
As they say, keep up the good work! Nothing on YOU ??

Thank you, Nastya!

Nothing on YOU ??

Totally agree!

[Olga]

Olga, great bread !!!

Very tasty and beautiful bread turned out. I did everything according to the recipe (data from brackets), only when baking the temperature gradually decreased.
Thank you

[rtrc]

rtrc, great bread