Parisian loaf (oven)

Category: Yeast bread
Parisian loaf (oven)

Ingredients

dough:
Wheat flour 360 BC
water 300 BC
dry fast-acting yeast 3 g.
dough:
Wheat flour 240 BC
sugar 6 g
salt 12 g
water 50 g

Cooking method

  • Dough:
  • 360 g wheat flour
  • 300 g of water
  • 3 g dry fast-acting yeast

  • Mix the dough, cover with plastic wrap and leave at room temperature for 4-4½ hours, until the dough rises completely and begins to settle in the center.

  • Parisian loaf (oven)

  • Dough:

  • all dough
  • 240 g flour
  • 6 g sugar
  • 12 g salt
  • 50 g of water

  • 1. Combine the dough with the rest of the ingredients and knead to a moderately tough dough.

  • 2. Transfer the dough to a greased bowl and leave to rise at room temperature for 3 hours. The dough should rise at least three times.

  • 3. Divide the dough in half, round slightly and leave to rest for 10-15 minutes.
  • Form oblong loaves with sharp ends and lay them seam side down on a piece of paper.

  • 4. Proofing - two hours at room temperature. Make three or four oblique cuts on the spaced loaves and spray with water.

  • Parisian loaf (oven)

  • 5. Steam bake at 220 ° C (440 F) 25-30 minutes, until golden yellow.

  • Parisian loaf (oven)

Note

Recipe from Misha-crucide LJ

Admin

What a beautiful bread! The heart rejoices to look at him
Thank you for the pleasure you have.
GruSha
Thanks a lot!!! Very nice
The bread is actually very tasty
Freesia
GruSha
Very beautiful! Tell me, 2 hours of proofing is not a lot, I'm afraid that they will stop it?
GruSha
Of course, you need to focus on the pace in the house ...
Lozja
I baked this wonderful bread. It reminds me very much of the recipe "Lacy", only there is still a small piece of butter present, and the rest is practically the same. Probably one recipe in a different way.
I took fresh yeast, 12 g, 1st grade wheat flour. Looks and smells great! We will try tomorrow. True, my bread spreads out a bit during proofing, because yours, I see, are distances in the basket, and I'm just on a baking sheet, so they turned out not so narrow and elegant as the author in the photo, but also handsome.
The dough is very pleasant in the hands, it is a pleasure to work with it, and to knead too. Since I am without HP, I get a double buzz, squeezing the dough in my hands and listening to its squeak and creak.
Thank you very much for the recipe!
GruSha
Quote: Lozja

True, my bread, when proofing, spread to the sides a bit
You can try to make curbs from a thick towel ... if you spread it on a towel
Lozja
Quote: GruSha

You can try to make curbs from a thick towel ... if you spread it on a towel
No, just on parchment.

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