Saturday, July 19, 2014

French Bread


Mix all ingredients – dough seems to be too dry



After kneading for 2mins by machine, 1 min by hand and put a few more droplets of water in – dough is not sticky, and may not be tacky enough.  I put that in the fridge anyway.

After shaping, before proofing.


After proofing for 1 1/2 hr.

Crust is very good. Taste is ok but would like more holes for the texture.  Increase hydration next time.


Recipe source:  Classic French Bread from Peter Reinhart’s Artisan Breads Every Day


  • Day 1:  Follow recipe exactly.  Dough is not sticky at all.  Put a few more droplets of water in when kneading by hand.  Finally a bit tacky.  Did 2 stretch and folds with 10 mins resting in between.  Dough is not wet and stretchy enough.
  • Day 2:
    • Shaping – need more practice.  Should make smaller longer roll. Resting in between rollings.
    • Baking time is 12mins first, rotate and another 15 mins.
  • Hydration calculation per original recipe:  66.76%

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