Just consider some details. First, although the room temperature control. There are breads that need low temperatures to ferment properly. This particular ideal temperature is between 21-23 C. In building breads must be done safely and affection for not mess too much, we do not remove the bubbles that have already been created in the interior during the second fermentation.
With normal force flour do very well, of course if we want a greater challenge you can use French T55 flour, which does not absorb as much liquid as a common and strong flour dough will be more difficult to handle, but will be more authentic. I have used normal bread flour to keep things simple, and the second attempt, which will in the end, I used a mixture of flour strength and trying to imitate the power of French flour.
Kneading is short, a total of 8 minutes, plus the first 15 minutes of autolysis (initial rest of the mixture of water and flour). With the ideal temperature, total fermentation time is 2 hours. The final fermentation is relatively short, just 30 minutes. This short fermentation has its rationale: this type of bread in the oven should not be fully fermented, but lacking a bit, so will the heat of the oven.
I hope you will encourage testing.
Happy week!
Ingredients:
500 grams bread flour (or a mixture of 400 grams. Flour force and 100 grams. flour)
1.5 g malt extract
340 grs. cold water (you will need approx. 15 grs. more water to dissolve yeast)
3 grams.
dry yeast 150 grams. sourdough (active and bubbly to 80% hydration)
10 grs.
salt
Prepared
1. I use the mixer (can also be done by hand), mix water, malt extract and flour. Knead on low speed until you see it all together, approx. in 1 or 2 minutes stop mixing and let stand 15 minutes (This is called baking autolysis).
2. While resting the dough, sprinkle yeast over dry and pulverized with water to hydrate, as shown in the photo. Or if you prefer to dissolve the yeast in a tablespoon of water (approx. 15 grams) and add after 15 minutes.
3. Also incorporate the dough, and knead on low speed for 3 minutes.
4. Add salt, and knead on low speed for 2 minutes. Up to medium speed and knead for 3 minutes.
5. The dough should look shiny and elastic.
6. Place on a container or tray floured board, cover and let stand for 30 minutes.
7. Bending and stretching to do, and let stand 30 minutes.
8. Divide dough. In two or three equal parts.
9. Bowling, give it a slightly elongated shape each ball, place in the couche, or on a plate or floured board, cover and let stand for 60 minutes.
10. Form rods or baguettes, or batards, as desired. I've done bar placed in a mold of baguettes (A little small for the size of two bars. Below you can see photos of the second attempt in which I divided the dough into three equal parts.). this video here shows how give shape to the baguettes. If you have mold, placed on the couche, or some thick cloth floured, that is to maintain the shape.
11. Allow to ferment for 30 minutes. (Fermentation is short, do not want to ferment completely to achieve a good expansion in the oven.)
12. Transfer to the tray which will bake in the event of any unused baguettes mold being careful not to mistreat and degas. Sprinkle with flour if desired, longitudinal cuts ... this is something you do not master at all as it is obvious ^ _ ^.
13. Carry a preheated oven at 230 C for 30 minutes. With enough steam during the first minutes for the crust it is crispy and thin. If you prefer a more golden color and intense, bake for a few minutes.
14. Cool on rack before cutting.
next day refreshed my dough back and did three bars instead of two,
the ; differences to the above recipe: I used a mixture of 400 grams. strong flour and 100 grams of flour. not sprinkle with flour and spray before baking with water before baking.
at home, so we eat like the French bread toast:)
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