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Recipe By Jaxters

Ref: 851
Heading: Bread & Baking
Cuisine: French
Food Type: Vegan
No of Portions: 2
Change no of portions required to :

Ingredients & Prep

   450 g  Strong white bread flour
   260 ml  Cold water
   50 ml  Warm water 40°C (starter)
   7 g  Dry yeast
   1 tsp  Salt


  Step 1
For best results start the process 2 days before.
  Step 2
First make the starter by mixing 1 tbsp of flour with the warm water, stir in the yeast & set aside for an hour to go frothy, if there is non froth then the yeast in not viable.
  Step 3
A food mixer with a dough hook is best for this job, but you can do by hand, place flour & salt in the mixing & mix then add the starter & the cold water & mix to form a dough, either tip out on to a floured worktop & knead well for 10 minutes or in a food mixes on med slow speed for the same time.
  Step 4
Place dough in a bowl cover with cling film & put in the fridge for an hour then knock back with you hand, put back in the fridge for 2 hours & knock back again then back in the fridge covered for 2 days, keep an eye on it & knock back if required.
  Step 5
Tip out dough onto a floured work top & cut in half, then roll into 2 large sausage shapes 4cm thick, then place on a floured non-stick baking sheet at least 12cm apart, then leave for a 2 hours or so to roughly double in size in warm place, then make 3 spiral cut marks with a razor blade 5mm deep.
  Step 6
Pre-heat oven to 220°C fan with a baking tin half filled with water on the lowest shelf.
  Step 7
Place dough in the oven in the middle shelf for 35 minutes or until golden brown.

Suggestion & Tips

You don`t have to wait 2 days but it will improve if you mature the dough.
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