French bread

Ingredients checklist

Nutritional values

The nutritional value of this recipe:
kCals Fat Saturated fat Salt Carbohydrates Sugar Fibre
Values shown are approximate.
333 Kcal1.4g0.2g1.2g73.0g2.6g3.0g

Method

Step 1

Stir the dried yeast and sugar into the water and leave until yeast has completely dissolved and mixture is frothy (about 10 mins) in a warm place or blend the fresh yeast with the water. Crush the ascorbic acid tablet and stir into the yeast liquid.

Step 2

Mix the flour and salt in a large mixing bowl. Add the yeast liquid to the flour all at once, and mix to a soft dough. Turn onto a lightly floured surface and knead by folding the dough towards you and then pushing down away from you. this takes about 10 mins. Place dough in a greased polythene bag and leave to rise for 20 mins in a warm place.

Step 3

Divide dough into 2, and gently roll each piece into an oblong approx 41cm long. Gently roll up the dough swiss-roll fashion and place on a lightly floured baking sheet. Make 5 diagonal slashes 6cm apart along the length of the loaf. Brush with salt water.

Step 4

Leave the dough uncovered in a warm place for 1½ hours. Meanwhile preheat oven to 220°C/425°F/ Gas Mark 7 with a bowl of water at the bottom of the oven. Put proved loaves in the oven.

Step 5

After 15 mins remove the bowl of water and bake until the loaves are very crisp and well-browned (about 15-20 mins). The shaped dough is proved uncovered so that the surface dries out and a very crisp crust is obtained. This can only be done when the volume of dough is as small as in this case, otherwise the bread splits open on baking.

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