Custy white bread

This white bread recipe is versatile and can be used for any crusty bread, and specially baguette. I love baguette, my youngest daughter and I went to Paris last year just to eat baguette. We were watching Paul Hollywood’s city bakes were he broke a baguette in two, when we heard the crunch we looked at each other and we both had the I want that look. We hopped on a plane and off we went.

I am not an expert baker, but I have found  my way to make them to my liking. This recipe is not unique in any way, there is one way to make basic white bread, flour, water, yeast and salt, I also add a bit of butter. Why? It just works for me. As I mentioned earlier this recipe is suitable for baguette, rolls and loaves.

I also have to mention that making these breads, the dough dictates my timetable, there is no one hour this or on hour that. The yeast works the way it wants, proofing time is a bit shorter during the summers than the winters.  I usually make the dough late in the evening before I go to bed, and let it proof over night. This summer this is impossible, we have had tropical weather.

This recipe makes 4 foot long baguette,  1 loaf or 12-16 rolls

1, 5 liters  flour
0,5 liters cold water
2 teaspoon salt
1 pk instant dry yeast
50 g butter, room temperature

Put all the ingredients in a bowl, mix and knead until the dough     or use a bread machine or a stand mixer.

If you make this late in the evening(11 PM) let this proof over night in a cool place, but not in the fridge. Remember to cover the bowl with plastic wrap or something similar.

The next day, early in the morning, punch the dough down roll it in to a ball and cover it again and let it proof until double the size.

Next step is to punch it down again and knead lightly, this time you divide the dough into the amounts you want depending on what you wt and make the shape you want.

Place the loaf, baguette or rolls on a baking paper lined tray and let the proof a last time. I usually go back to bed and sleepfor 2-3 hours.

Pre heat the oven to 180-200 C, depending on your oven. In the hot oven place a tray with boiling water, this will give the baguette that lovely crust. Bake for about 20 minutes for baguette or rolls, and about 40 minutes for loaves.

 

3 Comments

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: