Country loaf
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45 rates
Preparation : 10 min
Cooking : 30 min
Total time : 2 h 40 Rest : 2 h
Equipment
Baker's blade Baking paper
1 bread
0.5 sachet of dry baker's yeast (3 g)
1 tsp of salt
500 g of strong bread flour
Associated products
Tips
Alternatively, prove the dough in the stainless steel bowl on EXPERT programme 30 minutes / speed 0 / 35°C.
RECIPE STEPS
1
Add 320ml water and the yeast into the metal bowl and run the programme.
- 0.5 sachet of dry baker's yeast (3 g)
Expert
02:00 / 3 / 37°C
2
Add the flour and run the programme.
- 1 tsp of salt
- 500 g of strong bread flour
Bread/Brioche
02:00 / 5 /
3
The programme will stop after one minute. If needed, scrape down the wall of the bowl and press Auto to finish the programme.
4
Form the dough into a ball and place into a deep dish.
Cover with a damp cloth and leave to rest for 1 hour at room temperature and away from draughts.
5
Lightly knead the dough and form a ball. Place it onto a baking tray lined with baking paper and flatten it slightly.
6
Use a sieve to prinkle the dough with flour. Cut notches on the dough with a grignette (baker's blade) or a very sharp kitchen knife.
Cover the dough with a dry cloth and leave to rise for 1 hour at room temperature and away from draughts.
7
Preheat your oven to 220°C.
Bake for about 30 minutes.
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