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French Bread

Crusty French bread stirring memories of the authentic village boulangerie.

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Poolish mixed the night before:

250g french flour

250ml water (room temperature)

1g fresh yeast

Mix together thoroughly and leave in a covered bowl for 12-24 hours (at least overnight).

The next day:

750g french flour in a large bowl with

20g sea salt


Mix 5-10g fresh yeast with 400g water (20-25 dgrees temp) and add to the poolish until it resembles gloopy porridge

Mix into the flour, tip onto a board and knead for approx 10 mins.  Keep it as wet as you dare, to create typically 'holey' french bread.  Leave to prove until doubled in size.

Shape into however many loaves you wish and place in floured bread baskets (or bowls lined with  a floured teatowel) and cover and leave to rise again.

Turn out onto baking trays 'floured' with semolina and bake in a very hot oven (240 degrees approx 30-40mins or until hollow when tapped on the bottom) with a tin of water at the bottom of the oven to create a delicious crust.



Added by: Ruth Warner

Tags: Bread French Poolish

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