Adapted From The Bread and Bread Machine Bible. A French and Belgian speciality, crusty finish, soft and light inside.
400g Bread Flour 1 1/2 tsp salt 1 tsp sugar 1 tsp yeast 1/2 cup lukewarm milk 3/4 cup lukewarm water | It was after dinner at 7.30pm and I had a meeting at 11pm. I decided that to make some bread that requires less time, something quick and ready in 3-4 hours. I flipped my book and there, this page was staring at me....going...."try me, try me".... I started with gathering the different ingredients, and oops, I didn't have milk. It's ok, I have milk powder and I mix 1/2 a cup of that. I don't have fresh yeast, and I decided to us 1 tsp instant yeast, mix with the flour, throw in the salt and sugar. Mix the milk and water, and started the kneading for a good 10 minutes till the dough is smooth.  The dough is allowed to rise, as my place is cold, it took the dough about 2 and 1/2 hours to rise properly, doubled.  Times up, knock back, let is rest for 5 minutes, which I let it rest for longer, to expand a little before I cut it up to 12 pieces, weigh them and try to make them the same size. Still I didn't get them to be of the same size. Started folding them to round ball, roll it to oval shape, all these with very very gentle hand. Brush the top with a little flour.  So the last stage, final proofing, and making a dimple. Put some oil at the side of your palm and use the side of your palm to press down the dough. Let rest for another 15 minutes and start your oven. 230 celcius, 15 minutes, put on the lower rack. Remember to pour 1 cup of hot water into the tin when the oven is heated up enough in order to get crusty finish. And the finish product,  I put the 1st batch on upper rack and it turned out to be too dark, the 2nd batch was better. I think I didn't dimpled enough for the 2nd batch. I think it turns out a little too salty for my taste, overall, it was quite pleasant except that I would have preferred a more fluffy, ie I should have proof it longer before I put it into the oven.  |