French Bread

 

500 g bread flour

1 teaspoon sugar

1 teaspoon fine salt

1 1/2 teaspoon instant yeast

1 teaspoon bread improver (s-500)

1 1/2 tablespoons milk powder

300 ml water (+ or -)

1 tablespoon butter or ghee

 

 

1 Mix the dry ingredients and the water at low speed for 2 minutes, then medium speed for 3 minutes.

2 Add in the butter and mix at low speed for 1 minute, then medium speed for 8-10 minutes, followed by high speed for 1 minute until the dough is soft and pliable.

3 Place the dough in a greased deep bowl, cover and let it rise until it is double in size, about 1 hour.

4 Turn the risen dough onto a well floured surface but do not knead.

5 Divide the dough into 2 even pieces and roll each into an ablong about 38 cm by 25 cm. Roll up the rectangle tightly towards you, beginning at the wide side and sealing the edges by pinching together as you roll.

6 With a hand on each end, roll gently back and forth to taper the ends slight.

7 Place the French loaves on a oiled baking tray. With a very sharp knife make cuts about 3 mm deep diagonally along the loaf about 5 cm apart.

8 Let the loaves rise uncovered until double in size, about 1 hour.

9 Bake the bread in a preheated oven of 220° C for 20 minutes. Brush the tops of the loaves with water and return to the oven for a further 5 minutes.

10 Remove the loaves from the oven and place on a wire rack to cool.