French Bread Recipe

Procedure

• Start by mixing your yeast with the water and set aside. This helps activate the yeast, making sure that it is alive.
• In a large mixing bowl, sift together the Mastercook Maida, Chakki Atta and salt.
• Make a well in the center and add the yeast-water mixture little by little, incorporating some flour from the well.
• Once all the water has been added, begin lightly kneading the dough until all the dry flour has been absorbed.
• If you have been mixing and there is still dry flour, you can add water 5-10 ml at a time, till the mixture is hydrated.
• Begin kneading for about 5 minutes, the dough will be sticky at first but will come together to form a smooth ball.
• Cover with a damp towel and allow to ferment for 30-45 minutes till doubled.
• Sprinkle a little flour on your worksurface and turn the dough onto the workbench. The top of your dough should be touching the surface.
• Lightly press the dough to release the gas, and starting at one end, lift and tuck an edge into the center, repeat on all sides.
• Turn the dough over and roll it lightly on the workbench to form a bowl shape, known as a ‘boule’.
• Allow to rest for 10 minutes uncovered.
• Preheat your oven to 200 C / 400 F / Gas mark 6
• Repeat the shaping process to give your bread the final round shape.
• Spray with water and place in the oven, bake for 20-30 minutes until a crisp and golden brown crust is formed.
• Tap the crust and if it sounds hollow, your bread is done!
• Allow to cool completely before slicing.