French Country Bread
by Food·Color
Favorite
Difficulty
Hard
Time
24h
Serving
2
Set three: the longest wait for French country bread. It has undergone five fermentations in total. From the first fermentation of 1-3 hours; to the second fermentation of 15-20 hours; enter the main dough, ferment for 90 minutes, and then ferment for 45 minutes after exhausting, before entering the final fermentation of 70-90 minutes. The most patience-tested country bread. . .
The use of rattan baskets for the final fermentation seems to be the characteristic and symbol of country bread. The rattan basket gives the bread a circle of impressions like steps. What if there is no rattan basket? Teacher Meng said that it can be fermented directly on the baking tray. The Japanese master said that you can find a thicker basket, spread a thick canvas, or make the dough into a long stick shape. In any case, they strongly recommend the use of fermentation baskets because it is more authentic.
There is no rattan basket, what do you do? People who don't take the usual path will always have some unthinkable ways. I had already aimed at the two empty or full earthenware jars. The top cover of the sauerkraut jar should be the right size, so I can borrow it for the time being. Take advantage of the sunshine, wash and dry, and wait for the last shot of the dough. The mouth-up lid, like a large earthenware bowl, is rough and simple, exuding a rustic flavor. Sprinkle flour on the wall of the "bowl", flush the dough head down and put it in. The whole plan is about to be completed.
One hundred dense and one sparse. Pour the trembling dough carefully on the baking cloth, poke holes, spray water, and send it into the oven. . . But I found that when the oven was set and the temperature was set, I forgot to turn it on to the heating setting. The dough, which was already sprayed with water, had to wait for the cold oven to brew the enthusiasm to embrace it. Looking at the wet skin, wondering if it will be ruined too badly. It's not too miserable. Although there are no circles of "steps", the rough texture caused by the scattered flour on the surface is enough to bring people a sense of satisfaction. . . . "
The use of rattan baskets for the final fermentation seems to be the characteristic and symbol of country bread. The rattan basket gives the bread a circle of impressions like steps. What if there is no rattan basket? Teacher Meng said that it can be fermented directly on the baking tray. The Japanese master said that you can find a thicker basket, spread a thick canvas, or make the dough into a long stick shape. In any case, they strongly recommend the use of fermentation baskets because it is more authentic.
There is no rattan basket, what do you do? People who don't take the usual path will always have some unthinkable ways. I had already aimed at the two empty or full earthenware jars. The top cover of the sauerkraut jar should be the right size, so I can borrow it for the time being. Take advantage of the sunshine, wash and dry, and wait for the last shot of the dough. The mouth-up lid, like a large earthenware bowl, is rough and simple, exuding a rustic flavor. Sprinkle flour on the wall of the "bowl", flush the dough head down and put it in. The whole plan is about to be completed.
One hundred dense and one sparse. Pour the trembling dough carefully on the baking cloth, poke holes, spray water, and send it into the oven. . . But I found that when the oven was set and the temperature was set, I forgot to turn it on to the heating setting. The dough, which was already sprayed with water, had to wait for the cold oven to brew the enthusiasm to embrace it. Looking at the wet skin, wondering if it will be ruined too badly. It's not too miserable. Although there are no circles of "steps", the rough texture caused by the scattered flour on the surface is enough to bring people a sense of satisfaction. . . . "
