Basic French Bread with Sprouted Flour

 

This recipe uses ingredients measured by weight (grams) and make fabulous baguettes, rolls, and buns every time! Makes 2 pounds of dough.

A poolish is a starter sponge, similar to a sourdough starter but using commercial yeast. Creating the poolish gives the yeast time to activate before adding it to the flour, resulting in a springier, more robust loaf.

 

Ingredients

Poolish

  • 1-3/4 cups sprouted wheat flour (193 grams)
  • 1-1/4 cups water (193 grams + 6 tablespoons)
  • 1/2 teaspoon yeast

Dough

  • 2-1/2 cups sprouted wheat flour (387 grams)
  • Poolish (all)
  • 1 cup water (213 grams)
  • 3/4 teaspoon yeast (3 grams)
  • 2 teaspoons salt (12g) 

 

Instructions

  • Mix poolish the night before and cover well with plastic wrap. Let rise for 12 to 14 hours at 70°F. 
  • Mix dough (using glass, ceramic, or stainless bowl)
    • Weigh out water separately
    • Weigh flour, measure yeast and mix into flour
    • Add poolish and most of water; the rest of the water depends on dough stickiness. (Lean toward sticky.) Blend ingredients enough to get all of flour incorporated.
  • Cover dough with plastic wrap to prevent drying. Let dough sit for 30 minutes. 
  • Remove dough from bowl onto floured counter or kneading board. Pat down to pop bubbles. Sprinkle salt onto dough.
  • Knead dough until strong but flexible. (Windowpane test is a good indicator. This will take 12 to 15 minutes by hand.
  • Clean the bowl and oil it, then place dough into it, turning to coat both sides. Cover with plastic wrap and let rise until poofy: about 1 hour at 75°F.
  • (Optional step) Place dough on kneading board and punch down. Fold 4 times (don’t knead) and place back in bowl for second rise (about 1 to 1-1/2 hours).
  • Preheat oven to 500°F. For best baking results let oven preheat for 1 hour, especially if you’ve placed a baking stone in the oven.
  • (Optional step) Divide dough in half and pre-shape into baguettes. Cover and let them rest until relaxed (about 15 to 20 minutes).
  • Shape dough into a baguette shape.
  • Place baguette(s) onto parchment-lined baking sheet. Cover and rise somewhere warm until full of gas (about 45 minutes).
  • Score the dough and steam it by wetting the surface. Use a spray bottle, or sprinkle water onto the loaf with your fingers.
  • Quickly put dough into oven and turn temperature to 460°F.
  • Bake 20 to 25 minutes. DO NOT open oven door for first 15 minutes.
  • At 20 minutes test for doneness by inserting a thermometer into center of bread. Should read 190° to 206°F.
  • Remove bread from oven. Immediately  transfer to a cooling rack and let cool before slicing.


                                                
   
Sprouted Flour French Bread


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