Today I made French bread here is what I did.
LONG post and sorry for BIG pics.
I did a lot of reading and then combined two recipes, used fresh yeast and French grade flour (55) and put in a bit of my own method.
I used Tenina's French bread quantities for ingredients and substituted the dried yeast for 20g fresh.
http://www.forumthermomix.com/index.php?topic=5233.0For shaping I used Frozzies recipe
http://www.forumthermomix.com/index.php?topic=4164.0My method uses autolyse and is a bit like Tenina's with a pause, however I add the salt after a rest.
Method
Put water and fresh yeast into
2 mins 37 speed 2
Add flour
3 mins
Wait 15 mins
Add salt
3 mins
Put in oiled bowl and rise until more than double.
Tip onto work surface and gently fold in on itself several times to remove all the air, cover and leave to relax for 15 mins
Fold over twice more Then follow Frozzies method, folding four times. Picture of third fold.
Then cut into 4 and follow Frozzies instructions
This is what I made proofing 3 baguettes and a twist with poppy seeds ( note to self poppy seeds go everywhere!)
After a good hour I brushed and slashed the tops before full proof as chookie suggests to prevent collapse
Then 20 mins more proofing and re brushing of water and in the oven
Cooking time as per Frozzie's recipe
And here they are
Haven't eaten yet but will report after tea.
2 wrapped in foil and frozen as per chookies instructions.
Cost of 4 loaves less than 30 pence each. Cost Tesco 56 p each. We usually buy these in the village and they cost more than that but can't be sure how much, but a good saving.
Think about 42 Aus cents.
Enjoy and thanks to Tenina, Frozzie and chookie
Edited to add this. Just had for tea, very good.
