Bake the bread for about 25 to 30 minutes or until it s a rich golden brown and its interior temperature registers at least 190 f on a digital thermometer. When the dough has pulled together turn it out onto a lightly floured surface and knead until smooth and elastic about 8 minutes. Stir in enough remaining flour to make soft dough. This is my first time making. Lower the oven heat to 400 spritz the interior of the oven 3 or 4 times with the mister and immediately slide the bread in on its baking sheet across the baking sheet already in the oven.
Step 3 transfer the dough to a floured work surface and knead for 10 to 12 minutes adding more flour only when the dough becomes too sticky to handle. Reduce the heat to 425 f and spritz with water every few minutes for the first 15 minutes of baking. Soft delicious and done in just over an hour this homemade bread recipe is a winner. Knead on lightly floured surface until smooth and elastic about 8 to 10 minutes. In large bowl combine 1 1 2 cups flour milk powder undissolved yeast and salt.
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French country bread or pain de campagne is a combination of white and whole wheat flour and is typically made with sourdough but can also be made with baker s yeast. Stir into flour mixture. January 10 2020 at 3 07 pm. With a bowl scraper or wooden spoon gradually work the flour into the liquid. Bake the bread 40 to 60 minutes opening the oven and spritzing the inside once more halfway through the baking.
Add the remaining bread flour 1 2 cup at a time mixing well after each addition. Add the bread flour 1 cup at a time mixing well after each addition until the dough becomes too difficult to stir. Add the remaining bread flour 1 2 cup at a time mixing well after each addition. French country bread or pain de campagne is a combination of white and whole wheat flour and is typically made with sourdough but can also be made with baker s yeast. I have a lot of french country bread recipes on this blog including this one that takes a couple of days to make this one that requires a three to four hour rise and this my pride and joy which requires a couple of days.
Add the bread flour 1 cup at a time mixing well after each addition until the dough becomes too difficult to stir. Step 3 transfer the dough to a floured work surface and knead for 10 to 12 minutes adding more flour only when the dough becomes too sticky to handle. In a large bowl combine the flours yeast malt powder and salt. Bake the bread for about 25 to 30 minutes or until it s a rich golden brown and its interior temperature registers at least 190 f on a digital thermometer.
