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From - Posted: Sep 18, 2013 - 1,977 views
Cooking | How to make OAT BRAN FRENCH BREAD. | How to make OAT BRAN FRENCH BREAD.
Duration: 09 minute 59 seconds 
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Ingredients: Poolish = 750g.Bread flour (strong bakers flour) 750gmils of water & 14tsp.Instant dry yeast...12-14 hours later, Final mix = Poolish + 1cup oat bran & 1 cup of water. (For 65% hydration dough) also 1.5kg Bread flour & 710gmils of water & 5tsp.or 40g. of salt.. For normal French bread dough, delete the oat bran & extra cup of water.
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Simple Homemade French Bread

Welcome to day 3 of vegan month of cheese. So what does french bread have to do with it? Well if you're going to put all that effort into making cultured cheese, you'd better have some damn good bread to put it on. And this is damn good bread.*************************************************************************** Simple, Everyday French Bread At HomeINGREDIENTS1 cup warm water 2 14 teaspoons traditional or instant yeast 1 teaspoon salt 2 12 cups all-purpose white flour (plus more for kneading)DIRECTIONSCombine water with yeast and let bloom for 10 minutes.Add a half cup of flour and salt to the yeast mixture and whisk together until smooth.Add two more cups of flour and stir together until the dough comes together.Using clean hands, knead the dough into a ball. You may do this right in the bowl or turn it out to a floured surface. It may be stiff; just work it until it's a cohesive ball.Place the dough into a clean bowl, cover and let rest for 15. This lets the gluten in the flour relax, making it easier to knead.Turn the dough out on to a lightly floured surface and knead until smooth and elastic. Ideally you would knead this for 10 minutes.Place the dough back in the bowl, cover and let rise for in a draft-free, warm location for one hour or until the dough has doubled in size. A good place for this is in the oven with just the oven light on.Punch down the dough and knead again for a few minutes.Place the dough back in the bowl to rise for a second time. Again, let it rise for one hour or until doubled in size in a warm location.Remove the dough from the bowl, punch it down and divide the dough into equal pieces. You can make two large loaves or four smaller loaves.Shape them into long loaf shapes and place them on a baking pan lined with parchment paper.Cover the loaves with a damp, lint-free cloth and let rise for 45 minutes or until the loaves have doubled in size.Place a baking pan on the bottom rack in your oven. Place the second rack in the middle of the oven.Preheat the oven to 450 F (232 C).Prepare a spray bottle with water and, separately, a cup of cool or room temperature water.When the oven is hot, remove the cloth from the dough carefully. If the dough sticks to the cloth, drip some water on top of the cloth to help it release.Make slashes on the top of the loaves, either a few diagonally across the loaves or one slash down the length.When the oven is well-heated, place the loaves on the middle rack and quickly pour the cup of water in the baking pan below and close the oven door. Be careful as there will be steam.Bake for 25 minutes.Remove the loaves from the oven and cool them on a wire rack. The tops of the loaves should be golden brown and they should sound hollow when tapped on the bottom.Wait at least a half hour before slicing.Enjoy!************************************************************************* Connect with me on: Instagram; http:instagram.commarystestkitchen Twitter: http:www.twitter.commarystestktchn Facebook: http:www.facebook.commarystestkitchen Check out for more frequent vegan recipes, crafts, DIY ideas, and other randomness.
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Ciabatta bread original Italian recipe

The ciabatta is an Italian bread with a distinctive flat, elongated shape, a golden brown, crispy crust and a soft, hole-riddled interior, often used for making panini... let's make it from scratch! Find this and many more recipes with pictures on the Giallozafferano App (in English)*** Ingredients for 10 loaves, about 13 lb (150-160 g) eachFor the poolish • ¾ cup (100 g) of all-purpose flour • 1 ½ cups (200 g) of bread flour • 1 ¼ cups (300 ml) of water • ½ tsp (2 g) of active dry yeast (or 15 oz-6 g of fresh yeast)For the dough • 1 ½ cups (200 g) of all-purpose flour • 3 cups (400 g) of bread flour • 1 ½ cups (350 ml) of water • ¾ tsp (3 g) of active dry yeast (or 13 oz-9 g of fresh yeast) • ½ tbsp (10 g) of malt (or sugar) • 1 heaping tbsp (20 g) of salt • durum flour as needed, for the pastry board First we need to make a pre-ferment, called poolish: combine the 2 flours in a bowl, add the yeast to the water, stir to dissolve, then add to the flour. Mix well for at least 3-4 minutes. Our poolish is ready, it's very wet as you can see; now cover with cling film and allow to rise at room temperature for at least 3 hours. 3 hours have passed and the poolish is full of bubbles. Now make the final dough, so put the poolish in a mixing bowl, take the flours and the water, in which the yeast and the malt have been dissolved, mix well and beat in the dry and wet ingredients, alternating between them, until the dough clumps around the paddle; once the dough comes together into a ball, we'll switch to the dough hook. The dough has come together, so replace the paddle with the dough hook, then we'll add the salt and beat at a medium speed for about 10-12 minutes, until the dough is smooth and elastic. After 12 minutes the dough has gathered around the hook; turn off the stand mixer, cover the bowl with cling film and allow to rise at room temperature for an hour. An hour has passed, now remove the cling film, dust the work surface with durum flour and turn out the dough. Now fold the dough: stretch one side and fold it over, do the same with the opposite side, fold it over, and repeat the stretch and fold with the left and right sides; pat it flat - make sure your work surface is well dusted with durum flour, to avoid sticking, you can use a dough scraper as I'm doing now - then divide the dough into 10 equal pieces, weighing around 13 lb (160 g) each. If you wish, you can divide it into larger pieces, 5 instead of 10 for example, depending on how big you want your loaves to be. Always keep your counter well floured to prevent the dough from sticking to it; after the dough has been divided, sprinkle the durum flour on top, cover with cling film and allow to rise for an hour, an hour and a half at room temperature. The time has come to bake our ciabatta bread, so take a piece of parchment paper and lay it on a thin wooden board, because we'll slide the bread straight onto the hot baking tray, that is preheating in the oven right now, or a baking stone placed on the bottom of the oven. You also need a water sprayer, to spray the oven walls before closing the oven door. Take a dough scraper, lift the dough and turn it over onto the parchment paper, gently stretch it out, being careful not to lose the air trapped inside. Take 2 or 3 loaves, depending on their size and bake in a preheated static oven at 465°-480°F (240°-250°C) for the first 8 minutes, remember that the baking tray must be hot, then lower the temperature to 350°-390°F (180°-200°C) and bake for another 8 minutes, but during the last 3-4 minutes leave the oven door ajar by placing a wooden spoon in the opening to hold it open so that the steam can escape, which will give the bread a nice crispy top. Our ciabatta bread is done! Transfer the loaves to a wire rack to cool a bit, meanwhile I'll sum up the baking step, the most important: preheat a static oven to 465°-480°F (240°-250°C), bake the bread and spray the oven with water 5-6 times, close the oven door and bake for 8 minutes; after 8 minutes, lower the temperature to 350°-390°F (180°-200°C) but, after the first 4 minutes, open the oven door and place a wooden spoon in the opening to allow the steam to escape, so that the bread will brown and crisp up. And now let's break one open to check: as you can see, it's nice and crispy on the outside and soft and airy on the inside, excellent with cured meats!
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