French country bread with sourdough
KronJäst- 3 loaves of bread
- 1 hour
- 4 hours 40 minutes
A delicious country bread that goes well with just about anything—absolutely delightful when eaten fresh out of the oven with a pat of butter! You can also substitute the wheat flour with a coarser flour if you like.
4/5
8 VotesHere's how:
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1
Dissolve the yeast in a little water. Add the remaining ingredients, except for about 1 dl of water and the salt. Knead the dough in a stand mixer on low speed for 10 minutes. Add the rest of the water and the salt. Knead the dough for another 5 minutes or until it pulls away from the sides of the bowl. Double the time if you’re kneading by hand. Cover the bowl with plastic wrap and let the dough rest for 30 minutes.
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2
Gently pull the dough from the edge of the bowl toward the center a few times to increase its elasticity. Let the dough rise, covered with plastic wrap, for about 2 more hours or until it has doubled in size.
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3
Divide the dough into three equal parts, shape them into 3 loaves, and place them on a baking sheet lined with parchment paper. Sprinkle with a little flour and let rise, covered, for 60–90 minutes or until the dough has doubled in size. Preheat the oven to 230 °C using standard top and bottom heat.
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4
Make a few slits in the top of the loaves with a sharp knife. Place the loaves on a rack in the lower part of the oven and lower the temperature to 210 °C. Bake the loaves for about 35–45 minutes. Let the loaves cool on a rack.
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
- 10 g (1/5 packet) KronJäst for Bread, fresh
- 150 g (1 bag)KronJäst Whole-Grain Wheat Sourdough
- 800 g (8 dl) cold water
- 900 g (about 15 dl) all-purpose flour
- 75 g (about 1.25 dl) whole-wheat flour, fine
- 75 g (about 1.25 dl) fine rye flour
- 150 g (about 2.5 dl) durum wheat flour
- 15 g (2.5 tsp) salt
- 20 g (2 tbsp) canola oil
The recipe comes from
kronjast.se
