Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Dissolve the yeast in one cup of lukewarm water in a large bowl. | 2. After a minute or two, add one cup of flour and mix. | 3. Then add a second cup and knead by hand until smooth; the dough should be dry and not stick to your hands. | 4. Cover the bowl with a towel and let the dough rise overnite at room temperature. | 5. The next day, punch the dough down and add 3/4 of a cup of lukewarm water, the salt and the remaining flour, one cup at a time, mixing all the while. | 6. If you are using a stand mixer, use your dough hook; otherwise knead by hand, working the dough until dry. | 7. Now, either knead for several more minutes in your stand mixer or place the dough on a lightly floured surface and knead for a good five minutes. | 8. Now, take the dough on your board and pound it heavily with a rolling to flatten it. | 9. Fold the dough and pound it again until flat. | 10. Repeat this process 7 or 8 more times. | 11. Now let the dough (and the cook) rest for ten minutes. | 12. Form the dough into a ball, place on a board or counter and cover with plastic wrap. | 13. Let the dough rise for two and a half hours at room temperature. | 14. Pre-heat the oven to 425 degrees. | 15. With a small, sharp knife, make five parallel cuts, approximately 1/4" deep, along the top of the loaf. | 16. Place the loaf on a lightly buttered cookie sheet and bake for 40 minutes or until browned and hollow sounding when knock on the bottom. | 17. Note: If you are planning to make this bread again in a few days, reserve a cup of dough for a starter and save it in the fridge--but don't keep it past a third day; when you are ready to make the second batch, bring the starter to room temperature, and proceed, skipping the overnight proofing. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yeast granule	2	tablespoons	dried	-	-	-	-
bread flour	4	cups	unbleached unbleached	1978.28	397.4644	65.6504	9.0968
salt	3	teaspoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.