Francine Flour Home Bread 1.5kg/3.3 LBS

Francine flour home bread to make all the recipes for homemade breads yourself, (white bread, breadcrumbs, fougasse...) in a bread machine or by hand.

You can make 3 breads with one bag of 1.5kg/3.3 LBS

Combined with Francine baking yeast, it is the secret to a well-raised and greedy bread!

Ingredients: Wheat flour, BLE GLUTEN, flour processing agent: ascorbic acid. Enzymes. POSSIBLE PRESENCE OF SOY, SESAME SEEDS, MILK, EGG AND NUTS

How to use it:

In a bread machine:

I pour the ingredients in the following order:                                                                                       

- 300 ml cold water                                                                                                                                             

- 1 teaspoon salt (8g)                                                                                                   

- 500g of Francine Flour for my Home Bread                                                                                     

- 1 packet of Francine Boulangère Yeast                                                                

I make a well in the flour and pour 1 tablespoon of oil (10g). Then I program on White Bread or French Bread, 750g, dark cooking.           

For optimal rendering, it is better to weigh the flour rather than make the measurements with the doser glass.

By hand:

Ingredients:

- 500g of Francine Flour for my Home Bread

- 300 ml lukewarm water                                                                                                                            

- 1 teaspoon salt (10g) 

- 2 sachets of my Francine Bread Yeast    

- 1 tablespoon oil (10g)                                                                                                

Preparation: 15 min - Rise: 1 hour and 10 minutes - Cooking: 35 min

- In a bowl, I mix the flour, the salt and make a well. I add the yeast and then the water and finish with the oil. I knead with a wooden spoon or in a food processor to get a smooth dough. I cover and let it rest for 30 minutes warm.                                          

- On a floured work surface, I shape the dough to get a nice ball.           

- I place the pale on a lightly oiled baking sheet and cover it with a bowl. I let it get warm for 40 minutes.

15 minutes before the end of the lifting time, I preheat the oven to 240C (464F).                                                  

With a sharp knife, I make several cross cuts and sprinkle flour. I place a ramekin of hot water on the baking sheet, bake the pastry and cook at 210C (410F)  for 35 minutes until the crust is golden brown.