Buttery French Loaf
This is a delicious hard-crusted and buttery french loaf which is easy and quick to prepare.

1 cup bread flour
1 tbsp granular sugar
1 tbsp diastatic malt
1 tbsp wheat gluten
1 tbsp active dry yeast
1 cup water at 118-120 degrees F

2 cups bread flour + 2 tbsp bread flour
1/2 tsp salt
4 tbsp melted butter

Blend the bread flour, granular sugar, diastatic malt, what gluten and active dry yeast in the stand mixer bowl. Add the water and whisk together into a paste. Cover with plastic wrap and allow to sit for two hours. Mixture should feel warm and become bubbly as the yeast is activated and the fermentation process begins. Add the remaining flour, salt and melted butter. Position the bowl under the stand mixer and set to a gentle speed for 14 minutes.

Bread 041
Bread 040
Bread 039


Buttery French Loaf — No Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

HTML tags allowed in your comment: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>