With confinement, many French people succumb to preparing their bread at home. A good idea, even more so when you have children; all this can only make their eyes widen a little more. Only small problem, too many recipes are offered and you end up getting lost in them (a bit Netflix syndrome, too many choices, kills the choice) and often the hope of seeing a beautiful bread come out of the oven, is showered by the reality of the manufacturing process, which is more complex than it seems, which ultimately gives not a tender and crispy bread at the same time, but something indigestible and charred.
So to avoid this inconvenience, here is what appears to be THE least treacherous recipe. Why ? Because this recipe delivered by dietician Laura Giami gives pride of place to baking the bread in the oven but in a casserole, this guarantees firmness of the crust and tenderness of the crumb , a real bread of yesteryear in short. You don't believe us? Try it, you'll see!
Oh yes last thing and not least, you won't have to knead the dough, so yes some will cry sacrilege because it takes away the magic from the manufacturing process but not us. That's it!
INGREDIENTS:
- 500 g wheat flour T55
- 40 g cereal flour
- 1 packet of dried baker's yeast
- 1 level tablespoon of salt
- 350ml hot (but not boiling) water
THE STEPS:
- In a bowl, mix the flour, the sachet of yeast and the tablespoon of salt.
– Make a well in the middle of the mixture and add ¾ water
– Mix, then add the remaining water, you should obtain a sticky dough.
- Leave for 1 night (minimum 12 hours), with a damp cloth over it at room temperature.
- The next day, you will find a rather liquid dough that has swollen.
- Spread the cereal flour on your work surface, and pour the dough over it.
- Fold the four sides of the dough one by one with the flour on the work surface to form a rectangle (it's normal if the dough sticks!)
- Prepare a cloth with flour on it, and place the dough in the middle of the cloth.
- Fold the sides of the cloth over the dough and leave it for 2 hours at room temperature so that it continues to rise for 2h.
- Put the casserole with the lid in the oven for 15 minutes while preheating to 240°C so that the casserole is hot.
– Take the casserole out of the oven, and put the dough in the interior.
- Close the casserole and leave to cook for another 30 minutes at 240°C.
- After these 30 minutes, remove the lid from the oven, and continue baking for 10 minutes to brown the crust.
- The bread is ready! You can take it out of the oven. Let it cool on a wire rack and cut it, once the bread has cooled.
BON APPETITE!
This recipe is offered by dietician Laura Giami
Her website:http://lgiami-dieteticienne.fr/
Right now, Magimix is offering you €225 in gifts and a 10% discount on the purchase of a Cook Expert robot with the promo code BIBA
