French bun

Prepare the ingredients and the following tools: panel (for kneading and preparing dough), rag (to be placed under the panel to prevent slipping), shovel (for scooping out wheat flour), basin (for kneading dough and basic fermentation), measuring cup, electronic scale, long Handled spoon (for mixing), small plate (for weighing salt), small bowl (for weighing and dissolving yeast), wicker/rattan frame (for secondary fermentation), knife (for cutting dough), clean and slightly damp cloth (for fermenting dough).

Use an electronic scale to weigh the wheat flour into the basin.

Put a packet of Angel yeast into a small bowl and dissolve it in 100ml of water.

Weigh 10g of salt.

Put 120ml of water, dissolved yeast liquid, and salt into the basin in sequence, stir evenly with the wheat flour, and then add the remaining water several times (add water while stirring).

Put the mixed wheat flour together on the board, spread a thin layer of dry wheat flour, and continue kneading until the dough is smooth and shaped into a ball.

Place the completed dough into a basin, cover with a slightly damp clean cloth, and ferment for basically 1 hour and 30 minutes.

This is a comparison of dough size before and after basic fermentation.

After the basic fermentation is completed, place the dough on the board for shaping (spread a thin layer of wheat flour to prevent the dough from sticking to the board).

After shaping into a smooth ball, place the dough into a rattan frame or wicker basket (this kind of frame is breathable), cover with a slightly damp clean cloth, and ferment for 2 hours.

After the second fermentation is completed, shape the dough again, cut it with a razor blade, and place it on oven paper in an oven tray.

Place another empty baking pan on the bottom floor of the oven in advance and preheat to 230 degrees for 5 minutes. After that, pour 50ml of water into the bottom empty baking pan, and put the baking pan with dough on the second layer (second layer from bottom to top). Use upper and lower heat, 230 degrees, and bake for 35 to 40 minutes.

After baking, remove the bread and place on a rack to cool.

While the bread is still warm, cut it open and check for air holes, the texture of the dough, and taste.

It was my first time to make bread, and I made French bread after reading this book. I tried it on my parents and neighbors and it was basically a success. Summarizing a few points that need improvement: 1. Too much water was added, which resulted in a lot of wheat flour being added later; 2. The baking time was a bit long, try shortening it to 5 to 10 minutes next time; 3. The dough was a bit soft, resulting in uneven cuts.

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