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FERNA FRENCH BREAD
BREAD
| Ingredients |
Quantity Wt. in grams |
| Bread flour (1st class) |
3 ½ cups, 420 grams |
| EAGLE INSTANT DRY YEAST |
1 tsp., 2.46 grams |
| Refined sugar |
1 tbsp., 12.50 grams |
| FERNA IODIZED SALT |
1 tsp., 4.40 grams |
| Water |
1 cup, 216 grams |
| BUTTINA BUTTER SUBSTITUTE |
2 tbsps., 24 grams |
BRUSHING SOLUTION
| Ingredients |
Quantity Wt. in grams |
| Cornstarch |
1 tsp., 1.70 grams |
| FERNA IODIZED SALT |
1 tsp., 4.40 grams |
| Water |
1/3 cup, 72 grams |
PROCEDURE
1. Combine all the ingredients in a mixing bowl.
Mix at low speed for about 1 minute, or until
well blended. Knead until dough becomes elastic.
2. Place dough in an oiled bowl, turning to
grease top. Let rise in a warm place for about
1 hour or until double in bulk.
3. Sprinkle the baguette frame with flour. Turn
the dough onto a lightly floured work surface
and knead by hand to knock out the air. Divide
into two. Flatten each half into 12"x15"
rectangle. Roll dough tightly from longest side,
tapering ends if desired.
4. Put the shaped loaves on the prepared baguette
frame. Let rise in a warm place for about 1
hour or until double in bulk.
5. With a sharp knife, make four diagonal cuts
on top of each loaf.
6. Bake at 450°F for 20-25 minutes. Remove
from oven. Brush each loaf with the brushing
solution. Return to oven and bake for 5 more
minutes. Remove from baguette frame immediately
and cool on wire rack.
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