![]() ![]() Grab a large-ish mixing bowl and pour about a teaspoon of olive oil into it. You do not want a sticky dough but be sure not to add too much flour at the same time.ĭo not overwork the dough – once you’ve got some semblance of what looks like a ball, stop the machine. The dough ball will be tacky but not sticky. As you mix, the dough will begin to pull away from the sides of the bowl.įrom here, it’s all by eyeball! Adding 2 tablespoons of the remaining flour at a time and with a slightly increased speed to medium-low, allow a dough ball to form in the bowl. Also, add in 5 cups of the flour, mixing on low speed for 2 full minutes. Step 2: Assembling a DoughĪfter the full 5 minutes has been waited out, add a bit of olive oil and some Kosher salt to the yeast mixture. You’ll know things are happening because you’ll smell it before you see it. If you watch the process, it’s really quite amazing and FRAGRANT. Stir on low speed to combine it for about a minute, then allow to rest and ‘bloom’ or proof for a full 5 minutes.Īs yeast proofs, it’s as if liquid fireworks are igniting silently in the bowl. When the water is correctly tempered, slowly pour it into the bowl along with the yeast and sugar. Allow the water to cool or continue to heat in tiny increments based on the thermometer reading. ![]() VERY IMPORTANT: the water must be between 105☏ and 115☏, NOT HIGHER and NOT LOWER.Ĭold water will not proof yeast, so do be sure to warm it and take a temperature read. Use a candy thermometer to gauge the temperature of the water. I use a glass measuring cup for this task. Heat 2 cups of water in a microwave safe container for about a minute. Into the bowl of the mixer go a full tablespoon of active dry yeast (instant yeast) and a rounded tablespoon of granulated sugar. You will not need a bread machine for this method, but I do find it absolutely easier to work this moderately heavy dough in the bowl of a stand mixer. Store the bread at room temperature for 2 days in plastic or wrap and freeze for up to 3 months.How to Make French Bread Rolls? Step 1: Proofing Yeastīegin by assembling the dough hook component onto your stand mixer. Remove the loaves from the oven, and transfer them to a rack to cool. The loaves should be golden brown all around, smell fragrant, and feel lighter when picked up. Close the door quickly to preserve the steam.īake the bread for 20 minutes, or until its internal temperature reaches 190☏. Place the loaves into the oven, and add 1 cup of ice cubes to the pan on the bottom. Just before baking, slash the loaves diagonally with a sharp blade, about 1/4" deep. Place a shallow metal pan on the bottom shelf of the oven. While the bread is rising, preheat the oven to 425☏. ![]() Cover the loaves with a piece of greased plastic wrap, and let rise until puffy, about 45 minutes. Place the dough seam-side down into well-greased baguette pans or onto parchment-lined or lightly greased baking sheets, leaving about 4" between the loaves. Pinch the edges to the body of dough, tapering the ends evenly. Starting on the long side, roll the dough into a 15" cylinder. Roll each piece into an oval about 15" x 8". Cover the bowl with plastic wrap and let rise until puffy, about 1 hour.ĭivide the dough into four pieces. Place the dough in an oiled bowl, turning to grease the top of the dough. Turn the machine on and let "knead" for 60 seconds - don't let it knead any longer! If you have to use a metal blade, only "knead" 45 seconds and finish kneading by hand for 3 to 4 minutes. The formation of the ball marks the beginning of the kneading process. If the dough clings to the sides of the bowl, it's too wet gradually add more flour while pulsing. ![]() Pulse in water 1 tablespoon at a time, until the dough pulls together to form a ball. Watch the processor bowl where the side meets the bottom if there are still bits of unincorporated flour, the dough is too dry. Stop the machine as soon as all the liquid has been added.Ĭheck the dough by pulsing it 7 or 8 times. With the machine running, add the yeast mixture, then 90☏ water as fast as the flour will absorb it. Using the plastic (dough) blade, pulse four times to lighten and mix. Put all of the flour and salt into the work bowl of a food processor. Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Let it sit for 5 minutes, until bubbles appear. Combine the yeast, 1/2 cup warm water, and sugar in a measuring cup. ![]()
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