French Country Bread
A rustic French country loaf made with wheat and whole-wheat flour: the inclusion of whole-wheat flour provides fiber that positively influences digestion.
Ingredients
- 320 g wheat flour (Type 550)
- 300 g whole-wheat flour
- 42 g yeast (1 cube)
- Salt
- 1 tsp malt extract
- 1 tbsp oil (for handling)
Instructions
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1.
On the evening before, mix 150 g of each flour in a bowl and crumble the yeast over it.
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2.
Add 200 ml lukewarm water and knead with the hand mixer’s dough hook on low speed for 5 minutes until smooth.
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3.
Transfer the dough to a floured surface and knead by hand for another 5 minutes.
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4.
Shape the dough into a ball. Lightly grease a bowl with oil.
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5.
Turn the dough into the bowl, cover with plastic wrap, and let it rise at room temperature for about an hour.
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6.
Punch down the dough, re-cover, and place it in the refrigerator covered for 12 hours.
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7.
The next day cut the dough into roughly eight pieces and allow them to temper under a floured kitchen towel for 40 minutes.
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8.
In a bowl mix the remaining flour (leaving about 20 g for handling) with 1 tsp salt. Add the tempered starter, malt extract, and 200 ml lukewarm water, then knead again for 5 minutes with the dough hook.
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9.
Knead on a floured surface by hand for another 5 minutes.
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10.
Turn the dough into an oiled bowl as described earlier, cover with plastic wrap, and let it rise for about 1 hour 40 minutes until doubled in volume.
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11.
To minimize degassing, carefully split the dough on a floured surface and shape into two round loaves.
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12.
Place two large pieces on parchment paper and cover with a towel; let them rise until they increase to one and a half times their size. Preheat a baking sheet in an oven at 250 °C (fan: 220 °C, gas: highest setting) on the lowest rack for about 4 minutes. Transfer the risen loaves onto the hot sheet using the parchment. Pour roughly 100 ml water into the bottom of the oven and close the door immediately. After 15 minutes lower the temperature to 180 °C (fan: 160 °C, gas: level 2‑3) and bake for another 20–25 minutes. Allow the French country bread to cool completely on a wire rack.
