[IMG]http://i122.photobucket.com/albums/o272/Crazy47/116215517-m.png[/IMG]
Thanks Mooe for the real name!
I know you've always wanted to eat delicious french bread, but you don't seem to have the money for it.
Well weep no more! Because know I shall give you a very easy recipe, so that you can make French Bread yourself and be amazed by your baking skills!
So let's start!
[highlight]REMEMBER TO WASH YOUR HANDS BEFORE YOU START![/highlight]
:siren:[highlight]IF YOU USE DRY YEAST LET THE YEAST SET FOR A WHILE SO THAT BUBBLES START FORMING ON THE SURFACE[/highlight]:siren:
So what you will need:
2 - 3 dl warm water
25 grams of yeast (I used one bag of dry yeast (50g), but I was making double sets)
Pinch of salt (Half a tea spoon)
3 table spoons of oil (I used Olive oil. Turned out very tasty!)
~5 - 6 Dl of wheatflour, or multi grain flour. It's more about your taste.
That's it! That's all you need! You can make 2 - 3 good sized loafs out of this. If you want more, just double the ingredients.
So let's start making them!!!
1. Take a good sized bowl and add the warm water. Then cruble the yest into the water and stir so that it dissolves to the water. When there's no lumps in the water add salt and oil.
2. Add the flour [B]BUT NOT ALL AT ONCE![/B] You should add the flour 1 Dl at a time while your rolling the mixture, so that you can see does it really need all the flour. Once it doesn't stick onto your fingers so much you know it's almost ready. So when you have kneaded it into a good dough, let it set for about 10 minutes
3. Put some flour on your table and smack the dough on it and roll it about a couple of times and then strecht it to a desired size and divide into few pieces. Once you got your pieces, roll 'n' strech them so that that their look satisfys you.
4. Let them set under a cloth for 10 - 15 minutes.
5. Set your oven to 250 degrees, brush the dough with coldish water so that they get crispy on the outside. Then whack them into the over for 'bout 10 - 15 minutes, so that they get alittle color.
6. Take em out when you think they got enough color and let them chill for a moment and then GO FOR IT!
Let's start munching, Facepunch!
I thought this was called a baguette? :raise:
I'm Bread Baron and I approve of this thread.
Holy shit, nostalgia. I used to pick up a whole loaf in the supermarket and me and my sister would eat the lot
I'd get slapped upside the head by my parents though
what is a dl? i've never seen that measurement.
I eat french bread everyday :D
[QUOTE=Bad)-(and]what is a dl? i've never seen that measurement.[/QUOTE]
Desiliter.
[QUOTE=Bad)-(and]what is a dl? i've never seen that measurement.[/QUOTE]
decilitre/deciliter
no i mean download duh
[QUOTE=haaho]Deciliter actually.[/QUOTE]
or decilitre
Odd way you have of measuring flour, you use Grams for the yeast and then a liquid measurement for the flour...
And odd unit of measurement for your liquids too, I'd have used ml for it.
[QUOTE=RayvenQ]Odd way you have of measuring flour, you use Grams for the yeast and then a liquid measurement for the flour...[/QUOTE]
That's the way you measure it in most of Europe.
[QUOTE=RayvenQ]Odd way you have of measuring flour, you use Grams for the yeast and then a liquid measurement for the flour...[/QUOTE]
Well it's pretty damn easy to get precise amount of flour with a Deciliter measuring cup. ;)
[QUOTE=haaho]That's the way you measure it in most of Europe.[/QUOTE]
Well, I'm british, and a former chef and have never even used that measurement for...anything, but if I did, it'd be for liquids.
I'd also put the water into the flour (after it has had the yeast treatment, not the other way round as you have it.
[QUOTE=madjawa]I eat french bread everyday :D[/QUOTE]
Same :D
I graduated as a restaurant cook last spring, and we made a lot of bread during those three years of training. I love white bread, especially just out of the oven, and the butter melts on it, it's delicious.
Frenchpunch Studios :v:
pass me the garlic butter, i just got the munchies.
[QUOTE=RayvenQ]Well, I'm british, and a former chef and have never even used that measurement for...anything, but if I did, it'd be for liquids.
I'd also put the water into the flour (after it has had the yeast treatment, not the other way round as you have it.[/QUOTE]
It doesn't really make that much of a difference unless you use dry yeast.
Oh and for Step 2, it's called kneading, not rolling.
[QUOTE=RayvenQ]Oh and for Step 2, it's called kneading, not rolling.[/QUOTE]
Thanks!
[QUOTE=haaho]That's the way you measure it in most of Europe.[/QUOTE]
What? I lived in France for 3 years, never ever saw recipes measured out that way.
[QUOTE=Tracekill]What? I lived in France for 3 years, never ever saw recipes measured out that way.[/QUOTE]
Did you also never see the meaning of the word "most" when you were in France?
I have a bread making machine, i just put the ingredients in and it does the rest.
Or i can get it to make special dough like bagels, cookies, and PIZZA DOUGH WOO.
[QUOTE=haaho]Did you also never see the meaning of the word "most" when you were in France?[/QUOTE]
I traveled all around Europe actually, staying in multiple hostels and hotels and never encountered this type of measurement system. Sorry, but it's not used in any part of Europe that counts. Definitely not "most".
[QUOTE=Tracekill]I traveled all around Europe actually, staying in multiple hostels and hotels and never encountered this type of measurement system. Sorry, but it's not used in any part of Europe that counts. Definitely not "most".[/QUOTE]
And how much did you bake when you were in those hotels?
Just because you traveled around Europe doesn't mean that you know everything about that country.
[QUOTE=Tracekill]I traveled all around Europe actually, staying in multiple hostels and hotels and never encountered this type of measurement system. Sorry, but it's not used in any part of Europe that counts. Definitely not "most".[/QUOTE]
Most TV Chefs use it.
[QUOTE=!Rofflens!]Most TV Chefs use it.[/QUOTE]
Most TV chefs use liquid measures for dry ingredients and visa versa? I find that incredibly hard to believe.
[b]Edit:[/b]
[QUOTE=haaho]And how much did you bake when you were in those hotels?
Just because you traveled around Europe doesn't mean that you know everything about that country.[/QUOTE]
Europe is a continent. :eng101:
Also, not a lot while staying in hotels but I did have to cook quite often using a hotplate at the hostels.
[QUOTE=Tracekill]
Europe is a continent. :eng101:
[/QUOTE]
No shit it's a continent, I was talking about the specific countries in Europe that you visited.
[QUOTE=haaho]No shit it's a continent, I was talking about the specific countries in Europe that you visited.[/QUOTE]
Then use more descriptive sentences.
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