By Danard
Research Question
What makes breads from different cultures taste different with similar ingredients and recipes? What’s different between the breads?
- In a large bowl mix the yeast with the water and sugar. Sift the flour and salt together in a separate bowl, add half to the yeast mixture, stir and cover. Leave until the dough has doubled in size.
- Add the remaining flour and mix to a light dough. Knead for 10 minutes by hand or for 5 minutes if using a food mixer fitted with a dough hook.
- Divide the dough into 3 pieces and shape into an oblong.
- Fold the 2 ends into the middle and seal, repeat this process 3 or 4 more times.
- Roll each piece of dough into a 33-34 cm (13-14”) long loaf.
- Place onto a greased baking tray and leave until double in size, then slash the tops. Meanwhile preheat the oven to 200°C.
Bake for 20 minutes carefully spraying the inside of the oven with water during the first 5 minutes of baking.
Making French Bread with the Bread Maker
Making French Bread
To make French Bread we decided to use a bread machine to knead the dough and let it rise. Next the dough had to be shaped and left to rise again. Everyone was surprised to see the rising power of yeast and gluten in the flour. French Bread is so good! There was no oil in the bread, only water, salt, flour and yeast. The crust crispy but the bread was soft and full of tiny air pockets.
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