Crusty French Loaf
These are so easy to make, and faster than rushing out to look for french loaves. This recipe is from Chef Tsiapas from Victoria Hotel, Sapa in Vietnam. I probably had the best baguettes in Vietnam, and he is so kind to share his recipe with me. As I dined in his restaurant, I overheard so many patrons complimenting him, I just had to go over and ask him to teach me.
He not only spent the whole morning teaching my children and I, he even gave us his recipes. What a treat. Enjoy!
.And this is how I shaped my french loaves.
食谱
Crusty French Loaf
- 准备
- 0 分钟
- 烹饪
- 0 分钟
- 总计
- 0 分钟
- 份量
- 0
材料
- 1 cup250g water
- 2 1/2 cups375g flour (plain flour for small buns and use bread flour for loaves)
- 1 Tbspsugar
- 1 tspsalt
- 11/2 tspinstant yeast
- 1 tspbaking powder, optional
做法
- 01Just combine everything in a mixer and mix until the dough is no longer sticky, and passes the window pane test. (Took me 5 minutes - all bread flour to 10 minute - mixture of bread and plain flour). Chef Tsiapas's recipe says 15 minutes.
- 02Shape into 3 loaves.
- 03Slit each loaf at 1 inch intervals.
- 04Let raise in a warm oven at 40C until double.
- 05Spray with water and bake with steam if you want a very crusty top.
- 06Bake in a hot oven at 190C for 20 to 25 minutes.
- 07If you want a hard loaf, then slow bake at a low temperature, 160C for 40 minutes or so.
- 08That's it!