french peasant bread

Growing dough:	French bread flour 300g
Salt 6 grams	Lubang species 18 grams
Water 186 grams	Main dough:
French bread flour 300g	Whole wheat flour 150g
Rye flour 150g	Growing dough 480g
Salt 7 grams	Instant high activity dry yeast 2.4 grams
Butter 19 grams	450 grams of water

How to make French peasant bread

Step 1

✅The above are the ingredients needed for Farmer‍Bread

Step 2

✅Make the seed dough one day in advance. Add 300 grams of French bread flour into the basin

Step 3

✅Add 6 grams of salt

Step 4

✅Mix flour and salt to avoid direct contact between salt and yeast

Step 5

✅Join 18 Kruban species

Step 6

✅Pour in 186 grams of water

Step 7

✅Mix the mixer on low speed for three minutes, then turn to medium speed and mix for two minutes

Step 8

✅Make the dough smooth and put it into the fermentation container

Step 9

✅Cover with plastic wrap and ferment at room temperature for 18 hours

Step 10

✅Good fermentation state

Step 11

✅Start making the main dough, add 300 grams of French bread flour to the mixing barrel

Step 12

✅Add 150g whole wheat flour

Step 13

✅Add 150g rye flour

Step 14

✅Add 480g of seed dough

Step 15

✅Avoid planting the dough and add 7 grams of salt on one side

Step 16

✅Add 2.4 grams of low-sugar tolerant instant high-activity dry yeast

Step 17

✅Add 19 grams of butter

Step 18

✅Add 450 grams of water

Step 19

✅Mix the mixer on low speed for 5 minutes️ Turn to medium speed and mix for 3 minutes

Step 20

✅Make the dough smooth and put it into the fermentation basin (if your hands are sticky during operation, you can dip the dough in olive oil)

Step 21

✅Cover with plastic wrap and ferment at room temperature for 40 minutes️

Step 22

✅Dip your hands in olive oil and fold the dough

Step 23

✅Stretch and fold the dough from the left, right, front and back in sequence (please refer to the video for details)

Step 24

✅Cover with plastic wrap and continue to ferment for 90 minutes️

Step 25

✅Sprinkle canvas with whole wheat flour

Step 26

✅Pour out the dough

Step 27

✅Divide the dough according to the size of the rattan basket

Step 28

✅Slightly deflate and shape into a rattan basket shape, trying not to damage the internal structure of the dough.

Step 29

✅Put in rattan basket

Step 30

✅Keep the smooth side facing down when placing it in the rattan basket

Step 31

✅Cover with canvas and ferment for 50 minutes

Step 32

✅Put the dough upside down on the oilcloth

Step 33

✅Engraved pattern

Step 34

✅Place the bottom of the oven with European cladding or use a baking stone without European cladding. Bake for 28 minutes at 230 degrees with upper and lower heat spraying steam.

Step 35

✅Done.

Step 36

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