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- Thread starter iveofione
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Jim, I can't text you the bread but the recipe is so simple you can easily do it yourself. Many are familiar with the term 'vin ordinaire', French for cheap, daily red table wine. They also have a term for daily simple bread made with just 4 ingredients-'pain ordinaire'. Pain being French for bread. Usually pain ordinaire is found in the form of baguettes but of course the same recipe can be baked in a bread pan. That's what I do as the more square shape of the loaf is better suited to sandwiches and toast than a baguette. For guest, baguettes are preferred when cheese and wine are being served as a snack.Now that you have that mastered, can you figure out how to text me that fine-looking loaf of bread, Ive?
For a single loaf I use 15 oz of bread flour
10 oz water
almost 2 tsp sea salt
2 tsp SAF yeast
For this simple recipe no mixer or kneading is required. Simply mix the ingredients together until all the flour is moistened then cover and keep warm for 15 minutes. From here technique differs widely but my method is to stretch and fold the dough every 15 minutes or 4 times over roughly an hour. See Google Stretch and Fold Bread for proper technique. By the time the 4th stretch and fold is complete the dough will be as soft as a 16 year old titty! (I remember...) At this point it goes in the bread pan, rises then goes into a 430 degree oven for 25 minutes or until it reads about 196-200 on a probe thermometer.
It takes longer to type this than make the bread! Give it a try, it is so easy, the smell so good and the taste just wonderful. Remember, the taste doesn't fully develop until the bread cools to room temp. Do not store in fridge. Bon appetit.
Jim, 15 oz is roughly 3 cups. Bread making without a digital scale is a crapshoot although our ancestors managed to pull it off well. Volume measurement of flour is suspect because the humidity of the flour varies with the weather, altitude, etc. Once the weight becomes consistent batch to batch results become more predictable and then small adjustments to the recipe more dependable.
