Make French bread at home is a simple technique and skill you can learn a few simple steps. The smell of freshly baked bread in the kitchen is just pure heaven. If you are a bit 'of France in the kitchen to make homemade French bread that is truly divine!
The French are enthusiastic about their bread and a visit to the bakery to buy fresh bread is just part of everyday life in France. Every city and every village in France is also aso the boulangerie French really do not need to make their own bread.
So for the rest of the world if we want some delicious crusty bread with a Frenchman who make our own little 'know-how. The most popular bread in France, which has become a national symbol of France, the baguette. This can be easily prepared with good quality and some of the techniques that the best bread I've ever eaten as possible.
The baguette is wonderfully crispBread on the outside with a soft texture, good on the inside. How can we make this bread to make French art?
The first thing you should know is that the flour used for baking in France are very different from what we used for our jaws. This is a very light, fine and free flowing. Unless you are able to buy French flour, a flour of good quality is necessary that the flour is not suitable for normal cooking because of gluten.
The next important factor is that avery hot oven is needed. At home, the same results can be with the hottest setting on your oven. But at home it is necessary to compensate with the preparation of the baguette into three stages of fermentation. This means that waiting for the bread dough for a while 'between the phases, which takes a little' more, but it's worth getting up. You may be busy with other things for the passes, or put your feet up and watch you move, if you prefer!
The third and most important factor inBake a loaf of bread, is that they are covered. This ensures the outside crispy and the texture good inside. Therefore, during the first five minutes of cooking, it is important to share your bread with the steam and you do this with the addition of water at the bottom of the furnace at intervals during the first five minutes.
With these tips you are sure, a far superior than any French bread, made to make the market outside of France!
