Crusty Country French Bread / 法式乡村面包

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Ingredients / 材料:

1 cup Sourdough starter
300 g Bread-flour
500 g All-purpose flour plus extra flour for kneading
400 ml Water, warm
18 g Salt

1杯酸酵头
300克高筋粉
500克中筋粉，另备些手粉
400毫升温水
18克食盐

Method / 做法:

Put the starter, bread flour, half of AP flour, and one cup of water into a large bowl of mixer attached with dough hook. Mix well and let proof 2 hours at room temperature in a covered plastic container. Then transfer it into the refrigerator to ferment overnight.
Next morning you take the dough out and return it to the mixer. Add in salt, remaining water and flour, one fourth at a time, until you have a smooth dough ball. Put the dough in a large bowl covered tightly with plastic wrap and a damp cloth to follow. Let rise in a warm place for 3 hours doubled in volume.
Scrape the dough onto a lightly floured work surface. Divide the dough into three or four equal pieces. Shape each into a ball and let the dough rest, covered with plastic wrap, for 30 minutes. Form each of dough ball into an oval and place them on the prepared tray lined with a flour-dusted linen cloth or baking paper. Sprinkle the loaves with flour and cover them loosely with plastic wrap or a kitchen towel. Let rise for 45-60 minutes.
Place a small pan for water on the bottom shelf of the oven and preheat the oven with baking stone. (I placed a layer of bricks at the bottom of my old oven. It works very well. If you need bake more bread, just place one more layer of bricks on a baking tray.) to 220C/425F. Make a couple of slashes on the top of each dough. Five minutes before baking, pour 1 cup of hot water in the pan to form steam and provide a moist environment for the bread. Place the dough on a baking tray, brush with some water and bake for about 35-40 minutes on the middle shelf of the hot oven until golden brown, about 25 minutes. Remove the rolls from the oven and cool on a rack for at least 2 hours before slicing.

酸酵头，面包粉，一半中筋粉，以及一杯水放入搅拌盆。搅拌后盖上保鲜膜放到暖处醒2小时。接着放到冰箱隔夜醒发。
隔天取出面团放到搅拌盆，加入食盐，水和面粉。面粉不要一下子都倒入，每次加入1/4，直到面团顺滑柔软。将面团放到一个稍大的容器，盖上保鲜膜，然后再叠上条湿布巾。放在暖处醒发直到双倍大，大约3小时。
刮出面团放到洒了少许面粉的台面上。将面团匀分成3-4份。揉圆后盖上保鲜膜松弛30分钟左右。然后将每份面团整成椭圆状放到铺上洒了面粉的布巾或是烤纸上。在面团表面洒上少许面粉后盖上保鲜膜或是布巾。醒发45-60分钟。
烤箱底层放上一小盘和烘焙用的底衬石。（我在烤箱底层铺上一层砖石，效果非常好。如果需要分两层烘焙，可另取个烤盘，叠上一层石砖）预热至220C/425F。用薄刀片在面团表面划上若干刀。烘焙前5分钟，打开烤箱，在小盘上倒入一大杯热水，使其产生大量蒸汽。将面团移到烤盘上，刷上少许水放入预热后的烤箱中层烘焙35-40分钟直到金黄。取出放到架上晾凉至少2小时才切食。

"Crusty Country French Bread / 法式乡村面包" is part of these categories:

Bread / 面包 (129)
French / 法国 (29)

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