Francine Flour for Country Bread

Francine

$6.30
UPC:
3068111452238
Availability:
Usually ships in 24 hours
Maximum Purchase:
6 units

Make your own wholesome country bread, either with a bread maker or by hand. All you need is this fiber and protein-rich flour, Francine instant dry yeast, water, salt, and a little oil. You need 500 grams of flour to make one bread. Directions are provided on box (see translation below).

Many French cooks are partial to Francine flours and preparations. These are essential staples for fine French cooking and baking.

1.5 kg / 3.3 lbs (enough for 3 breads)

Ingredient: wheat flour, rye flour, wheat gluten, dehydrated and inactivated rye leaven, ascorbic acid (flour treatment), enzyme. May contain traces of soy, sesame seed, egg, milk.

 

Directions for bread machine
Pour ingredients in the following order:
325ml cold water
1 tsp (8g) salt
500g Francine flour for country bread (use a scale, not a measuring glass)
1 pouch Francine dry yeast
Make a hole and add in 1 Tbps (10g) neutral oil. Set machine to white bread or French bread, 750g, dark crust.

 

Directions if you make your bread by hand
Ingredients
500g Francine flour for country bread (use a scale, not a measuring glass)
325ml water at room temperature                                                                                                                         
1 tsp (10g) salt
2 pouches Francine dry yeast    
1 Tbsp (10g) neutral oil                                                                                                

 

In a large bowl mix flour and salt and make a hole in the middle. Add yeast, water, and oil in the hole. Mix with a wooden spoon or a food processor until the dough is smooth. Cover and set aside in a warm place for 30 minutes.
On a surface dusted with flour knead the dough and shape it as a nice ball.   
Put the dough ball on a lightly oiled baking tray. Cover with a bowl and let rise for 40 minutes in a warm place. 
15 minutes before the end of rising, preheat oven to 240°C (465°F).                                                   
Using a sharp knife, make criss-cross patterns on the dough and sprinkle flour. Put a ramekin full of hot water on the oven rack. Bake the dough at 210°C (410°F) for 35 minutes until the crust has a nice golden color.