French Country Bread
Sponge (3 hours at room temperature)
700g bread flour
6g instant active dry yeast
406g cold water
150g bread flour
50g rye flour
50g wheat bran
7g instant active dry yeast
15g bread improver(format V2000)
20g Anchor butter (unsalted)
250g cold water
To prepare the sponge, mix flour, yeast and water together on slow speed for 5 minutes.
Ferment for 3 hours until dough is about 3 times the original size.
Place sponge together with the rest of the ingredients into a mixing bowl.
Mix on slow speed for 2 minutes and medium speed for 12 – 15 minutes until dough is fully developed.
Rest the dough for 10 minutes and scale 4 pieces at 425g each.
Mould round and leave on floured bench for 10 minutes.
Mould into round or oval shape and dust the surface with rye flour.
Prove for 1 hour to 1 1/2 hours until dough doubles in size and make several cuts on the surface.
Set in oven with steam at 230°C for 25 minutes. (Remove steam after 20 minutes.)