Francine Bread Flour 1.5KG
Francine Bread Flour is a high-quality French flour specially developed to help you bake delicious, well-risen bread at home. Carefully milled from selected wheat, this flour offers the ideal balance of strength and elasticity, making it perfect for yeast-based recipes such as classic loaves, baguettes, rolls, pizza dough, and focaccia.
Thanks to its consistent protein content, Francine Bread Flour ensures excellent dough development, allowing your dough to rise evenly while remaining easy to knead and shape. The result is a beautifully airy crumb on the inside and a golden, crisp crust on the outside—just like traditional bakery bread. Whether you are an experienced baker or just starting out, this flour delivers reliable results every time.
How to use:
In a bread machine:
I add the ingredients in the following order:
– 300 ml of cold water
– 1 teaspoon of salt (8g)
– 500g of Francine Flour for my Homemade Bread
– 1 sachet of Francine Baker’s Yeast
I make a well in the flour and pour in 1 tablespoon of oil (10g). Then I program on White Bread or French Bread, 750g, dark cooking.
For optimal results, it is preferable to weigh the flour rather than measuring with a measuring cup.
By hand :
Ingredients :
– 500g of Francine Flour for my Homemade Bread
– 300 ml of lukewarm water
– 1 teaspoon of salt (10g)
– 2 sachets of my Francine Baker’s Yeast
– 1 tablespoon of oil (10g)
Preparation :
15 min – Rising: 1h10 – Cooking: 35 min
– In a salad bowl:
- Mix the flour, the salt and I make a well.
- Add the yeast then the water and finish with the oil.
- Knead with a wooden spoon or in a food processor to obtain a very smooth dough.
- Then, cover and let it rest in a warm place for 30 minutes.
– On a floured work surface, I shape the dough into a nice ball.
– I place the dough on a lightly oiled baking tray and cover it with a salad bowl. I let it rise in a warm place for 40 minutes.
15 minutes before the end of the rising time, I preheat the oven to 240°C (th.8).
With a sharp knife, I make several cross cuts and sprinkle with flour. I place a ramekin of hot water on the oven tray, place the dough in the oven and bake at 210°C (th.7) for 35 minutes until the crust is golden brown.