Francine Bread Flour 1.5KG

Francine Bread Flour 1.5KG

Francine Bread Flour 1.5KG is meticulously formulated to provide the perfect balance of protein and gluten, resulting in bread with a soft and chewy crumb and a crispy crust. Whether you’re making classic baguettes, rustic sourdough loaves, or hearty sandwich bread, this flour delivers superior texture and flavor.

Ingredients

Wheat flour, wheat gluten, flour treatment agent: ascorbic acid, enzyme.
Possible presence of egg, soy, sesame seeds, milk and nuts.

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, I mix the flour, the salt and I make a well. Add the yeast then the water and finish with the oil. I knead with a wooden spoon or in a food processor to obtain a very smooth dough. I 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.