The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

All my breads for beginners

TJ FRANCE's picture
TJ FRANCE

All my breads for beginners

Hello all,

54GV Bread for beginners
Preparation - Mixing - Kneading: 20 minutes
Method: Robot
Resting time after kneading: 3H00
Resting time after shaping : preheating
Shaping time: 5 minutes
Preheating: 25 minutes
Cooking: 230 ° C / 446° F with natural  convection
Cooking Time: 25 Minutes
Flour: T55 SAVOIR TERRE INTERMARCHE 500grs
Water: TH62 310grs at 35 ° C / 95 ° F
Dry baker's yeast: 10grs
Salt: 10grs

56GV Bread for beginners
Preparation - Mixing - Kneading: 20 minutes
Method: Robot
Resting time after kneading: 3H00
Resting time after shaping : preheating
Shaping time: 5 minutes
Preheating: 25 minutes
Cooking: 230 ° C / 446° F with natural  convection
Cooking Time: 30 Minutes
Flour: T65 EPEAUTRE LIDL 500grs
Water: TH62 310grs at 35 ° C / 95 ° F
Dry baker's yeast: 10grs
Salt: 10grs

62GV Bread for beginners
Preparation - Mixing - Kneading: 20 minutes
Method: Robot
Resting time after kneading: 3H00
Resting time after shaping : preheating
Shaping time: 5 minutes
Preheating: 25 minutes
Cooking: 230 ° C / 446° F with natural  convection
Cooking Time: 30 Minutes
Flour: T55 TOP BUDGET INTERMARCHE 500GRS
Water: TH62 310grs at 35 ° C / 95 ° F
Dry baker's yeast: 10grs
Salt: 10grs

63GV Bread for beginners
Preparation - Mixing - Kneading: 20 minutes
Method: Robot
Resting time after kneading: 11H00
Resting time after shaping : 35mn + preheating
Shaping time: 5 minutes
Preheating: 25 minutes
Cooking: 230 ° C / 446° F with natural  convection
Cooking Time: 30 Minutes
Flour: T150 FRANCINE 500grs
Water: TH70 350grs at 35 ° C / 95 ° F
Dry baker's yeast: 10grs
Salt: 10grs

64GV Bread for beginners
Preparation - Mixing - Kneading: 20 minutes
Method: By hand, No kneading, No cocotte, No robot
Resting time after kneading: 9H00
Resting time after shaping : 15mn + preheating
Shaping time: 5 minutes
Preheating: 25 minutes
Cooking: 230 ° C / 446° F with natural  convection
Cooking Time: 30 Minutes
Flour: T45 ALDI 500GRS
Water: TH62 310grs at 35 ° C / 95 ° F
Dry baker's yeast: 10grs
Salt: 10grs

Good breads for all ! T.J.

TJ FRANCE's picture
TJ FRANCE

Bonjour à tous,

Preparation - Mixing - Kneading: 20 minutes
Method: Robot
Resting time after kneading: 12H00 in fridge and 1h30 at ambient
Resting time after kneading: 30mn + preheating
Shaping time: 5 minutes
Preheating: 25 minutes
Cooking: 230 ° C / 446 ° F with rotating heat
Cooking Time: 30 Minutes
Flour: T65 BIO NORMA 700grs
Water: TH62 434grs at ambient
Dry baker's yeast: 14grs
Salt: 14grs

Good breads to all ! T.J.