Artisan Loaf using a Compact Cook
(4.8)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Imagine waking up to the warm, inviting aroma of freshly baked bread wafting through your kitchen—a scent so comforting it could make even the grumpiest morning person crack a smile! This loaf of bread is not just any ordinary recipe; it's a time-honored tradition that hails from the heart of French bakeries. With just four simple ingredients—Flour T55, water, yeast, and a pinch of salt—this recipe proves that great things come in humble packages. The secret? A slow rise in the fridge overnight that allows the flavors to develop and the dough to transform into a fluffy masterpiece. So, while the world sleeps, your bread is dreaming of becoming the star of breakfast, perfectly paired with butter, jam, or even a slice of cheese. Bon appétit!
Ingredients
- 300 g Water
- 5 g Fresh baker's yeast
- 5 g Flour t55
- 10 g Salt
Steps
Dough
- Add 300 g of water, 5 g of fresh baker's yeast in the food processor bowl.
- Mix manual: 2:00min / 37°C / Speed 2.
- Add 500 g of flour t55, 10 g of salt in the food processor bowl.
- Mix knead: 6:00min / 0°C / Speed 1.
Proofing
- Transfer the content of the food processor bowl in a mixing bowl.
- Form a ball.
- Lightly oil the mixing bowl.
- Setaside the dough in the mixing bowl cover with towel during 1h .
Baking
- Preheat the oven at 220°C.
- Place the dough on a lightly floured surface.
- Shape it into a round loaf.
- Place the content of the dough on a baking tray to be covered in baking paper before.
- Sprinkle 5 g of flour t55 on the dough.
- Score the top of the loaf with a sharp knife.
- Cook in the oven at 220°C.
- Bake for 30-35 minutes, or until golden brown and the internal temperature reaches 93°C (200°F).
- Let the loaf cool completely on a wire rack before slicing and serving.
- Serve Immediately.
