Lys d'Or Soft French Bread
Lys d'Or Soft French Bread

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, lys d'or soft french bread. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Lys d'Or Soft French Bread is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Lys d'Or Soft French Bread is something that I’ve loved my whole life.

This soft french bread recipe is so much easier than you think. Seriously, my floor had an almost permanent layer. After booking, all of the property's details, including telephone and address, are provided in your booking confirmation and your account.

To begin with this recipe, we must first prepare a few ingredients. You can have lys d'or soft french bread using 7 ingredients and 17 steps. Here is how you can achieve it.

The ingredients needed to make Lys d'Or Soft French Bread:
  1. Prepare 300 grams Lys d'Or semi-strong bread flour
  2. Take 195 grams plus Water
  3. Get 5 grams plus Sugar
  4. Take 5 grams Salt
  5. Prepare 4 grams Dried yeast
  6. Prepare 1 grams Malt powder (optional)
  7. Prepare 1 Rice flour or bread flour

The French care more about bread and the types of bread available than any other nation. When you visit France look for an opportunity at breakfast to try breads outside of the obligatory Pain de Mie or Pain Carré - Pain de Mie directly translated means soft bread, and Pain Carré means square bread. French bread, also known as a baguette, has a signature crisp crust on the outside and is sublimely soft on the inside. You can revive and soften your French bread in one of several ways or pre-freeze half a loaf to save for.

Instructions to make Lys d'Or Soft French Bread:
  1. Put all the ingredients in a bread machine and use the 'dough-only' program. When the 1st rising is done, take the dough out, deflate it and round it off. Cover with a tightly wrung out moistened kitchen towel, and rest the dough for 15 to 20 minutes.
  2. The dough is very soft, so deflate it gently and round it off again.
  3. Dust the banneton (bread-rising mold) evenly with flour (rice flour or bread flour) using a tea strainer. I used rice flour this time.
  4. Put the dough with the smooth side down and the seam side up in the banneton.
  5. Let the dough rise to about 1.5 to a bit less than 2 times its original volume at around 35°C. Start preheating the oven to 250°C so that it's ready when the dough has finished rising. Heat up the oven tray if there is one at the same time.
  6. If your oven has a steam function, use that. If it doesn't, mist the surface of the dough from a little distance in Step 7.
  7. Invert a sheet of kitchen parchment paper over the mold, hold both with your hands and invert carefully to transfer the dough to the paper. Slash the top of the dough, and transfer the dough, paper and all, to the oven tray to bake. (Be careful not to burn yourself.)
  8. Turn the oven temperature down from 250°C to 230°C, and start baking the bread for 10 minutes. Turn the temperature down again to 200 to 220°C and bake for another 15 to 20 minutes. This is just a guideline, so please adjust the temperatures depending on how brown you want the crust to be and so on.
  9. Let the bread cool down after it's baked. You can hand-knead the dough too. Seehard-crust rolls for hand kneading instructions.
  10. When I hand-knead the dough, I knead it for a short time and let it rise (1st rising) for a longer time. This results in nice air pockets in the crumb, and a great fragrance.
  11. I tried making little rolls with the same dough. They're round and cute. I drizzled a little olive oil into the slashes on top. See.
  12. I tried baking the dough as a rounded-top square loaf. It's so crispy when it's toasted. Seefor forming instructions.
  13. Since it's kneaded well in a bread machine, I called it a "Soft French bread". If you knead it for a shorter time, it will be a harder pain de campagne-type bread (see next step).
  14. If kneaded for a shorter time, the bread will have a harder texture. For that type of bread, knead the dough in the bread machine for 5 to 6 minutes, take it out and start the 1st rising. (In the wintertime use lukewarm water in the dough.)
  15. Here's a pain de campagne using natural leaven. You can also try making it with a tiny amount of yeast. See.
  16. This is an oven pain de campagne using natural leaven, whole wheat flour and rye flour. See. You can use a tiny bit if yeast instead, and/or use a round banneton.
  17. See this recipefor Rich, Buttery Baguette Rolls.

Lys d'Or Soft French Bread ****to try ***. A summer salad or a vibrant pasta dish will go wonderfully with this quick, easy to make herbed skillet focaccia recipe. Available: French Bread Machine Recipes 📘 is a free software application from the Reference Tools subcategory, part of the Education category. Josh shares the famous soft french bread recipe from his mother Renée. This french bread recipe makes two amazing loaves of fresh bread with a golden chewy, cripsy crust and soft, fluffy insides.

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