{"id":110,"date":"2012-02-04T13:30:24","date_gmt":"2012-02-04T13:30:24","guid":{"rendered":"http:\/\/192.168.0.221\/wordpress\/?p=110"},"modified":"2012-02-04T13:30:24","modified_gmt":"2012-02-04T13:30:24","slug":"making-bread","status":"publish","type":"post","link":"https:\/\/ozone.me.uk\/?p=110","title":{"rendered":"Making Bread ?"},"content":{"rendered":"

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[Initial Post 4th of feb 2012]<\/address>\n
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Trying to make French bread for 3 weekends in a row now…<\/address>\n<\/blockquote>\n
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Objective :<\/span><\/span><\/address>\n
Make a French Baguette \/ Crunchy \/ Medium sized holes like this.\"\"<\/a><\/address>\n
So Far :<\/span><\/span><\/address>\n
Made 4 Baguettes, mostly nice, last one is crunchy and has small holes, taste is good.<\/address>\n
Current Method :<\/span><\/span><\/address>\n
Latest method involves leaving the dough rise overnight in the fridge, this is the best way so far. See this picture below.\"\"<\/a><\/address>\n
300g – Plain White Very Strong Flour<\/address>\n
A bowl of warm water (60% to 70% of Flour weight ) with 2 Table Spoons of Active Dry Yeast + 1 Tea Spoon of Sugar<\/address>\n
+ salt as you like. (add the salt last to avoid killing the yeast). Also, found out that the room temperature+water temperature+water temperature should add-up to 54 degrees celsius<\/strong>…not sure if this is really needed…came from a Lyon bread maker.<\/address>\n
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Knead with Kenwood Mixer – 6 Minutes until elastic ball.<\/address>\n
Let Rest in Mixer for 2 minutes<\/address>\n
Knead with Mixer for an\u00a0<\/address>\n
other 4 minutes.<\/address>\n
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“Put in a bowl and Cover with Cling Film, put in fridge overnight”.<\/address>\n
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Knead again, for a few minutes using this method.Bread Making<\/a><\/address>\n
Let Rise for an other hour with a cloth on top. (back in Oven- 30 Celsius)<\/address>\n
Heat-up another oven to 250 Celsius, throw a small quantity of water in oven to create steam (approx a quart of a glass).<\/address>\n
Wet bread with water using a small silicone brush, put bread in oven for 15 minutes at 250, then reduce to 180 until it is cooked. (testing with knife)<\/address>\n
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When ready, take out and let rest of wire-rack. (So that it goes crunchy)<\/address>\n
Enjoy with Butter…<\/address>\n","protected":false},"excerpt":{"rendered":"

[Initial Post 4th of feb 2012] \u00a0 Trying to make French bread for 3 weekends in a row now… \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Objective : Make a French Baguette \/ Crunchy \/ Medium sized holes like this. So Far … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":112,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-110","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking"],"_links":{"self":[{"href":"https:\/\/ozone.me.uk\/index.php?rest_route=\/wp\/v2\/posts\/110","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ozone.me.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ozone.me.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ozone.me.uk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/ozone.me.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=110"}],"version-history":[{"count":0,"href":"https:\/\/ozone.me.uk\/index.php?rest_route=\/wp\/v2\/posts\/110\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ozone.me.uk\/index.php?rest_route=\/wp\/v2\/media\/112"}],"wp:attachment":[{"href":"https:\/\/ozone.me.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=110"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ozone.me.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=110"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ozone.me.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=110"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}