French loaves – unlike their namesakes – are far less fussy and complicated than others. They use less sugar and oil, but spend more time proofing. They also deliver crustier crusts – or should.
You’ll find this almost a "trainer-wheel" recipe because of its simplicity.
You’ll need:
* 310mls of tepid tap water
* 2 tspns of olive oil
* 1 ½ tspns of salt
* 2 tspns of sugar – I used raw sugar for this effort
* 500 gms of plain flour
* 1 tspn of improver
* 1 ¼ tspns of dry yeast
* Plenty of time to cool your heels – because of its longer proofing stage, this little baby will bring you some 3 ½ hours closer to your grave.
As always, I added the water and oil to the pan first. Then I weighed out the flour, and added all other dry ingredients to this. Once I’d shoved it into the pan, I added the yeast.
I cranked Bev to her French setting and dialed up a medium crust.
Another too-easy effort!
The result?
A lovely white loaf with a nicely high, rounded – and crisp – dome.
I guess if I have any concerns, it’s that this loaf consumes so much flour, and doesn’t tax the old creative juices on the way through.
Still . . . the posse will have something different for their lunches tomorrow!
PS: So what's the verdict 24 hours later?
Well, the posse thought this loaf was boring, lacking "any" of the flavour of my wholemeals and mixed-seed loaves . . .
Unless I want to make a simple, no-fuss bread, I think I'll be giving the French a big miss!
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