French Bread made with Ferment

Ingredients

• 4 qt. of ferment
• 1 gallon of water
• 6 ounces salt

Method

1. 1

   Set a medium sponge with 4 quarts of ferment at 75 degrees.

2. 2

   When ready, add 1 gallon of water at 75 degrees and 6 ounces of salt.

3. 3

   Make a slack dough, beat it well, let it rest for 1 hour.

4. 4

   Divide into 1.5 lbs. pieces, mold round, and put in slightly floured boxes.

5. 5

   Flatten them down to one third of their thickness, dust with flour, cover with another box air tight, and let rise for about 20 to 25 minutes before molding into long loaves.

As published

This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 187. The excerpt below is the record exactly as published.

French Bread made with Ferment Set a medium sponge with 4 qt, of ferment 75 deg. Part to be ready in 3 hours. When ready to drop add 1 gallon of water 75 deg. and 6 ounces salt

Cook this with the app: pantry check, scaling, and the assistant.