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Before you jump to Lys d'Or Soft French Bread recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
Healthy eating is today a great deal more popular than it used to be and rightfully so. Poor diet is a leading factor in diseases such as heart disease and high blood pressure which can place a drain on the economy. Wherever you look, people are encouraging you to live a healthier way of living but then again, you are also being encouraged to rely on fast foods that can affect your health in a detrimental way. Most people typically believe that healthy diets demand much work and will significantly change the way they live and eat. Contrary to that information, individuals can alter their eating habits for the better by making a few small changes.
These changes can be done with all types of foods and can apply to the oils you cook in and the spread you use on bread. For instance, monounsaturated fat like as olive oil can help to offset the bad cholesterol in your diet. Olive oil is also a good source of Vitamin E which has numerous benefits and is also great for your skin. It may be that you already think that you eat fruit and leafy greens but it can be worthwhile considering how fresh these are depending on where you purchase these. Organic foods are an excellent choice and will reduce any possible exposure to harmful pesticides. If you can locate a good local supplier of fresh fruit and veggies, you can also ingest foods that have not lost their nutrients due to storage or not being picked at the right time.
As you can see, it’s easy to begin incorporating healthy eating into your life.
We hope you got insight from reading it, now let’s go back to lys d'or soft french bread recipe. To make lys d'or soft french bread you only need 7 ingredients and 17 steps. Here is how you achieve that.
The ingredients needed to cook Lys d'Or Soft French Bread:
- Prepare 300 grams Lys d'Or semi-strong bread flour
- You need 195 grams plus Water
- You need 5 grams plus Sugar
- Provide 5 grams Salt
- Take 4 grams Dried yeast
- Provide 1 grams Malt powder (optional)
- Provide 1 Rice flour or bread flour
Instructions to make Lys d'Or Soft French Bread:
- 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.
- The dough is very soft, so deflate it gently and round it off again.
- Dust the banneton (bread-rising mold) evenly with flour (rice flour or bread flour) using a tea strainer. I used rice flour this time.
- Put the dough with the smooth side down and the seam side up in the banneton.
- 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.
- 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.
- 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.)
- 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.
- Let the bread cool down after it's baked. You can hand-knead the dough too. Seehard-crust rolls for hand kneading instructions.
- 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.
- 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.
- I tried baking the dough as a rounded-top square loaf. It's so crispy when it's toasted. Seefor forming instructions.
- 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).
- 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.)
- Here's a pain de campagne using natural leaven. You can also try making it with a tiny amount of yeast. See.
- 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.
- See this recipefor Rich, Buttery Baguette Rolls.
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