Description
Toulon loaf is round (from the French boule, hence the name) white bread with a crispy crust, slightly salty crumb and a distinctive visor on top.
Ingredients
-
Flour
125 g
-
Water
140 ml
-
Yeast
0.25 tsp
-
Flour
375 g
-
Water
215 g
-
Yeast
1 tsp
-
Salt
12 g
-
Sugar
10 g
Cooking
Mix in warm water the yeast with the flour. Beat on low speed for 3 minutes. Leave in a warm place for 3 hours.
Sift 200 grams of flour, mix with salt, sugar and yeast. Three hours later, when the sourdough came up, add water and flour mixture with yeast. Mix well. Then sift the remaining 175 grams of flour and gradually adding, knead the dough. Flour may need a little more.
Leave the dough to rest for 5-10 minutes, then knead until the beginning of the development of gluten for 1 minute in a food processor or 10 minutes by hand. Cover the dough and leave for 40 minutes in a warm place.
After 40 min. the dough is spread in a layer on the table, folded three times, then back to stretch again and fold. To leave on the table for 20 min.
After 20 min divide the dough into 2 pieces, form balls and bake for a further 10 min. the Dough is very pleasant to work with and squeaks during molding.
Then to form a more dense balls, lay on a baking sheet and leave, without covering, for 25 minutes. Before you put in the oven bread, to make a single cut across the roll. Bake for 20 minutes with steam at t=230 C, then another 20 minutes at t=200 C until Golden brown.
Cool on a wire rack and enjoy delicious and aromatic bread. 10 minutes after the photo shoot did not go home a bite :)
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.