Lesaffre, Global Key Player in Baking and Fermentation

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ingredients

Ingredients	Quantity
Bread Flour	700g
Wholemeal flour	300g
Water	700ml
Salt	20g
Tradizy^® Durum	40g

FEATURED PRODUCTS

Artisan Country Bread

European French

Serving Size

5

Time Required

3h

Serving Suggestion

Great for breakfast or brunch toast

Preparation

In a mixing bowl, combine all ingredients, bread flour, wholemeal flour, water, salt, and Tradizy^® Durum.

Mix on low speed for 4 minutes until all ingredients are evenly incorporated.

Switch to high speed and continue mixing for another 4 minutes, or until the dough is fully developed, smooth, and elastic to the touch.

Cover the dough and let it rest for 45 minutes at 28°C to relax the gluten and enhance flavor development.

Divide the rested dough into 350g portions and gently shape each into a round preshape.

Shaping

Allow the preshaped dough to rest for 10 minutes at room temperature, covered to prevent drying.

After resting, mold each piece into a loaf shape, ensuring a smooth and even surface.

Place the shaped dough on trays or in tins and proof for 45 minutes to 1 hour at 30°C, or until the dough has visibly risen and feels light when touched.

Dust the tops with flour for a rustic finish.

Score each loaf gently with a sharp blade to promote even expansion during baking.

Baking

Preheat the oven to 250°C.

Place the proofed dough into the oven and bake for approximately 25 minutes, or until the crust turns golden brown and the loaves sound hollow when tapped on the bottom.

Remove the bread from the oven and transfer to a wire rack.

Allow the loaves to cool completely before slicing or packing to preserve their light, airy texture.

Watch the recipe video here.

[/if_unlocked]

← back

Artisan Country Bread

European French

Serving Size

5

Time Required

3h

Serving Suggestion

Great for breakfast or brunch toast

Preparation

In a mixing bowl, combine all ingredients, bread flour, wholemeal flour, water, salt, and Tradizy^® Durum.

Mix on low speed for 4 minutes until all ingredients are evenly incorporated.

Switch to high speed and continue mixing for another 4 minutes, or until the dough is fully developed, smooth, and elastic to the touch.

Cover the dough and let it rest for 45 minutes at 28°C to relax the gluten and enhance flavor development.

Divide the rested dough into 350g portions and gently shape each into a round preshape.

Shaping

Allow the preshaped dough to rest for 10 minutes at room temperature, covered to prevent drying.

After resting, mold each piece into a loaf shape, ensuring a smooth and even surface.

Place the shaped dough on trays or in tins and proof for 45 minutes to 1 hour at 30°C, or until the dough has visibly risen and feels light when touched.

Dust the tops with flour for a rustic finish.

Score each loaf gently with a sharp blade to promote even expansion during baking.

Baking

Preheat the oven to 250°C.

Place the proofed dough into the oven and bake for approximately 25 minutes, or until the crust turns golden brown and the loaves sound hollow when tapped on the bottom.

Remove the bread from the oven and transfer to a wire rack.

Allow the loaves to cool completely before slicing or packing to preserve their light, airy texture.

Watch the recipe video here.

ingredients

Ingredients	Quantity
Bread Flour	700g
Wholemeal flour	300g
Water	700ml
Salt	20g
Tradizy^® Durum	40g

FEATURED PRODUCT

Take Your Baking to a New Level

Learn how our products can be customised to meet your unique baking needs.