Lys d'Or Soft French Bread

Hello everybody, I hope you're having an incredible day today. Today, we're going to make a distinctive dish, Lys d'Or Soft French Bread. It is one of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Lys d'Or Soft French Bread is one of the most popular of recent trending meals on earth. It's enjoyed by millions every day. It is easy, it's quick, it tastes yummy. Lys d'Or Soft French Bread is something which I've loved my entire life. They are fine and they look wonderful.

Many things affect the quality of taste from Lys d'Or Soft French Bread, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lys d'Or Soft French Bread delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must prepare a few components. You can cook Lys d'Or Soft French Bread using 7 ingredients and 17 steps. Here is how you can achieve that.

I pulled out a basket shaped bread proofing mold I bought when I was a student to bake this. I prefer simple bread that doesn't have extraneous additions. (Made easily using a bread machine.)

-You can make this without the malt powder.
-When pinching the seams of the dough closed, be sure not to pull the dough so hard that you rip it. (Since this dough has no fat in it, it doesn't stretch that much, so be careful.)
-Use 195 g plus of water, or as much as it takes to form an stretchy dough. Recipe by putimiko

Ingredients and spices that need to be Take to make Lys d'Or Soft French Bread:

1. 300 grams Lys d'Or semi-strong bread flour
2. 195 grams plus Water
3. 5 grams plus Sugar
4. 5 grams Salt
5. 4 grams Dried yeast
6. 1 grams Malt powder (optional)
7. 1 Rice flour or bread flour

Instructions to make to make Lys d'Or Soft French Bread

1. 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.
2. The dough is very soft, so deflate it gently and round it off again.
3. Dust the banneton (bread-rising mold) evenly with flour (rice flour or bread flour) using a tea strainer. I used rice flour this time.
4. Put the dough with the smooth side down and the seam side up in the banneton.
5. 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.
6. 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.
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.)
8. 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.
9. Let the bread cool down after it's baked. You can hand-knead the dough too. Seehard-crust rolls for hand kneading instructions.
10. 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.
11. 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.
12. I tried baking the dough as a rounded-top square loaf. It's so crispy when it's toasted. Seefor forming instructions.
13. 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).
14. 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.)
15. Here's a pain de campagne using natural leaven. You can also try making it with a tiny amount of yeast. See.
16. 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.
17. See this recipefor Rich, Buttery Baguette Rolls.

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So that is going to wrap it up with this exceptional food Recipe of Award-winning Lys d'Or Soft French Bread. Thank you very much for your time. I'm confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!