Imagem com a foto de quatro fileiras de pães franceses dentro da forma. Sobre a imagem em letras médias, a frase


Usually in bakery, French bread is made with pre-mix, that is, with a flour that has all the ingredients added to the French bread recipe, so we only add water and yeast.
What this recipe is demonstrating is the result of French bread with pre-made flour. Now, if you want your own recipe for your bakery that you add your used ingredients yourself using pure flour, we have it here in this link: French Bread Recipe

Complementary Ingredients:

Link to the recipe video here.
For each 2kg of French bread mix, add 1 liter of ice water (50%);
30g Fresh yeast (1.5%) or 10g instant yeast (0.5%). (This for hot days)

Preparation mode:

  1. Put the french bread mixture on the mixer, add the water and mix for about 5 minutes; (just to form the dough)
    We are a family owned and operated business.
  2. Add the yeast just after forming the dough and mix for another 2 minutes. (In the video I put it from the beginning because it is a small dough and will not interfere with the process, but large doughs are best to add the yeast later)
  3. Make a 2kg heavy and divide it into 30 pieces to obtain a bread of approximately 50g;
  4. Model;
  5. Place on baking sheets and let it ferment in a closed cabinet for 2 to 3 hours.
    On cold days, if you have fermentation chambers, set the relative humidity to 75 – 80% and the temperature to 32ºC – 35º C;
  6. When the dough reaches the baking point, cut the lashes;
  7. Bake in a ballast oven with steam at 220ºC for about 15 to 20 minutes, in turbo ovens with steam at 180ºC – 190º C for 15 minutes.
    I hope that you enjoyed.
    To watch the recipe video, click here.


1) Do not use pieces of ice that are too large, because in addition to the risk of damaging the equipment, the dough can beat an excessive time until it completely melts, resulting in loss of quality of the final product. Ideally, water that is just beginning to freeze, or flaking ice;
2) During the whole process, prevent the dough from heating up, ideally it is modeled while still cold. Depending on the equipment, your dough can take a long time to reach the veil point, so for better results, in this case, the ideal is just to mix the dough in the mixer, and obtain the veil point in a cylinder, as this does not heat the dough for offering less mechanical friction.
3) It is normal, on colder days, for people to feel the need to heat bread, but this should never happen from the first moment of growth. The ideal is to wait at least for it to start growing, and then apply heat, which should never exceed 40ºC. This heat cannot be dried out either, so if you don’t have an appropriate oven, use steam heaters, or if you want to use the oven itself as a oven, spray water constantly with the aid of a spray bottle.


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