Imagem com a foto de uma forma com quatro carreiras de cinco pães franceses cada.

Preparation time: approximately 30 min.
Roasting: 14 min to 16 min.
Ready in: from 3h to 6h, depending on the temperature of the day.


5kg type 1 flour
2,900ml of ice water with ice crystals;
90g of salt
50g of flour enhancer or reinforcer
75g to 200g of fresh biological yeast, depending on the temperature of the day.


1 Mix all dry ingredients in the kneader for about 2 min.

Add the water, and beat until there is no more dry flour in the dough.

3 Add the yeast and beat until the veil is reached.

4 Divide into 65 g pieces, to reach this weight in the divider, cut a large piece of 1,950 g and divide into 30 pieces.

5 Model and place on the baking sheets carefully so that the seam part faces down and in the center, so that the bread does not unfold.

6 Let it rise until the bread triples its size and make a cut in the center, with the blade slightly diagonal.

7 Preheat the oven to approximately 180 ° C if it is turbo, or 220 ° C if it is a ballast oven, place the breads, activate the steam button and bake for approximately 15 minutes.


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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