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Before you jump to French Bread with Homemade Bread Starter recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
Healthy eating is today much more popular than it used to be and rightfully so. Poor diet is a leading factor in illnesses such as heart disease and hypertension which can put a drain on the economy. There are more and more efforts to try to get people to lead a healthier lifestyle and nonetheless it is also easier than ever to rely on fast, convenient food that is very bad for our health. In all likelihood, most people assume that it takes a great deal of work to eat healthily and that they will need to drastically alter their lifestyle. It is possible, though, to make some small changes that can start to make a positive impact to our day-to-day eating habits.
To see results, it is definitely not a requirement to drastically modify your eating habits. It’s not a bad idea if you want to make considerable changes, but the most important thing is to gradually switch to making healthier eating choices. Sooner or later, you will probably see that you will eat more and more healthy food as your taste buds get accustomed to the change. As you stick to your habit of eating healthier foods, you will find that you will not want to eat the old diet.
All in all, it is not hard to begin making healthy eating a regular part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to french bread with homemade bread starter recipe. To make french bread with homemade bread starter you need 5 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to prepare French Bread with Homemade Bread Starter:
- Get 200 grams Bread (strong) flour
- Use 80 grams Bread starter yeast mixture (natural leaven)
- You need 110 ml Water
- Take 2 grams Salt
- Use 2 tsp Yogurt or honey
Steps to make French Bread with Homemade Bread Starter:
- Add all of the ingredients to the bread maker and leave to knead (stop after 10 minutes). When kneaded, leave to rest for a further 10 minutes inside the bread maker pan.
- Cover the pot in cling film to prevent the dough drying out. Leave to prove until it has doubled or tripled in size. If it's summer leave for 4-5 hours and if it's winter remember to leave it in a warm place.
- Actually you can leave the dough in the bread maker pan (like Step 2) or leave it to rise in an airtight container.
- Punch out the excess gas and roll flat. Gently roll the dough up away from you. If you have a big oven please do this on an oven plate.
- When rolled, pinch the seam closed and place the bread seam-down. If it's summertime, please leave to prove in the oven inside a 45l plastic bag full of air. (Prove for 1 hour if it's summertime).
- When the dough has doubled or tripled in size, score it a few times and bake for 15-20 minutes in an oven preheated to 200°C. Please don't spray the bread with water.
- The soft french bread is ready.
- Cut the bread and eat as-is or use for sandwiches.
- This is what your bread should look like at the second proofing. We put it in a plastic bag filled with air to stop any sticking. The end of the bag should be firmly secured with rubber bands.
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