french bread seeds

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French bread seeds

You can calculate the temperature of the water for this recipe in one click, using this small calculator.

Delicious on its own, this bread makes excellent toast to go with foie gras, adding an amazing complementary crunch.

. and cover with a plastic sheet.

Stage 11 – 1 hour 30 min.

Put into a food-processor bowl: 1 kg plain white flour (French Type 65), 18 g salt, 250 g leaven, 7 g yeast and 600 g water.

You will see that the weight of water is the same as the weight of seeds.

Stage 1 – 5 min.

Leave to rest for 20 minutes.

Leave the seeds to absorb the water while you make the bread dough.

French bread seeds

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Classic french bread topped with poppy seeds.

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If not available in your country, please contact us. We have the world’s largest assortment and most certainly a solution for you.

Baking information: Thaw & Bake

Thaw in roomtemperature for 90min. Bake for 15-18 min at 180°C. Note! Baking time and temperature are indicative values dependent on the oven. Weight of the baked product approximately 440g.