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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 The Basics of Being Healthy.
Every person knows that in order to truly be healthy you need to eat a naturally healthy and balanced diet and get a proper workout regularly. Sadly, there isn’t often enough time or energy for us to really do the things we need to do. When our work day is complete, most people do not want to go to the gym. People crave junk food, not veggies (unless they are vegetarians). You will be delighted to discover that becoming healthy doesn’t have to be hard. If you keep going with it, you’ll get all of the required exercise and healthy food. Here are some basic ways to get healthy.
Climb stairs. Walk up the stairs to where you live or work as opposed to using the elevator. This isn’t as simple to do if you work on a very high floor but if you work on a lower floor, utilizing the stairs is a excellent way to get some extra exercise. Even if you do live or work on one of the higher floors, you can still get off of the elevator early and climb up the stairs the rest of the way. So many people choose the elevator over hiking even a single flight of stairs. Even just a individual flight of stairs, when travelled up or down a few times a day–can be a great improvement to your system.
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We hope you got insight from reading it, now let’s go back to french bread with homemade bread starter recipe. You can have french bread with homemade bread starter using 5 ingredients and 9 steps. Here is how you do it.
The ingredients needed to make French Bread with Homemade Bread Starter:
- Provide 200 grams Bread (strong) flour
- Prepare 80 grams Bread starter yeast mixture (natural leaven)
- Prepare 110 ml Water
- Provide 2 grams Salt
- Use 2 tsp Yogurt or honey
Instructions 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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