Country bread MAP Lidle cooked in traditional oven

Ingredients

For 1 servings

• •400 g 400 g of water
• •450 g 450 g of wheat flour
• •26 g 26 g fresh baker's yeast example brand "the swallow" with fresh patisserie radius from your supermarket
• •1 c. à soupe 1 tablespoons of vegetable oil sunflower oil
• •150 g 150 g rye flour
• •2 c. à café 2 teaspoons of big salt

Method

1. 1.Total time : 3h - Preparation : 10mn - MAP programme (bread machine): 1h30 - Back: 40 minutes - Cooking: 40 minutes
2. 2.Mount the propellers in the bowl. Place 400g of water in the bowl of the machine. Add 2 spoons (small side) of large salt. Place 450g of wheat flour type 55 Bio in a container. Add 150g of rye flour. Pour the contents into the bowl of the machine. Emit 26g of fresh baking yeast in the bowl on flour (the yeast must not touch the water). Add 1 tablespoon of sunflower oil (for the preservation of bread) and place the bowl in the machine.
3. 3.Launch the white bread program for 600g of flour (1kg bread). Remove the bowl of dough after 1h30 and cover the bowl with a board. Let stand 40 minutes.
4. 4.Preheat the oven 10 minutes before the end over 230°C (high and low heating) taking care to place the baking plate in the bottom of the oven. Prepare a sharp knife. Cut a sheet of baking paper the size of the oven grill and sprinkle with flour.
5. 5.Put flour on your hands. Pour the bread dough over the floured baking paper sheet. Fold the 4 corners of the stick and return it to the paper, then form a nice ball delicately. Practice 3 straight cuts 5mm deep on top of the bread. Bake in the bottom of the oven for 40 minutes.
6. 6.Remove the bread and put it to cool on a grid placed on ramequins (to favor ventilation from the bottom of the bread) 1h minimum before consuming it