In a processor, mix 2 cups flour + salt and blend for a 30 seconds.
Next, mix the sugar in hot water and add the yeast.
Allow it to proof for some few minutes.
Next, add proofed yeast to the flour and continue processing for 30 seconds until it becomes less sticky.
Oil your hands and remove the dough form the processor.
Continue kneading and stretching for 5 minutes and divide into 3 equal parts.
Roll the dough with your hands into long rolls, ensuring they are 1 inch shorter than the ficelle pan.
Next, lightly grease your ficelle pan with cooking spray and place the dough inside.
Place the ficelle pan in cold oven for 40 minutes to facilitate rising.
Place a water-filled pan on the bottom rack and step up the oven heat to 400 F.
Bake for 15 minutes and remove the water pan.
Flip and
continue baking for 10 more minutes.
Remove, slice and enjoy with your favorite dipping.
Conclusion
Once you realize how easy it is to bake, and how much better home-baked recipes taste compared to the ones you buy at the store, you will never crave for any store-baked bread, pizza, or other type of bread.
Better yet, baking at home is cost-effective, convenient, and the recipes are custom-made to meet your dietary requirements.
And I’m happy to walk you through your baking journey throughout this book.
