Pain Blanc
Dive into the timeless art of bread-making with this Pain Blanc recipe, a classic French white bread that's irresistible in its simplicity and flavor. Crafted with just five pantry staples—flour, yeast, water, salt, and a touch of sugar—this bread features a beautifully crisp, golden crust and a tender, airy crumb. From kneading by hand to shaping the dough into the perfect loaf, this recipe offers a fulfilling, hands-on experience that’s as rewarding as the end result. Ideal for sandwich bread, toast, or pairing with soups and stews, Pain Blanc is the perfect addition to any table. With easy-to-follow steps and a heavenly aroma that fills your kitchen, this recipe will make you feel like a true artisan baker.
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Ingredients
- 500 grams all-purpose flour
- 7 grams active dry yeast
- 325 milliliters lukewarm water
- 10 grams salt
- 5 grams sugar
Directions
Step 1
In a large mixing bowl, combine the lukewarm water and sugar. Stir until the sugar is dissolved.
Step 2
Sprinkle the active dry yeast over the water and let it sit for about 5 to 10 minutes, until it becomes frothy.
Step 3
Add about half of the flour to the yeast mixture and stir with a wooden spoon until combined, forming a thick batter.
Step 4
Sprinkle the salt over the batter and gradually add the remaining flour, a little at a time, stirring until a shaggy dough forms.
Step 5
Turn the dough out onto a lightly floured surface and knead by hand for about 10 minutes until the dough is smooth and elastic.
Step 6
Place the kneaded dough into a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 to 2 hours or until it has doubled in size.
Step 7
After the dough has risen, gently punch it down to release the gas, and turn it out onto a floured surface.
Step 8
Shape the dough into a loaf by flattening it into a rectangle and rolling it tightly from one short end to the other.
Step 9
Place the shaped loaf into a lightly greased loaf pan or onto a baking sheet lined with parchment paper.
Step 10
Cover the loaf with a kitchen towel and let it rise again for about 30 to 45 minutes, until it doubles in size.
Step 11
Preheat your oven to 220°C (430°F) during the second rise.
Step 12
Once the loaf has doubled in size, use a sharp knife to make a few slashes on the top to allow the bread to expand.
Step 13
Place the bread in the preheated oven and bake for 25 to 30 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
Step 14
Remove the bread from the oven and let it cool on a wire rack before slicing.
Nutrition Facts
| Serving size | (851.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1861.0 |
| Total Fat 5.2g | 0% |
| Saturated Fat 0.8g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 3945.4mg | 0% |
| Total Carbohydrate 389.2g | 0% |
| Dietary Fiber 15.0g | 0% |
| Total Sugars 6.1g | |
| Protein 54.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 70.0mg | 0% |
| Iron 23.5mg | 0% |
| Potassium 677.1mg | 0% |
Source of Calories