Classic French bread with birch

Ingredients for Classic French bread with birch

Instructions for Classic French bread with birch

To prepare the Classic French bread with birch recipe, please follow these instructions:

This is done according to the following formula: date temperature (27 degrees) is multiplied by 2 = 54 degrees minus the temperature of the flour (in my case 23 degrees) = a water temperature of 31 degrees.

The dough is kneaded together and raises for half an hour. After that, the dough is thrown down and split into two which pops up and raises for another 20 minutes.
It was my opinion and make 2 large French bread from the dough, but after the flowerman's touch with cold-rolled rolls, I also wanted rolls.
Therefore, 2 clumps of dough were weighed into 2 small French bread (350g each)
Molded into bread, finger lubricated with water sprinkled with birch. Scratched and set for double size raising.
The rest of the dough turned into rolls that come in another post, because the flowerman already puts up with rolls

tips:
Tastes like baking French bread