I know there is at least one eG member who has probably been waiting anxiously for somebody to attempt this recipe.
Today everything lined up for me. I was able to borrow a food processor large enough to handle the dough and I had the time and the energy to try and pull it together
This is the Van Over method for French lean bread. It is from page 54 of the kitchen manual.
There can hardly be an easier way to make a couple of loaves of every day bread. Bung the dry ingredients into a food processor, pulse a couple of times, stream in the water and process for 45 seconds. The only slightly tricky thing is to make sure that the dough is between 24 to 26.5°C after the 45 seconds. Bulk ferment, shape, proof and bake.
