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Anna N

Anna N

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

 

 

0B2C249E-BDCF-4D61-A3D4-4FD7BD3331E9.thumb.jpeg.8c03eb78085441a5a76b787886092dda.jpegBE1DC64B-BAC5-4BAD-A948-2E34A14719EE.thumb.jpeg.5e04ac72d70b6691ca928b9b38f7042e.jpeg

 

 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.  

 

 

Anna N

Anna N

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 adult and I had the time and the energy to try and pull it together

 

 

0B2C249E-BDCF-4D61-A3D4-4FD7BD3331E9.thumb.jpeg.8c03eb78085441a5a76b787886092dda.jpegBE1DC64B-BAC5-4BAD-A948-2E34A14719EE.thumb.jpeg.5e04ac72d70b6691ca928b9b38f7042e.jpeg

 

 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.  

 

 

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