Pain au vin – wine bread

Ingredients for 1 servings:

• Pre-dough
• 80 g wheat flour type 550
• 45 g wheat flour type 1050
• 75 g water
• 2 g salt
• 2 g dry yeast or 4 g fresh yeast
• 320 g wheat flour type 550
• 180 g wheat flour type 1050
• 200 g water
• 135 g dry white wine
• 10 g salt
• 5 g dry yeast or 10 g fresh yeast

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 5 minutes

French bread recipe, for a loaf of approx. 950 g – 1 kg

For the starter dough, sift the flour and mix with the yeast and water to form a dough. Leave to stand in the room until the next day. Dissolve the fresh yeast in the water beforehand. For the main dough, sift the flour, break up the starter dough a little, and mix it in. Add the water, wine, salt, and yeast (dissolve the fresh yeast in the water) and knead everything for a good 5 minutes to form a yeast dough. The dough should only slightly stick to the bowl. If not, add a little more flour. Let it rise for about 30 minutes at room temperature. Then spread the dough out slightly, fold the four corners in, and place the dough seam down on a baking sheet. Cover with a cloth and let it rise for another 30 minutes, until the dough has roughly doubled in size. Depending on the room temperature, a little longer. Preheat the oven to 240°C (top/bottom heat), placing a metal bowl inside. Place the bread on the middle oven rack and pour 1/2 cup of water into the metal baking tray. Caution: steam will be strong. Close the oven door and bake for 15 minutes. Reduce the temperature to 180°C, bake for another 25 minutes, turn off the heat, and leave the bread in the oven for another 5 minutes. Remove the bread and let it cool on a wire rack. The finished loaf weighs approximately 950-1000 g.