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Le Chaudron recipe
Pâte à pain blanc
Basic white bread dough
⏱ 180 minServes 6Medium240 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
500 g (18 oz)flour
1 packet8 g packet of baker’s yeast
300 ml (1¼ cups)warm water
1 teaspoonsalt
1 teaspoonsugar
- 500 g (18 oz) flour
- 1 packet 8 g packet of baker’s yeast
- 300 ml (1¼ cups) warm water
- 1 teaspoon salt
- 1 teaspoon sugar
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Dissolve the yeast and sugar in the warm water and let stand 10 minutes until foamy.
- Put the flour and salt in a bowl, add the yeast mixture and mix into a dough.
- Knead for 10–15 minutes until smooth and elastic.
- Shape into a ball, cover and let rise 1½ hours until doubled.
- Punch down, shape into a round or oval loaf and let rise 1 hour on a lined baking sheet.
- Score the top and bake at 230 °C (450 °F) with a little steam until golden.
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