Place the ingredients into a bowl and knead. After kneading, roll it up and place into the bowl, and let rise for the first time.
After it has doubled in size, divide the dough into 2 equal portions. Roll them up and let rest for 30 minutes.
After letting the dough rest, shape them. ※Please refer to my Black French Bread recipe for shaping and the second rising. Recipe ID: 953331.
After the second rising, place the dough onto a cookie sheet, and make a cross cut and mist the dough. Preheat an oven to 250℃ and then reduce to 220℃, then bake for 20 minutes.
The time it takes for the dough to rise will vary greatly depending on the room temperature and the strength of the yeast starter.
Story Behind this Recipe
I was able to make a nice yeast, so I used the straight method to turn it into french bread.
※ The recipe calls for 75% water, but using about 65~70% at first will make it easier to make (195-210ml). ※ I used 36% natural yeast, but 15% should be enough for it to rise sufficiently, so please feel free to reduce as you see fit. (Don't forget to increase the amount of water in turn for this.