French bread with French Bread Leavening made with Bread Machine

For Panasonic SD-BMS160 bread machine.

Yield: 1 loaf
Cooking time in the machine: 4 hours
Cooking time after using the machine: 2-3 hours

Ingredients

• 25 g pre-made French bread leavening
• 300 g all-purpose flour
• 1 tsp salt
• 168 ml water*1 (at about 41 F / 5 C if the room temperature is higher than 77 F / 25 C, or at room temperature if not).

Directions

1. Install the bread paddle in the bread pan.
2. Place leavening at the bottom of the pan, then add flour and salt in a mound.
3. Pour water around the mound.
4. Immediately place the bread pan in the machine and close the lid.
5. Select program No.21 by pushing MENU button, then press START.  Let it run for 4 hours.
6. When the it's done and the machine beeps, press CANCEL (and unplug the bread machine).
7. Dust with flour on a sheet of parchment paper, and take out the dough on it out of the bread machine pan. Dust the dough with flour as well.
8. [to make one French bread]
9. Fold the dough by 1/3 by both side then rotate the dough by 90 degree, fold the dough again by 1/3 then hold it by half and pinch the folded gaps to make rectangle shape dough.
10. Turn around the dough to put the folded part on the bottom.
11. Leave the dough for 1 to 2 hours at 35 C... I place the dough on a baking sheet , and place a silicon sheet at the corner of the baking sheet. Place it in oven and pour boiling water in the bowl and close the lid of oven. That gives the dough moisture in the air and raise the oven temperature a bit, perfect to a Hawaii room temperature. Check the oven temperature by placing a thermometer near the dough. Remember the dough will grow twice or more in volume.
12. When raised to about double in volume, pre-heat the oven at 230 C.
13. Thrash three coups onto the dough and dust the surface of the dough.
14. Bake it for 20 minutes.
15. [to make three mini French bread which can be baked in Breville oven]
16. Cut the dough into 3 equally weighted doughs
17. Roll each dough into oval balls and leave the dough balls placing the closure part on bottom, covering with a dump cloth, for 20 minutes.
18. Dust the working surface with flour. Push down a dough ball into flat rectangular-like shape. Fold the dough by 1/3 by both longer sides and pinch the edges of the dough together. Roll the dough few times into a French bread shape.
19. Place a parchment paper sheet on a baking sheet. Place the dough on the baking sheet. Spray water on surface of dough and leave the dough for 40 to 60 minutes at 86 F (30 C ) until the dough volume become 150%.
20. Preheat the oven at 428 F (220 C). 
21. Thrash three coups onto the dough. Spray water in oven and bake for 15 to 18 minutes.

Note

If using Japanese flour, use 160 ml instead.