The easiest and simplest way to make French bread (120) 

CLASSIC FRENCH BREAD Simple And Easiest Way by Baker's Channel Ingredients 160 g AP Unbleached flour 3 g salt 1 g Malt (malt syrup) 0.7 g Instant Dry Yeast 110 g Water (pure, warm) All-Purpose Unbleached flour attributes, closely, resemble the flour used by French bread bakers. Substitute for Malt: Honey Directions 01. In a bowl, place flour and yeast. Mix the dry ingredients lightly. Add water and malt. Mix the ingredients, until they are blended and moistened. 02. Transfer the dough to the board. Gently, work the dough for several minutes. Form a ball and cover it with the bowl. 03. Let it rest for 30 minutes, at room temperature. 04. Deflate the dough, add the salt and using the scraper blend it into the dough. Stretch, knead and beat the dough for several minutes, until it is smooth. Pre-shape the dough into a ball, place it in the bowl and cover it with plastic wrap. 05. Primary fermentation: Let it rest for 90 minutes, at room temperature (27 °C). 06. Dust the dough and the board with flour, lightly. Transfer the dough to the board, deflate, fold and shape it into a tight ball. Place it in the bowl and cover with plastic wrap. 07. Second fermentation: Let it rest for 90 minutes, at room temperature (30 °C). 08. Dust the dough and the board with flour, lightly. Transfer the dough to the board, deflate and shape it into a tight ball. Cover it with the bowl. 09. Bench time: Let it rest for 30 minutes, at room temperature. 10. Dust the dough and the board with flour lightly, deflate it and final shape the bread (Fold and close tightly, repeat until form the loaf. Roll the bread to elongate it to the desired size. 11. Transfer the bread, gently, to parchment paper. Fold the edges of the paper, leaving space to the bread rise, and secure them with clips. Place the paper wrapped bread in a baking pan and cover it with plastic wrap. 12. Final fermentation: Let the bread rest for 60 minutes, at room temperature (27 °C). 13. Open, carefully, the parchment paper and using the baker's blade, score the bread deep, on its length. 14. Bake the bread in pre-heated oven at 250 °C (482 °F), for about 17 to 20 minutes. LET'S KEEP BAKING WITH BAKER'S CHANNEL! Please give your Like and Subscribe. Thanks a lot.

Thank you for putting subs we really appreciate your effort keep it up love from the phillippines

正直言ってフランスパンに入れるモルトの役割が何なのか解りません。