Bread by Xavier Barriga

Category: Yeast bread
Bread by Xavier Barriga

Ingredients

wheat flour 500 g
salt 10 g
water 300 g
fresh yeast 5 g
sugar 1, 5 tsp

Cooking method

  • Put all the ingredients in a bread maker, except for the yeast, knead the dough for 10 minutes, cover with a towel and leave for 10-15 minutes. Dissolve the yeast in a very small amount of water (about 1 tsp), add to the dough and knead thoroughly again for 10 minutes. I ground the yeast with sugar until it flows, and then added to the dough. After 10 minutes, turn off the bread maker and leave the dough to rise in it for 30 minutes.
  • Divide the matched dough into 7 pieces, roll into balls and let rise for another 15 minutes.
  • Shape into baguette-shaped buns, dust thickly with flour, cover with a towel and place on baking paper. Let sit for 90 minutes.
  • Preheat the oven to 230 C by placing a dish with water on the bottom.
  • Use a very sharp knife or blade to make cuts on the buns at an angle of 45-50 degrees.
  • Transfer the rolls along with the paper to a baking sheet and place in the oven.
  • Reduce temperature to 210 ° C and bake for 20 minutes.
  • I baked using the cold baking method. After the buns came up, I made cuts and turned on the oven. Baked at a temperature of 180 degrees. 20 minutes.

Note

These buns have an extraordinary taste - crispy crust like real baguettes, fluffy crumb with small holes. And they are done very quickly and easily. And the most surprising thing is that 5 grams of yeast can raise 500 grams of flour without long proofing and without dough!
Bon Appetit!
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