Flip bread

Category: Yeast bread
Flip bread

Ingredients

OPARA
dry yeast 1 / 4h l
water 300ml
flour 300gr
DOUGH
all dough
flour 450gr
water 170ml
olive oil 30gr
dry yeast 1 / 2h l
salt 12gr
rosemary 1 st. l

Cooking method

  • Prepare dough
    To do this, dissolve the yeast in water, add flour, mix until smooth. Cover the container with the dough with foil and leave for 12 hours (I had the dough for 10 hours)
  • For the test
    In the bowl of a mixer (combine), mix the dough with yeast, water, olive oil. Mix everything well. Add rosemary, salt and flour.
  • Mix everything with a mixer until smooth for 2 minutes. Cover with plastic wrap and let rest for 10 minutes.
  • Knead on medium speed until elastic (about 5-7 minutes)
  • Put the dough in a container, having previously greased with olive oil, cover with foil and leave to proof for 3 hours.
  • Over this time. every 20min. (40 and 60), the dough needs to be knitted-folded on 4 sides.
  • Flip breadFlip bread
  • Leave the dough intact for the next 2 hours.
  • After 2 hours, put the dough on the table, lightly dusted with flour, divide into 2 parts, round and let rest for 20 minutes.
  • Flip bread
  • After 20 minutes, very gently stretch the dough and fold in three, along the short side.
  • Leave the dough to rest under the foil for 30-40 minutes.
  • Then stretch the dough into a rectangle and make indentations with your fingers.
  • Flip bread
  • Let the dough rise within 1 hour (it is better to stand on parchment)
  • Heat the oven with a stone to 230 degrees.
  • Bake bread for 25-30 minutes. The first 10min. with steam.
  • After the first 5-8 minutes. turn the bread upside down and continue baking.
  • Cool the finished bread on a wire rack

Cooking program:

oven

Note

A source 🔗
The bread turned out to be soft with the thinnest crust.

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