Swiss twisted bread

Category: Yeast bread
Swiss twisted bread

Ingredients

Pate Fermentee
wheat flour, premium 140g
wheat flour, second grade 14g
fresh yeast 5g
water 100g
salt 3d
Dough
rate Fermentee 262g
wheat flour, premium 455g
wheat flour, second grade 38g
water 385g
fresh yeast 5g
salt 12g

Cooking method

  • Рâte fermentée
  • Knead all ingredients until a uniform ball is formed. Leave for 60 minutes. Then refrigerate for 48 hours. All this should be in a container with a lid.
  • Dough
  • Knead all ingredients except salt in a food processor for 15 minutes. Then add salt and knead for another 5 minutes.
  • Place in a container and leave to rise for 60 minutes. Then stretch and fold the dough once. And put in the refrigerator for another 20 hours.
  • After the lapse of time, remove the dough from the refrigerator and let it acclimate for 4 hours.
  • Then put the dough on the table and divide into equal parts.
  • Swiss twisted bread
  • Then take each part with wet hands and twist.If you want to highlight the twisted dough more, then you first need to sprinkle it with rye flour, then twist it.
  • Swiss twisted bread
  • Put on a sheet (baguette holder), leave to proof for 20 minutes.
  • Bake in a preheated oven for 20 minutes. The first 8 minutes with steam, at a temperature of 250 C, then release the steam and another 5 minutes. Then lower the temperature to 200C and bake until golden brown. If you want a crisper crust, then the oven door, the rest of the time, you need to open.
  • Swiss twisted bread


julifera
Natalie - amazing bread !!!
Catwoman
Why is there so little time! I have taken the recipe to the bookmarks, I will definitely try to bake and report back!
Natali06
julifera, Catwoman, thanks girls!
Quote: Catwoman

Why is there so little time!
Lenus , you're right, of all the difficulties of this baking, only time. Everything else is a pleasure!
She looked at the result again on her incorruptible judges, oh, and ate it up with butter
Twist
Natasha, bread is just a feast for the eyes!
MariS
Quote: Twist

Natasha, bread is just a feast for the eyes!

I agree, I really want to break off a piece of crisp ...
Natali06
Marishki- Twist, MariS, thank you girls for stopping by for bread!
Catwoman
Quote: Natali06

julifera, Catwoman, thanks girls! Lenus , you're right, of all the difficulties of this baking, only time. Everything else is a pleasure!
She looked at the result again on her incorruptible judges, oh, and ate it up with butter

All right, I'll have to take time off.
Natali06
Quote: Catwoman

All right, I'll have to take a day off.
No, you need to calculate: who to knead, who to pull out, and who to bake
Swiss rolled bread
kisuri
Oh, Natashenka's new baguettes! Already only from the picture you can see that yours, SO only you succeed, honestly ... You can hear the crunching sound!
Natali06
Irish, well, you will completely praise me. The merit is not mine, but the recipe! The baguette is very light, you can't spoil it in any way
kisuri
Good morning !
I received a notice for a parcel, probably baguette holders ...
If it's them (mmm), then I'll check to see if it can be screwed up, so far I've done it pretty well.

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