Twisted bread without kneading

Description

Twisted bread without kneading - Pain Torsadé... Not difficult to prepare, lovely to look at and great tasting bread! Besides, prepare the dough, almost without touching it with your hands! Only at the very end of the formation, with the twisting of the loaf. For the recipe I heartily thank you Monique!

Ingredients

Water

240 ml
Yeast

12 g
Sugar

1 Tbsp
Salt

0.5 tsp
Flour

250 g

Cooking

In a bowl sift the flour and add the sugar. Of the total number of warm water to pee 2 tablespoons and dissolve yeast in it. Add immediately to flour and mix well. Dry yeast just add to the flour.

And now, without touching the dough with your hands, begin to gradually pour the remaining water, mixing everything vigorously with a fork. It is important to remember that water may need a little less, since much depends on Your flour... In the end, the batter should be viscous in consistency, more liquid than we're used to see him usually when kneading bread.

Here's what I got this time were from metered according to the recipe 240 ml of water. At the end add salt and again mix completely, which would it is well distributed in the dough.

Now sprinkle surface of dough with two tablespoons of flour. Cover the bowl with the dough and put in a warm place for 1.5 hours for the proofing. I put in the oven, is included in the "Light" — ideal conditions for the growth of bread.

After 30 minutes, check the dough — if on its surface there were cracks (as pictured), then the process is going the right way.

Half an hour later the dough has significantly increased in volume. On a baking tray put a sheet of baking paper and sprinkle it slightly with flour in the place where we will shape the bread.

Helping yourself with a scraper, move the dough from the bowl on a covered baking sheet.

The dough is sticky! So it should be! Maybe the first time You'll need to be a little more skill in working with the dough, but it is actually not so difficult (as it might seem). To probility still a little dough top with flour (not much) and now with your hands (flour), lightly stretch it, giving the bread an elongated shape. Take the dough on both sides and lightly tighten.

I personally, helping himself with both hands, first do a couple of twists of dough from one end, and then also a couple of twists of dough around itself on the other side. That's all! The oven pre-heated to 240°C. once the oven warms up and reaches the desired temperature, open it, put on the bottom of a bowl of boiling water, lower the oven temperature to 200°C and put the baking pan with the bread.

Bake the loaf for about 20 minutes. I baked the first 15 minutes with water, and then removed the bowl and bake for 5-7 minutes without. The readiness of the bread to check with tapping on the base of the bread. If the sound is muffled, and like bread, empty inside, it's ready! To get the bread from the oven and cool on a wire rack. I brush remove the excess flour.

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