Description
Bread from the great Spanish master Xavier Barriga. Personally, I have this recipe attracted for several reasons: the minimal number of yeast in just 5 gr of fresh yeast for 500 g flour! There is the precision products-that just need a digital scale, do not use the leaven and the ingredients - just simple as it is, brand new technology kneading bread, well, he kind of bread is extremely attracted! Remained simply in delight from baking a delicious bread with a crust and a little rubber crumb - listed in favorites! Picnic, sandwich, lunch - the bread suitable for all occasions! Recipe from carina-forum - a huge thanks for him!
Ingredients
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Flour
500 g
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Water
300 ml
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Salt
10 g
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Sugar
1 tsp
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Yeast
5 g
Cooking
Put all ingredients EXCEPT yeast in a container where you will knead the dough - I kneaded in the bread machine. Knead for 10 minutes. Cover and allow to rest for 10-15 minutes.
Yeast breed a minimal amount of warm water - about 1 tsp and pour in the dough, knead for another 10 minutes. Roll the dough into a ball and lightly flour them. Cover and leave in a warm place for 30 minutes.
Approaching divide the dough into 7 pieces - I divided by 6. Roll into balls and allow to rise for another 15 minutes.
Formed into rolls, put on baking paper, seam side down, sprinkle with flour, cover with a damp towel or foil and in a warm place for 90 minutes - I have a great rose for the hour.
To make a very sharp knife or blade cuts at an angle of 45-50 degrees
Preheat the oven to 230*C. Down of the oven put a bowl of water. To move the rolls together with the paper on a baking sheet, place in oven, reduce heat to 210* and bake for 20 minutes - I baked it at 220*C for 25 minutes.
Cool on a wire rack and enjoy!
Tried to bake bread, replacing the flour one-third of the total number on the whole wheat rolls not as the air rose, and the crumb slightly denser baked much longer, but the bread is still very tasty. I will try with sunflower seeds and other seasonings!
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