Description
This recipe is originally from the French town of Beaucaire, the original title — Pain facon Beaucaire. And, of course, as French pastries, buns have a crispy, flavorful crust and a delicate crumb. The recipe can be very useful approach fans of ciabatta and baguettes, as well as those who love homemade bread. For the recipe thank you so much Manya.
Ingredients
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Flour
500 g
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Water
350 g
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Yeast
10 g
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Salt
10 g
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Sugar
2 tsp
Cooking
Sift flour. Mix flour with yeast, sugar, salt and a little grind with your fingertips baby. Pour all the water and knead the dough. The dough will be sticky. If you interfere with a mixer or HP, then knead for 7 minutes. If hands, like me, to elasticity. Am I bothering with a fork, because hands are impossible to do.
Ready to put the dough in a floured bowl, cover with a towel and leave for 30 minutes in a warm, draft-free place.
Coming up the dough.
Spread on a floured table the dough with your hands give the shape of a rectangle. Generously sprinkle with flour (can use corn or whole wheat, what's your taste).
Fold in half lengthwise, not reaching the edges of 3-4 cm Lubricates the edge of the water.
Wrap the oiled water edge on the main part and carefully zasiyaet.
Put seam side down on heavily floured table or baking Mat, again sprinkle with flour, cover and leave for 30 minutes. I left on the table, covered with film.
Coming up the loaf with a knife cut into strips of 3 cm wide On a baking sheet lined with parchment, put our rolls cut up, gently opening them. Then when baking the dough from these manipulations, how would exfoliate.
Bake in a preheated 230*C degrees, the oven with steam for about 15 minutes (focus on your oven). Finished rolls to cool on a wire rack with nothing covering them.
Bon appetit!
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