Description
Love to bake bread. Friend during this process and receive from him great pleasure. Always try new recipes, but always remains a favorite bread with sesame and flax seeds. I propose to your attention. Based on the recipe of the French bread with seeds Pain aux Cereales. (some I modified and slightly simplified)
Ingredients
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Flour
100 g
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Water
70 g
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Salt
2 g
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Yeast
2 g
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Flour
500 g
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Water
300 g
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Yeast
8 g
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Salt
1 tsp
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Malt
1 Tbsp
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Sesame
2 Tbsp
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Flax seeds
2 Tbsp
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Vegetable oil
Cooking
Unit of measure all ingredients-GRAM DOUGH. Yeast to stir in water, salt in flour. To combine flour and water and knead a rather sticky dough. Put into greased Cup, cover or tighten the food film and put in the refrigerator to ferment for 8 hours (I always leave overnight).
Here's the dough in the morning.
DOUGH. Measure approximately 30 ml of water and dissolve yeast in it.
In a Cup (or bucket CP) mix all the remaining ingredients (flour, salt, seeds, malt, water, yeast mixture) and then stir in the dissolved yeast dough. I trusted this process HP. Put the dough in a oiled bowl, cover with foil or a lid and leave for fermentation for 30-35 minutes (I put it in the oven when the mode LIGHT)
After half an hour punch dough down way "stretch and fold" (see photo) Put the dough back in the bowl, cover and leave to ferment for another 30-35 minutes (I put it in the oven when the mode LIGHT)
Coming up the dough.
Put the dough on the oiled work surface and divide into 2 equal parts. To podcating each billet into a ball, cover with cling film and allow to rest 15 minutes.
From each ball to form a loaf.
Baking tray lay a baking paper, erecting in the middle of baking a kind of wall paper. This is to ensure that during proofing and baking the loaves do not touch each other. Grease the paper with vegetable oil and pour into pan loaves. Cover with a towel and leave to proof for 40-50 minutes.
About 20 minutes before baking to turn on the oven. Heat it up to 220*. On the bottom of the oven, put a small pan or cookie sheet (this is necessary to create a pair). After the time proofing knife or razor blade to make cuts on workpieces (optional) and immediately place the pan in the oven. Pour into pan (cookie sheet) about a Cup of boiling water and quickly close the door.
Bake the bread for 40 minutes (focus on your oven). After 25 minutes, cover loaves with foil. Leave the bread to cool on a wire rack.
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