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Somehow suddenly want to eat sesame paste, so from a Chinese supermarket and bought a large bag of black sesame, a few months, didn't eat sesame, Sesame bread would do several. By 36 hours each week to do laboratory stick into my bread, what are the new ingredients, new processes, new ideas, will be in effect on this basic formula. The test results of only one word can describe: "Xiang"! Most of the bread are sown on the surface of Sesame, gifts of roasted sesame seeds after knead into dough more color-flavor-not only rich, organization of Visual effects is also very beautiful. The rye yeast species, so stick by itself strong enough flavor, black sesame may match up so much. Water 80%, don't know is my habit to nature, is also part Sesame absorbs moisture, shaping and cutting packages are not so difficult.
Course was one-fourth made pizza dough, stuffing really is readily twist: there is leftover mashed potatoes in the fridge and anointed as a sauce on the bottom, above two cheese shop, fast finish baking shop when a large number of smoked salmon, rich, delicious!
Sesame 36+hour rye sourdough baguette (self)
Note: the following formula 3 root 230 grams, 40CM by long sticks, a 11-inch thin crust pizza.
Note: on the training of natural yeast species, see this
Note: this method sticks production processes and previously done similar natural yeast by 36 hours of a stick, please move to the blog process diagram
Package by powder, 425 g
Ice water, about 325 grams
Salt, 10 g
Black Sesame, 35 grams of roasted
Rye natural yeast species (100% proportion gouache), 150 g
1. powder, black sesame, and ice water, stirred into hand rubs can
2. immersed in refrigerator overnight, 8-12 hours.
3. adding salt and natural yeast species, with KA-head or 2nd document kneading dough to basic uniform, about 3-4 minutes. Due to natural fermentation of close texture of dough, easier than the previous version of instant yeast species rubbing evenly. Just finished mixing some uneven doesn't matter, completely uniform in the folding procedure below.
4. room temperature (25C) stamp fermentation for 3 hours. In 30,60,90,120,150 minute collapse (such as like, but above all to collapse), a total of 5 times. The dough is sticky wet, be neat. According to their number of bars adjust fold dough. , President of the dough a little, but far from twice times
5. refrigerated for about 24 hours
6. remove the dough when swollen to twice times the size of the original, if not risen so much, in continued to ferment at room temperature to around twice, dough will have a lot of foam. Here need based dough and decide whether to continue to ferment at room temperature, fermentation for long. According to my yeast species, room temperature, refrigerator temperature and other factors, generally also need to ferment at room temperature with the chilled out dough around 1-2 hours, but should not be generalized.
7. cut into 4 230 grams of dough, round relax back to the temperature of 40 minutes.
8. at the same time even with slate and Bakeware preheating the oven up to 550F (290C) (role of slate and Bakeware see here), it takes about 40 minutes to 1 hour, heat capacity, in Slate, to preheat the comparison will only reach the preset temperature for a long time.
9A. dough the whole formed by three pole, placed in shop Bakeware baking paper second fermentation for about 40 minutes, part to the fingers by slowly rebound. Baking paper to bow in the middle of the interval dough.
9B. dough shaping another batch-SA. The stuffing of smoked salmon, assorted cheese, as well as some leftover mashed potatoes as a sauce. Because of the smoked salmon should not be baked for a long time, so don't lay covered in pizza bake 6 minutes, and then returned to the oven baking 2 minutes left.
10. pizza into oven right away, 290C (or you can achieve a maximum temperature of the oven) Grill 8 minutes, to the edge of Golden, boiling melting cheese. Sprinkle fresh Dill at home (Dill).
11. the rest of the dough by a stick, two ends, cut packages, principles and considerations on cutting package please refer this blog post.
12. pouring a little boiling water into the baking tray, closing. Preparation of dough, opened the door, even with the baking paper transfer on Slate, Bakeware in the water below, and then pouring a cup of hot water, the door. Baking temperature to 460F (237C), grilled for 10 minutes, remove Bakeware baking paper and water, then bake 15 minutes or so, to the bread into dark.
Black sesame seeds embedded in the slot and in the ears, very playful
Internal organization full of big hole, plus black sesame embellishment, see I dazzled
His watch, wall display of flashing light moist flexible tasting
Don't forget to pizza, fresh filling crisp edges, which is why I think the pizza is not good to eat outside
So many Sesame, so sweet, little more than holes is not too "profiteers", right?
Original Gosseline Pain �� l'Ancienne refrigerated fermentation Gosseline Pain �� l'Ancienne directly method Foundation method stick sunflower seed method stick natural leavened species 36 hours method stick pumpkin natural leavened species 36 hours method stick wheat germ 36 hours natural leavened species method stick 36 hours natural leavened species rye method stick 36 hours natural leavened species thin end pizza bread chip 36 hours natural leavened species method stick carrot silk 36 hours natural leavened species method stick
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