I propose a simple recipe, fast and without machine!
Here we particularly like it when the smell of bread comes to embalm the kitchen and especially at breakfast
You can make your bread dough the day before to bake the next day
For about 12 buns:
- 500g flour
- 300 ml barely lukewarm water
- 20g fresh baker's yeast
- 5g fine salt
In a container, mix the barely lukewarm water and yeast. Leave to rest for 10 minutes.
Pour the fine salt and flour into your food processor's bowl. Start kneading and pouring water with yeast.
Knead for about 10 minutes.
When the plyer is ready, remove it from the robot. Then give the shape you want.
Cut pieces of about 50g. Then form the balls or shape of your choice. Depending on whether you want to make a whole bread long or in a ball or individual bread
Place a piece of dough on the floured work surface.
Press with the palm of your hand and make small circles.
Gradually, raise your hand so that it forms a shell and the hand ball forms inside.
Place on a baking sheet with baking paper. Do the same with the rest of the dough.
Spray with water.
Let your bread grow as usual.
Preheat the oven to 30 /40oC. and turn it off when you are about to put the bread to grow in the oven
Fill a small ramekin with hot water. Allow the bread ball to grow for 1 hour and 30 minutes in the oven. You can also grow them near a radiator in winter
For baking, remove the buns and preheat the oven to 200oC. (Th6/7) Spray again and make cuts on top. (this is called "scarify"
Cook for about 15 to 20 minutes, monitoring the colouring.
Allow to cool on a wire rack.
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