Ingredients :
6 tbsp milk + 1 cup water - 3 tbsp water, hehehe
1 cake of fresh yeast
2.5 tbsp sugar
1 egg- L size
3 cups bread flour
1/3 cup whole wheat flour/all purpose flour
1.5 tsp salt
37.5 gr butter
- heat milk + water, place the butter on a spoon over the milk pot
so it gets softened.
- stir in sugar, and when it's warm enough, crumble the yeast over
it. leave it, it should produces some foam over it from the
fermentation
- beat 1 egg
- in a bowl, whisk flour + salt, add butter and rub into flour
between your fingers, making crumbs.
- pour yeast mixture, beaten egg, stir with rubber spatula until a
dough is formed
- cover the bowl with plastic wrap for 10 minutes
- oil the sides of the bowl and both your hands.
Knead the dough:
scoop up, fold into your direction, press it with your palm, turn it 1/8 circle, repeat. Dan Lepard said to do this for 8- 10 times, in 8-10 seconds total. I am not confident of my kneading skill, so I did this 20 times :D
- cover the bowl, repeat above step: waiting 10 mins, then kneading in the bowl.
- cover the bowl again for 10 mins, now the dough should not be very wet and sticky, so I like to do the last kneading on a flat surface.
Oil the kneading surface, around 30cm diameters, and oil your hands, scoop the dough from the bowl onto the surface, and do the kneading.
- return the dough to the bowl in rounded, smooth form. oil the plastic wrap covering it, make sure the bowl sides are oiled too.
Leave it until it rises and doubles in size.
I like doing cool rise: leave the dough in the fridge, you can leave it from 2 up to 24 hours. I left it overnight on my fridge.
- (In the morning) Take it out, punch it down with few quick bangs. Prepare 2 parchment papers on the size of the oven tray, I like to put my elastic cutting board below them so it would be easy to transfer them around.
Divide the dough into 8, 4 for each paper. Round each dough into a pressed ball, leave some distances between each. Cover each trays with oiled plastic wraps. Leave them until it doubles in size again.
I could leave it for almost 11 hours on winter in my living room and it was ok :D
- preheat the oven to 200 C. Set a pan for water in the bottom shelf of oven, pour boiled water in it. Brush the breads with beaten egg+1 tbsp milk, sprinkle sesame seeds on top of them. Bake each tray for 15 mins. After 10 mins, turn the tray around to balance the heat between the front and the back. Don't forget to check that the water in the pan is still exist :D
- Take them out when they are golden brown with dark brown patches here and there :D flip them over to air the bottom, or put them in rack to cool both the upper and bottom part.
DONE :D
sources : smitten kitchen
dan lepard kneading
bread rising technique
coolrise
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