Sesame treat

Category: Yeast bread
Kitchen: swiss
Sesame treat

Ingredients

porch
Wheat flour 1 grade 50 grams
water 34 grams
yeast 1.5 grams
salt 1 gram
Dough
premium wheat flour 250 grams
the water is cold 170 gram
malt extract 6 grams
porch 58 gram
vegetable oil b / s 17 grams
Fine sea salt 6 grams
yeast 11 gram
sesame seeds in dough 40 grams
sesame seeds for sprinkling arbitrarily
egg** for lubrication

Cooking method

  • Porch.
  • Dissolve the yeast in water, add salt and flour. Knead. Leave for 1-2 hours at room temperature. 24-48 hours - refrigerator.
  • Dough.
  • In cold water, stir yeast, extract and porridge. Add flour. Knead the dough until the flour is moistened. Add oil and knead until smooth. Add salt and sesame seeds at the end of kneading. The total mixing time is 10-15 minutes. Stretch-fold the dough and send to a greased container. Fermentation for 90 minutes. Dust the table with flour, lay out the dough, form a ball, cover and leave for 20 minutes. Form a loaf. Brush with egg ** (I moistened with water) and roll or sprinkle with sesame seeds. Proofing on paper not complete 45 minutes. Make cuts with scissors and send to the steam oven at 230 degrees for 15 minutes. Ventilate the oven, lower the temperature to 180 degrees and bring the bread to readiness. My total baking time was 40 minutes. Cool on a wire rack and eat with pleasure.
  • Sesame treat
  • Sesame treat
  • Sesame treat

The dish is designed for

1 roll weighing 500 grams

Time for preparing:

3 hours

Cooking program:

oven

Note

A source
Very aromatic, delicious bread. Easy to perform. I baked yesterday, which was eaten safely, and today. Keeps fresh the next day. This will be another favorite of our bread. Enjoy baking.

Sesame treat

Sonadora
Angela, awesome bread! I can imagine how fragrant and delicious! Eh, I would definitely not have resisted and chewed this sesame crust all, without a trace.
ang-kay
Manyasha!Thank you very much. I ate half the bread myself yesterday. baked a new one today, but I'm holding on. The aroma and taste are amazing. Try it! Although you have your own recipes for the wonderful darkness.
Sonadora
Angela, a good recipe will always come in handy!
ang-kay
Tata
ang-kay, Angela, well done. I also baked this bread according to Sergey's recipe -
Unusually tasty with a crispy crust and delicate crumb with holes and holes.
P.S. Tell me, did you run out of water, like Sergei? I ask, because I took 330 g and the dough floated a little during the final proofing. True, everything was fixed in the oven.
ang-kay
Tata!Thanks for the praise. The bread is really delicious with a distinct sesame flavor. I baked it 2 times. The first time I took water as expected (but I always do half of the recipe) 170 grams. It was somehow liquid and I added a little flour (a tablespoon). And the second time I took in milliliters (although the weight should be the same), first 150 ml., And then added another 20 in the process. Everything turned out. I did a sofa, although Sergey does not recommend it. I was afraid that it would creep, although the dough seemed to hold on well. The cuts were made, spread out, but also gathered, although not in a "ball". But the crumb seems to be normal.
Tata
ang-kay, Angela, I also crawled after the cuts. Rolling into balls and molding the bar went well, but the final proofing had to be reduced, it was very warm in the kitchen. I read similar recommendations in Sergey's comments, but after the next time I'll take it into account.
ang-kay
I have 20-22 degrees. defended 45 minutes. There wasn't much. But you can try.

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