Non-illustrated recipe - Illustrated recipe

Bread Dough


For : 12 buns Time : 7 h 30 Difficulty :

Ingredients for Bread Dough :

900 g type 55 or 65 flour
15 g fresh yeast
550 ml water
18 g salt

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Technical stages for Bread Dough :

	1 Prepare all the ingredients.
	2 #Preparing sourdough: Dissolve the yeast in 350 ml lukewarm water.
	3 Blend well to dissolve it completely.
	4 Add 300 g flour and mix into a flexible dough.
	5 Clean the sides of the bowl of any dough that would have sticked, and cover with a piece of cloth. Leave to for 3 hours in a warm place.
	6 BEFORE...
	7 ...AFTER.
	8 The dough doubled in volume...
	9 ...and has bubbles on its surface.
	10 Mix together the remaining flour and water (at room temperature) and the salt.
	11 Add the sourdough and knead with your hands.
	12 Put the dough in a bread kneading machine (hook on) and knead...
	13 ...until the dough doesn't stick to the sides of the bowl anymore.
	14 The dough is soft and barely sticks. Shape it into a ball and let it sit under a wet cloth for 1 h 30 in a warm place.
	15 BEFORE...
	16 ...AFTER.
	17 the dough with the palm of your hand.
	18 Put it on the floured counter.
	19 Slap it by throwing it from one hand to the other, in order to expell all remaining gases. Form a flat round.
	20 Roll it into a ball and let it rise another hour in a warm place, under a wet cloth.
	21 1 hour later...
	22 ...tear the dough again.
	23 Put the dough on the counter...
	24 ...and split into twelve balls weighing approximately 120 g. You can also make 2 large 700 g breads.
	25 Put on a slightly greased baking shet...
	26 ...cover and let it rise for 30 minutes.
	27 While the buns are rising, preheat the oven at 240°C (464°F) for buns or 220°C (428°F) if you decided for large breads. Put a bowl of warm water at the back of the oven. 30 minutes later... remove the cloth.
	28 Water the surface of each bun with a brush.
	29 Make small incisions with a sharp knife of scissors, all along the surface.
	30 Bake for 25 to 30 minutes.
	31 The buns rise and a hard crust starts to form.. You can see it is baked when it sounds hollow when knocking on the bottom side.
	32 Leave to cool.