450g strong white flour
7g fast acting dried yeast
1.5 tsp.salt
275ml tepid* water
3 tbsp olive oil
2 tbsp Maldon sea salt
* tepid water = ~38º which is the optimum temperature for yeast.
1. Line 2 baking trays with parchment.
2. Put the flour, yeast and salt into a large bowl; then, adding the water, bring the mixture together to form a soft (but not sticky) dough. You may not need all the water.
3. Knead* the dough on a lightly floured surface for 10 minutes.
* Flatten the dough and fold in from the far side, flatten and turn 90º... repeat.
4. Divide the dough into 30g balls.
5. Now it's time to roll these out into long even sausages ( of about 5-7mm diametre ). I find it easier to do this by rubbing both my hands back and forth - pretzel style. Then, finishing off on board.
6. You can plait, twist or leave plain...
7. Place them on the prepared baking trays, 3-4cm appart, cover loosely with film and leave to prove
in a warm place for 30 minutes; they sould double in size.
8. Preheat the oven to 200ºC
8. Paint with olive oil and sprinkle with Maldon sea salt.
9. Bake for 15-17 minutes, until they are a light golden-brown colour.
* tepid water = ~38º which is the optimum temperature for yeast.
1. Line 2 baking trays with parchment.
2. Put the flour, yeast and salt into a large bowl; then, adding the water, bring the mixture together to form a soft (but not sticky) dough. You may not need all the water.
3. Knead* the dough on a lightly floured surface for 10 minutes.
* Flatten the dough and fold in from the far side, flatten and turn 90º... repeat.
4. Divide the dough into 30g balls.
5. Now it's time to roll these out into long even sausages ( of about 5-7mm diametre ). I find it easier to do this by rubbing both my hands back and forth - pretzel style. Then, finishing off on board.
6. You can plait, twist or leave plain...
7. Place them on the prepared baking trays, 3-4cm appart, cover loosely with film and leave to prove
in a warm place for 30 minutes; they sould double in size.
8. Preheat the oven to 200ºC
8. Paint with olive oil and sprinkle with Maldon sea salt.
9. Bake for 15-17 minutes, until they are a light golden-brown colour.
No comments :
Post a Comment