This light bread is perfect for light spreads such as butter and jam, honey, or cream cheese. If a single bread is too much divide the dough in 2 or 4 smaller breads before baking and freeze the excess once is cooled.
Difficulty level: |  |
|---|---|
Cooking Time: | 45 minutes |
Oven Temperature: | Pre-heat to 250˚C - Cook at 230˚C |
Cooking Method: | Static Oven |
This is a very easy bread to make, so you can use this recipe to make experiments. I cooked it once in a cake pan. I also tried to mix in the dough cheese, spices, and herbs.
Ingredients for about 1 kg:
Using Sourdough Starter
| Using Dried Yeast
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Steps:
Mix the yeast with the water and the diastatic malt until it is almost dissolved.
Add the flour and start kneading it. If you use a stand mixer attach the dough hook and mix at speed 1 for about 10 minutes. Stop and remove the dough from the hook every 3 minutes, then restart. Kneading develops the gluten network that provides the dough the structure to hold the carbon dioxide gas produced by yeast It also gives the dough strength and elasticity. Do not rush this step, give the gluten the time to form the structure. My suggestion is to look at the dough while you’re kneading it, observing the changes that are happening. With time you will learn when to stop. For now use my suggestions for kneading time.
Add the salt and continue kneading for 5 minutes. The dough must be smooth, elastic, and stay on the dough hook. Remove the dough from the mixer and leave it to rest on a wood surface covered with a bowl for about 1 hour.
If you want to make smaller breads now it is the time to cut the dough into smaller pieces (use a kitchen digital scale to ensure they are all the same weight).
Stretch the dough or the portions of dough and fold it in 3 (as you would do with a letter to be placed into an envelope). Rotate the dough by 90 degrees and stretch and fold again. You should repeat this step about 3 times.
Once the folding is done you can give the dough the shape you want.
Sprinkle some flour on the dough and on the tray you will put it on for the raising, and store it in a warm dry place until it double up in volume (the best temperature for this phase is between 25°C and 28°C).
Preheat the oven to 250°C.
Reduce the oven temperature and bake at 230°C for 45 minutes.
When forming the dough, simply place a Camembert in the middle and cover it with part of the dough. After baking, remove the dough from the top and serve it immediately. Delicately melting cheese and crispy white bread... a perfect starter.
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