Homemade flutes, suitable as sandwich bread for packed lunches. The bread can be mixed together in the evening and left to ferment overnight, this way you achieve the best result and a deliciously rich bread.
Recipe for long-fermented bread
Homemade baguettes, suitable as sandwich bread for a packed lunch. The dough can be mixed together one evening and cold-proofed overnight, providing the best results and a delicious, substantial bread.
Servings: pcs.
Long-fermented bread
Homemade flutes, suitable as sandwich bread for packed lunches. The bread can be mixed together in the evening and left to ferment overnight, this way you achieve the best result and a deliciously rich bread.
Ingredients
- 500 gram Water lukewarm
- 25 gram Yeast
- 4 gram Sugar
- 18 gram Coarse salt
- 45 gram Oil
- 600 gram Wheat Flour
Instructions
- Sugar, yeast, and salt are stirred into the water.
- Take about half of the flour and stir it in before adding the oil to the dough.
- Then add the remaining flour and knead the dough in a mixer for about 15 minutes.
- Put the dough in a bowl, cover with plastic wrap, and let it rise overnight.
The next day
- Transfer the dough to a floured surface and fold it over itself.
- Divide the dough into desired sizes.
- Shape the dough into flutes and place them on a baking tray.
- Let the bread rise while you preheat the oven to 250 degrees Celsius (482 degrees Fahrenheit) convection.
- Bake the bread in the oven for 8-10 minutes at 220 degrees Celsius (428 degrees Fahrenheit), in the middle of the oven.
- Take them out and let them cool.