Bread for breakfast

I got very lucky with these one. I wanted a hard crust, with soft inside, so I used a rahter wet dough as you can see from my measurements.

Working with wed doughs are challenging, but putting oil on the hands and baking surface makes the whole pocess a lot easier.

I also used a preferment with 100 g / 1dl of flour with 2 grams of yeast for this recipe.





Preferment

100 grams of fine wheat flour
1 dl of whater
2 g yeast. (a small ball the size of a pea) .

Mix the flour yaeast and water well (I use a blender, not sure if that's a good idea since it got real messy and was hard to clean afterwards). Put this mixture in the fridgee overnight ( or about 2-3 hous in room temperature) in a jar or other suitable container.

I don't think it really matters what you put it in. I used a plastic cup of sorts. For those of you that's not into the jargon this is a "preferment". This allows you to use far less yeast than in a normal recipe.


Main Dough

1 Kg Fine wheat flour
8 g yeast
6 dl of water (30 degrees c)
20 grams of salt
The preferment from last night.

Mix everything together at let rest for an hour or so. Form in to desired shape, and let the breads rise to double size. sprinkle with water, and bake for about 30 minutes until golden and crisp.

I wanted a hard crust, so I put a small cup of water in the oven with the bread, a nice trick I picked up recently.

And that's it !