French bun

Description

The recipe won't take much time. In this recipe, fresh yeast can be replaced with dry yeast: use 1 gram of dry yeast for the starter and 3 grams for the dough. After proofing, the dough is folded into 3 layers twice, then rolled up from the short end into a log, giving the crumb a layered texture. The baking is ready. Serve at the table.

Instructions

1. 1

   Step 1

   First, prepare the starter: mix the first 3 ingredients and let stand in a warm place for 10 minutes.

2. 2

   Step 2

   Cover the container with the starter and leave it at room temperature for 12 hours.

3. 3

   Step 3

   Now for the dough: place all the remaining ingredients and the sponge into the mixer bowl and knead until you get a soft dough.

4. 4

   Step 4

   Place the dough in a bowl, cover with a kitchen towel, and let it rise for 1 hour.

5. 5

   Step 5

   Roll out the dough into a sheet, fold as indicated in the description, and let rise for 1 hour.

6. 6

   Step 6

   Repeat this procedure once again and let the dough rise for 20–30 minutes.

7. 7

   Step 7

   Carefully shape the French roll as desired and place it on a baking sheet lined with parchment paper.

8. 8

   Step 8

   Cover the baking sheet with a slightly damp kitchen towel or plastic wrap and let it rise for 1.5 hours.

9. 9

   Step 9

   Bake the loaf for 20 minutes at 220 degrees, then for 15 minutes at 200 degrees.

10. 10

    Step 10

    Turn off the oven, slightly open the door, and leave the bread in the oven for another 10 minutes.

11. 11

    Step 11

    Place the finished French roll on a rack on the table and leave until completely cooled.