Layered Bread
Description
Delicious baked goods for the whole family. The bread is baked from premium flour. I think that if you add various types of flour, including whole‑grain, the taste and benefits will only improve. Experiment Serve it cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients for making bread.
- 2
Step 2
Pour 50 ml of warm water into a bowl, add 2.5 g of pressed yeast, stir, and add 50 g of flour.
- 3
Step 3
Mix the flour with the yeast mixture, cover with plastic wrap, and place in a warm spot to ferment for 2–3 hours.
- 4
Step 4
The ready starter should increase in size by 1.5–2 times.
- 5
Step 5
Sift the flour into a bowl in which you will knead the dough, and add salt.
- 6
Step 6
Dissolve 2.5 g of yeast in a small amount of water taken from the total amount intended for the dough.
- 7
Step 7
Pour the diluted yeast into the flour; to do this, make a small indentation in the flour.
- 8
Step 8
Pour in the remaining water for the dough.
- 9
Step 9
Add the starter there as well.
- 10
Step 10
Mix the flour with water, continue kneading the dough on the table. Add one tablespoon of olive oil to the dough and knead for about 10 minutes until smooth. The dough kneads well, it doesn’t stick to the table or to your hands.
- 11
Step 11
Roll the finished dough into a ball, cover it with plastic wrap, and let it rest for 15 minutes.
- 12
Step 12
Roll out the dough into a rectangle, about 25 × 35 cm.
- 13
Step 13
Brush the layer of dough with olive oil.
- 14
Step 14
Roll the dough into a log, without overly compressing the layers of dough.
- 15
Step 15
Pinch the seam so that it doesn’t open during proofing and baking.
- 16
Step 16
Place the bread on the baking parchment seam side down.
- 17
Step 17
Mark the cutting lines.
- 18
Step 18
Using a sharp knife or a razor blade, carefully make deep cuts, stopping 1.5–2 cm short of the bottom.
- 19
Step 19
Cover with plastic wrap and let it proof for 1.5–2 hours, so the dough expands in volume and the cuts open well.
- 20
Step 20
Preheat the oven to 250 °C, bake the bread for the first 10 minutes with steam at the maximum temperature, then release the steam and continue baking for another 30 minutes at 180 °C.
- 21
Step 21
Place the finished bread on a rack to cool.
- 22
Step 22
After it has cooled, you can try the bread.
- 23
Step 23
The bread turned out fluffy, soft, with a fragrant crumb.