1 1/2 cups lukewarm water
1 1/2 tsp instant yeast
1 tsp sea salt
1 tbsp fine sugar
2 1/2 cups bread flour
1/2 cup plain flour
1 egg beaten
Some white sesame
In a big bowl , add flour, salt, sugar and yeast. Use a spoon to simply mix them together. Pour in the water and use a pair of chopstick or a rubber spatula to mix all wet and dry ingredients well. This whole process take about 5min.
The dough should be wet and loose.
Use cling wrap to cover the bowl. Allow the mixture to rise at room temperature until it is double in size( or at least flattens on top and dough has many small holes), take about two hours. Longer rising times will not hurt the dough.
Allow the dough proof for minimum 3hours. I proof it for 6hours. You may allow dough to proof overnight in the refrigerator and then shape it in the morning.
Shape the buns
After 6 hours proof in room temperature, shape the dough into desire shape.
Prepare a piece of baking parchment paper on a aluminum baking tray. Sprinkle about 2 spoons of flour on a working surface. Pour out the dough from the bowl onto the floured surface using a rubber spatula. Using a pastry cutter divide dough into 6 portions. DO NOT KNEAD. Dust hands with flour and shape dough into oval shape with the help of the pastry cutter. Then place them on the tray lay with parchment paper.
Cover the shaped dough with a dry towel or clingwrap. Let the dough proof for another 1 - 1.5hours.
Preheat oven at 210°C and the rack placed in the middle.
After 1.5 hours proofing, eggwash the uncook bun with brush. Sprinkle some sesame on top of the dough. Use a kitchen scissor to cut the top of the uncook bun. Put into preheated oven to bake to 20 minutes.
For this same recipe without the sugar, you may use it to make No Knead Artisan Bread and for pizza base
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