Ingredients
470 g flour
270 ml water
1 and 1/2 tsp salt
1 and 1/2 tsp sugar
7 g dry yeast
1 tbsp olive oil
# For glaze:
3 tbsp milk
1 tsp bicarbonate of soda
sesame, poppy seed, chorolto
Photo added on
Photo author
Anego
Method
Products are placed in the bread machine in the mandatory sequence - oil, water, salt, sugar, flour and yeast. Select mode * Dough with rising * - duration is 90 minutes. The dough was divided into 3 portions, formed on the wicks. With scissors make cuts from the top of the Rods and the tips of the dough is pulled in different directions, so as to obtain a wheat ear. Spread the Rods with a mixture of warm milk and soda, sprinkle of your choice with sesame, poppy seed or chorolto. Leave to rise for 30 minutes. Bake in preheated oven to 220 C for 30 minutes. Bottom in the oven put a glass of water to have steam and moisture as it cooks. Cool on BBQ.
Containers:
Difficulty
Average
Tested
1 user
Comments
what is this 4orolto
Black sesame is called chorolto.
This recipe today I watched on TV the Fiesta, but I did not record it. Thank Anego, that promote it. Just this baguette the cook did not get a nice shape and she decided to make it as a wheat ear. That's how I say craftsmanship - and the mistakes to create art. Now that I have the recipe and try it.
@ milena75, the recipe for French bread (with a couple of my adjustments), and the layout is borrowed from the Fiesta TV bakery Mrs. Child. A few days ago in another cooking show on BTV- Bon Appetit also showed this technique to suit me, and tried out.
Yes, and what I had in mind, it is very original. Thank you for publishing the recipe :)! I could not write it down, and be honest in the beginning I was not very interested, but then I saw how he made it with corn class sorry that I have not watched more carefully.
I will try to make it, may become as beautiful as yours.
It is very easy and there is no way to keep on receiving for 4 days in a row do them. Tonight baked the Rods without a glass of water, because at the same time a baking pan with cooked sarma sauerkraut.
Very tasty, thanks for the recipe. The crust is crispy, with a specific pleasant aroma and rolls are mekichki inside, just great :)