French bread with poppy seeds
French bread with poppy seeds
Ingredients
- 350 g Sweet milk
- 25 g Fresh yeast
- 1 tsp Salt
- 1 tsp Sugar I used ½
- 10 g Baking enzymes
- 500 g Flour
- 25 g Butter soft
- 2 tbsp Milk for the crust
- 2 tbsp Poppy seeds
Instructions
- Warm up the milk in a pot on the stove until it is feeling like it reached body temperature (test with the little finger)
- Dissolve the yeast in the milk
- Add salt, sugar and enzymes and then add the flour
- mix the dough well, preferrable with a mixer
- It should be all mixed together until a nice smooth and even dough appears, which is not sticking to the sides of the bowl anymore
- The dough needs to be soft and it will stick a little bit
- Add the soft butter and mix well until the butter is totally mixed in the dough
- Let the dough rest for 15 minutes
- add some flour to the working table and push the dough on it to a rectangular shape
- Fold first one of the long sides to the middle and then roll it on the long side, while pressing the dough down so the dough will be stretched
- Tuck the small sides under a bit so the sides do not show folds
- Brush some milk over the top
- Put some poppy seeds on the working space and roll the top of the dough through it
- Put the dough in a form and let the dough rest again, this time for an hour
- It should be about double the size after the hour is over
- Warm up the oven 210 degrees Celcius, hot air
- Add an oven plate to the oven and put 1-2 dl water to it
- Cut 4-5 lines across the bread with a razor blade
- Add the grid to the oven and put the bread on top of that
- Bake for about 25 minutes
- Ready when the bread sounds hollow when tapping the underside
- Take bread out of form and let cool down on a grid