16
Brown pistolets
- 0,75 kg flour
- 0,25 kg flakes or whole-wheat flour
- 0,5 l. water
- 75 gr yeast
- 17 gr salt
- 10 gr sugar
- 20 gr fatty substance
Method : see white pistolets.
French stick / baguette
Commence from white or brown pistolet dough.
Method :
1) Weigh out dough parts of 250 gr.(for baguettes of 45 cm).
2) Round the dough parts and lay with the fold downwards.
3) Pre-rising of 30 min.
4) Push flat, stretch, fold and roll a few times until 45 cm long
5) Lay, with the fold downwards, on a baking sheet.
6) Let it rise to double size.
7) Before placement in the oven carve with a sharp knife
8) Let the non-stick baking sheets glide on the stone and quickly start steaming.
9) Baking in the oven on 230°, and after 7 min. set the knob on 50° and open
the steam vent(s).
10) After 18 min. pull out the baguettes.
Brown raisin bread
- 0,75 kg flour
- 0,25 kg flakes or whole-wheat flour
- 0,5 l. water
- 30 gr yeast
- 15 gr salt
- 25 gr fatty substance
- 350 gr raisins
Method :
1) Knead the dough as with all bread doughs. Beware: you can only add the raisins if
the dough is well kneaded. Shortly knead in the raisins (reason: the raisins would
otherwise get damaged).
2) Normal finishing dough process.
3) Bake the breads on baking trays or tins.
4) Same baking time and temperature as with brown bread.
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