Italian Black Sesame Crispy Bread

Name: Italian Black Sesame Crispy Bread
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 160g High fan; 160g Flour; 1/2 tsp Yeast (dry); 205g Shimizu; 5g salt; 7g brown sugar; 7g olive oil; 17g Black sesame; Some Hand powder

by Big pear

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

I went back to Taiwan a while ago~ I went to the gate of the newly opened bakery again~
Now this action is really weird... I don’t start but I look around~ It seems like I have something wrong!
Actually, I couldn't hold back this time... I bought a full basket of bread~ Haha!
The reason that would make me stay still at the door of the bakery and buy wildly.
A large pile of rattan baskets piled on the window sill of the bakery, and a large jar of natural yeast dough. This is a tempting store decoration!
Make it clear to inform customers that this shop specializes in traditional natural yeast crispy French bags.
This style of decorating the shop~ I love to eat and make bread in my heart. I will definitely stop and have a look! Certainly~
I have a fascination with the bread in the rattan basket!

Ingredients

160g High Fan
160g Flour
1/2 tsp Yeast (dry)
205g Shimizu
5g Salt
7g Brown Sugar
7g Olive Oil
17g Black Sesame
Some Hand Powder

Italian Black Sesame Crispy Bread

1. Make Italian starter: 160g high flour, 160g medium flour, 1/2 tsp of instant dry yeast, and 205g room temperature water. Put the Italian starter ingredients into the bread machine and mix for about 12 minutes. Sticky hands. Add a small amount of olive oil to the basin, put the dough in a jar and evenly coat the surface of the dough with oil, then ferment at room temperature for 3 hours, and put it in the refrigerator for 24 hours before use. (Total weight of finished dough is 455 grams)

2. Take 230 grams of Italian starter into several small doughs, defrost at room temperature for about 1 hour

3. Put the remaining high flour, water, sugar, Italian starter, yeast, and oil in the bread machine and mix together to form a dough for about 13 minutes. Then flatten the dough and start the soaking action (fold the dough once every 20 minutes for a total of three times and complete the soaking in one hour). The soaked dough is knead by hand to form a sticky but non-sticky dough

4. Bake the black sesame seeds in the oven at 130 degrees for about 10 minutes

Italian Black Sesame Crispy Bread recipe

5. Add black sesame seeds to the dough and knead evenly by hand

6. Put the dough of Method 5 into a greased tank and cover it for the first fermentation. The fermentation is completed in about two hours.

7. After the dough is taken out, do not exhaust, put it directly into the rattan basket sprinkled with hand powder, and then carry out the second fermentation

8. The second fermentation is completed after about 60 minutes. Pour into the baking tray and cut the necessary cuts with a cutter.

9. The oven starts to preheat 30 minutes after the second fermentation of the dough, insert the bottom layer into the baking tray, put a stone into it and heat it at 250 degrees

10. Pour 235ml of boiling water at 100 degrees into a stone baking pan, and immediately put the bread into it and start baking. After about 30 seconds, spray water into the oven wall (I sprayed it three times). The oven temperature is set to 230 degrees continuously, after baking for about 15 minutes, turn the plate once, continue to bake for about 20-25 minutes, and then it is finished.