Multi-Layer Bread
A folded, oil-laminated loaf built on a pre-ferment, rolled and book-folded into layers, then slashed and baked at 200°C.
Ingredients
| 50 g | Flour (starter) | |
| 30 ml | Water (starter) | |
| 0.33 tsp | 1.7 ml | Dry yeast (starter) |
| 250 g | Flour (dough) | |
| 125 ml | Water (dough) | |
| 3 g | Dry yeast (dough) | |
| 2 tsp | 10 ml | Salt |
| 1 tsp | 5 ml | Sugar |
| 30 ml | Oil (for the dough) | |
| 15 ml | Oil, for brushing/laminating |
Instructions
Products: • 50 g flour • 30 ml water • 1/3 tsp dry yeast DOUGH 250 g flour 125 ml water 3 g dry yeast 2 tsp salt 1 tsp sugar 30 ml oil
Preparation:
STARTER (ZAKVASKA) • The yeast is dissolved in warm water. • The flour is added and a dough is kneaded. • The starter is placed in an oiled bowl, covered and left in a warm place until it rises (until it doubles in volume and bubbles appear).
DOUGH • The yeast is dissolved in the warm water and the sugar is added. • Set aside for 10 minutes. • The flour is sifted, the starter is added in parts, an elastic dough is kneaded and finally the salt is added. • The dough is shaped into a cylinder 20 cm long, wrapped in film and left for 20 minutes.
MULTI-LAYER BREAD • The dough is rolled out into a rectangle 20x50 cm. • Using a brush, the dough is oiled with 15 ml oil (1 tbsp). • The edges are folded toward the middle and then once more. • You should get a "book" type and then folded again, 4 layers total. • The edges are sealed and the dough is rolled out again 60x40 cm on a silicone mat or floured surface. • Using the mat or a cloth it is rolled into a roll. • With a sharp knife make 2 deep cuts roughly 3-4 cm apart. • The baguette is placed in a baking tray. • It is brushed with oil and covered. • Leave to rise for another 30 minutes; the dough should double in volume. • The oven is heated to 200 C. • The multi-layer bread is baked for about 30 minutes.