French croissants with jam
2020-08-13 / test@t
Olive bread with semolina based on Richard Bertinet`s bread
Richard Bertinet is a famous French baker who invented his own method of baking. A special method of kneading dough is a whole science according to Bertina, however, it is not so difficult if you get used to it. Ivan Zabavnikov recommends serving olive bread with semolina based on Richard Bertine's bread with butter ..
Ingredients
- 500 g of premium wheat flour + also for dusting the table
- 25 g semolina
- 15 g fresh yeast
- 8 g of salt
- 50 ml extra virgin olive oil, better with a light fruity flavor
- 250-300 ml of drinking water
- olive oil for mold
- coarse sea salt
STEP-BY-STEP COOKING RECIPE
Step 1
Crumble the yeast. Mix it with sifted flour, rubbing with your fingers until fine crumbs. Add with semolina.
Step 2
Combine salt, olive oil and water. Add to flour mixture. Stir the mixture with your hand or a scraper until the dough begins to collect in a lump, 3 minutes.
Step 3
Dump the dough out of the bowl onto a smooth surface, scrubbing off the sides with a scraper.
Step 4
Without dusting the dough and the table with flour, start kneading wet and sticky dough according to the special method of Richard Bertinet. To do this, grab it from both sides with your hands, lift about half of the dough above the table and lower it onto the other half. Tear off the dough (the part closest to you), stretch along the sides and, capturing more air, fold forward. Tear it off the table, flip it around its own axis 90 degrees and energetically lower it onto the table. Repeat the "batch". After 5-7 minutes. successful repetitions, the dough will become less sticky and more elastic. Knead for a few more minutes.
Step 5
You can dust the table a little with flour and form a ball out of the dough. Transfer to a bowl, cover with cling film and place in the oven for 1 hour.
Step 6
Pound the dough. Remove and halve. Using the base of your hand, flatten each piece into a rectangular cake. First fold the top and then the bottom third of the dough to the center and press with your palm. Fold the dough in half lengthways and seal the edges. Divide the pieces into two heat-resistant rectangular shapes. Make 3-4 diagonal cuts with a razor up to 1 cm deep. Leave for proofing for 1 hour. Sprinkle the opened cut with grains of salt.
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