Homemade bread - Pain d\'epice

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Put the flour and 200 g of the "starter dough" (dough from the previous day, which was kept in the fridge/ see Fougasse recipe) into a mixing bowl. Rub the yeast into the flour with your fingers (as with crumbles). Add salt and water. Knead the ingredients with the dough hooks of the hand mixer at lowest speed for 3-4 minutes to a soft dough. Take the dough out of the bowl, place it on the lightly floured work surface and shape into a ball. Put the dough ball back into the bowl and cover with a clean tea towel. Place in a draught-free, warm place and leave to rest for about 1 hour until it has doubled in volume

2. 2

   Place the dough with the rounded side of the dough sheet on a slightly floured work surface. Cut the dough into 4 equally sized pieces of dough (approx. 220 g each). Shape each piece of dough into a ball, dust lightly with flour and let rest for about 5 minutes

3. 3

   Place each piece of dough with the rounded side down on a well floured work surface. Press it into an oval with the palm of your hand. Whip one side of the oval-shaped pastry towards the middle and do the same with the other side. Finally, turn it lengthwise and press the edges with your thumbs. Turn over the dough pieces and roll them back and forth to form a roll. Proceed in the same way with the remaining pieces of dough

4. 4

   Place pieces of dough next to each other with some space between them on a baking tray lined with baking paper. Cover with a clean tea towel and leave to rise for 45-60 minutes in a draught-free, warm place until their volume has doubled

5. 5

   Cut the surface of each baguette at a distance of a few centimetres with kitchen scissors diagonally (at an angle of about 45 degrees) to almost the bottom. Place the resulting "corners" alternately to the left and right (similar to a wheat ear). Bake in the preheated oven (electric cooker: 225 °C/ circulating air: 200 °C/ gas: see manufacturer) for 10-15 minutes (splash water on the oven walls just before closing the oven door or pour a small glass of water on the oven floor)

6. 6

   Waiting time approx. 1 3/4-2 hours

Nutrition Facts

KCAL
590 kcal

CARBS
124 g

FATS
2 g

PROTEINS
18 g