We tend to believe that making bread is arcane, a very difficult thing that we cannot access from our inexperience. But nothing further, within the world of bread there are very easy elaborations, as the lord of bread, Ibán Yarza, has repeatedly demonstrated. If the confinement of the pandemic served for something good -in addition to keeping it under control, of course-, it was so that many of you were encouraged to get your hands in the dough. Let’s not lose it.
A rye and wheat dough like the one in these bars, sufficiently hydrated, can be left to rest in the fridge overnight to delay fermentation, give the flour time to hydrate and the gluten to develop with the least possible effort: the rest When cold, it also contributes to giving more flavor to the bread. To this we add a very simple and minimalist format to get some great bars that will make you succeed among your own and others.
We have used a certain proportion of wholemeal rye flour that gives a delicious flavor, although it makes the crumb less light, but the result is wonderful: like a kind of twisted ciabatta, but more compact. Do not look for large holes in the crumb -alveoli, they are called-; in return you will find simplicity and flavor. The way electricity is, the day you dare to turn on the oven, take the opportunity to bake more things after bread, which will probably be the preparation that needs the most heat, such as meat, chicken, potatoes or even a cake. After all, that is what was done in communal ovens not so long ago, that lighting an oven was never cheap.
Difficulty
Be delicate with the dough, which is very soft and sticky, and don’t stop sprinkling plenty of flour so that it doesn’t stick.
Ingredients
- 400g of water
- 10 g fresh baker’s yeast (or 3 g freeze-dried baker’s yeast)
- 400 g of wheat flour for bread
- 140g whole rye flour
- 10g of salt
- 25g of honey
- Pumpkin or sunflower seeds
Preparation
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The day before, mix all the ingredients except the sunflower seeds in a bowl until you obtain a homogeneous mass, but without kneading.
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Transfer the dough, slicing it well, to a greased Tupperware container with a little oil -I advise you to use a transparent container to be able to perfectly appreciate the formation of bubbles and the state of fermentation- and leave it for at least 30 minutes at room temperature, until start to see some activity underneath.
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Put the container in the fridge and let it rest overnight. Over time, the flour hydrates and gluten develops.
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The next day, take out the tupperware. If the dough is not fluffy enough, leave it for a while at room temperature without uncovering.
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When the dough has increased in volume almost to the point of doubling, dump it on a well-floured table, as it is quite a sticky dough.
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Sprinkle more flour on top, gently stretch it, inserting your fingers below and little by little, in the shape of a rectangle of about 40 cm by 20 cm. Cut the rectangle in half lengthwise, so that we have two 40 cm by 10 cm rectangles; Flour the cut well and any part of the dough whenever necessary, without fear.
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Fold both rectangles of dough over themselves lengthwise and cut each one into four portions. Twist each bar one turn, like Unquera ties or puff pastry ties.
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Lightly sprinkle the bars with flour, cover them with plastic and leave to ferment again; meanwhile turn on the oven at 250 °C.
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When the bars are fluffy and the oven is at cruising temperature, put a tray -that can withstand that heat- in the oven to heat it up and prepare a baking paper of the same size.
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Sprinkle the portions with water and sprinkle the sunflower seeds.
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Remove the hot tray from the oven, wearing gloves and being very careful, place the baking paper on it and, on a well-floured palette, spatula or baker’s scraper, transfer each of the eight bars to the hot tray.
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Put the tray in the lower level of the oven and cook the loaves for about 10 minutes with heat from above and below, better with a bowl of water in the oven to provide some moisture that helps form a good crust.
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After 10-12 minutes, when they have risen, connect the air (if you have it), lower the temperature to 175 °C and brown them for another 15-20 minutes (if your oven does not have air, lower the temperature only to 195 °C), until the crust is crispy.
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When the loaves are well browned and dry on the outside, remove the tray and transfer them to a wire rack to cool. Forbidden to open them before they are cold.
If you make this recipe, share the result on your social networks with the hashtag #RecipesComidista. And if it goes wrong, complain to the Cook Ombudsman by sending an email to [email protected].
#Noknead #rye #breadsticks