FOR THE RED
- 60ml (1/4 cup) whole milk
- 60ml (1/4 cup) water
- 25g (2 1/2 tbsp) flour
- TO ACTIVATE THE YEAST
- 125ml (1/2 cup) whole milk
- 7-10g (1 tbsp or a sachet) instant yeast
- 15g (1 tbsp.) Sugar
FOR THE DOUGH
- 300g (600ml or 2 2/3 cup) all-purpose flour
- 1 egg
- 75g (5 tbsp – melted butter) unsalted butter
- 10g (2 tsp) salt
- 15g (1 tbsp.) Sugar
- For the roux: mix the milk, water and flour in a bowl. Combine well and microwave for 50 seconds or to an internal temperature of 149F (65C) or a mixture that looks like mashed potatoes. Set aside and let cool a bit.
- Activate the yeast by combining 125ml of lukewarm milk, a spoonful of sugar and instant yeast or active dry yeast (both will do the job). If you are using baker’s yeast, use a cube. If you want the sourdough recipe, go comment on the video on YouTube, as soon as I hit 100 YES I start testing. Leave to activate for about 5 minutes.
- In the bowl of your sttand mixer or food processor, pour the roux and the activated yeast in its liquids, then add: flour, egg, melted butter, salt and sugar. Combine for 30 seconds then set to low-medium speed and knead on a pasta hook for 10 – 15 minutes. If you don’t havee a food processor, you can try kneading by hand for 15 minutes, but the dough is very sticky and will require patience.
- After the kneading period, place the dough in a buttered or oiled bowl and let rise for 60-90 minutes depending on your home temperature. We are trying to double the dough.
- After the standing time, remove the air from the dough by punching or strumming your dough. See the video for a better visual. Separate the dough into 10 small ‘balls’, then form each ball by putting the joint on the underside and creating tension in the dough by sliding it on the counter using your hand as a hook. Place each ball in a greased pan or baking dish. Once all the balls are aligned, cover, place away from drafts and let rise for about 60 minutes. After 45 minutes, start your stove at 350F (180C) to preheat the oven. Once the oven has temperature and the balls are well lined, brush with “egg wash” (egg yolk miixed with a teaspoon of water) and bake for 20-25 minutes or until
- When you take it out of the oven, if you wish, brush your breads with melted butter or garlic butter and garnish with fleur de sel. After 5-10 minutes, if you have not yet attacked all the loaves, turn the loaves over on a wire rack to cool.