No knead mini breads - crispy and soft result!

Ingredients

• 2 tsp dry yeast
• 2 Tbsp warm water
• 4 cups T80 flour (or other)
• 1/2 tsp sugar
• 10 g salt
• 2 Tbsp warm milk
• 1 + 1/3 cup warm water

Materials

• bowl, baking tray, oven

Preparation

• Dissolve the yeast in the small amount of warm water and add the sugar. Mix well and let rest for 10 minutes at room temperature.
• Place the flour and salt in a large bowl and mix well. Make a small well in the center and add the yeast mixture, the remaining warm water, and the warm milk.
  
• Mix everything with a wooden spoon to incorporate all the flour. Then form a ball and cover with a cloth. Let rest for 1 hour and 30 minutes at room temperature.
• Flour your work surface and fold the dough. Then shape the dough into a ball and cover with the bowl for 10 minutes.
  
• Divide the dough into 12 equal pieces of about 70 g. Shape the pieces into balls and place them on a floured baking tray or a baking sheet lined with floured parchment paper.
• Cover with a cloth and let rest for 30 minutes at room temperature. Flour the tops and make cuts on the surface of the breads.
  
• Bake in a preheated oven at 450°F (230°C) with a small container of water placed in the oven. Baking will take about 25 minutes.
• Remove from the oven and let cool. Your mini breads are ready!
  

Observations

Which flour should I use to make this bread?
All flours containing gluten are suitable for this bread. You can use T45 for white bread or T80 for semi-whole bread as here. You can also mix flours: 400 g of wheat flour and 100 g of rye, spelt, or buckwheat flour to add flavor to the dough. The predominant flour should remain wheat flour.

What is the equivalent of fresh yeast to dry yeast?
Here, the equivalent of fresh yeast is 20 g.

Cookware

Attributes

Questions

Photos of members who cooked this recipe

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