Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
To shape
How it's done
Dough
Mix the flour, salt and yeast in the food processor bowl. Add the water and honey, knead to form a soft, smooth dough using the dough hook on a food processor. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
To shape
On a lightly floured surface, flatten the dough a little, shape into a ball and then into a long loaf, place on a sheet of baking paper, dust the dough with flour. Cover and leave to rise again at room temperature for approx. 30 mins. Using a sharp knife, make diagonal incisions approx. 1 cm deep into the dough. Then cut into some of the resulting strips using scissors to form pointed tips.
To bake
Approx. 15 mins. in the lower half of an oven preheated to 220°C. Reduce the heat to 180°C and bake for a further 20 mins. Remove the bread from the oven, leave to cool on a cooling rack.
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