לחם ביתי ללא תבנית – מתכון קל עם נייר אפייה

מצרכים

• 7g fresh yeast
• 25g sugar
• 235ml water
• 380g bread flour
• 2g salt
• 30g butter
• Olive oil
• Bacon
• Onion
• Mozzarella cheese

אופן ההכנה

1. Mix the fresh yeast, sugar, and water together. Add the bread flour and salt, and knead by hand until no dry flour remains. Let it rest for 20 minutes; the dough will gradually become smooth and elastic.
2. Transfer the dough to a work surface, add 30g of butter, and knead until the dough and butter are fully incorporated, until the dough is smooth and elastic.
3. Ferment at room temperature (28°C) for 60 minutes, or until doubled in size. Prepare 30×22cm baking paper and fold out 4cm high edges.
4. Divide the fermented dough into 12 equal portions, each about 500g, and shape into balls. Roll out the dough to 30 x 18 cm. Spread bacon on top, or use your favorite ingredients. Roll up the dough, following the video step-by-step; it's easy.
5. The rolled dough will be about 48 to 50 cm long. Divide it into 12 equal portions, each about 4 cm wide. Make a second portion using the same method.
6. Let it rise at room temperature (28°C) for 60 minutes. Add onions and mozzarella cheese.
7. Bake at 185°C for 30 minutes, or until the bread is golden brown and perfectly baked. The kitchen will smell wonderful with the aroma of onions and bread.
8. Enjoy your meal, and see you in the next recipe!
9. #recipe #bread
10. 00:00 Ingredients
11. 00:28 Mix Dough & First Rest
12. 02:16 Add Butter & Ferment
13. 03:08 Prepare Baking Paper
14. 04:28 Divide & Shape
15. 05:18 Roll Up & Cut
16. 06:56 Final Proof & Toppings
17. 07:48 Bake & Finish