Sunday, 23 June 2013

Sesame seed plait Petit pain

Sesame seed plait Petit pain


Sesame seed plait and Petit Pain update for interested parties


Preheat oven to 240°C / 475°F / Gas Mark 9 20 minutes before baking


Petit Pain + Sesame seed plait

Ingredients
500g strong white flour
10g salt
1 teaspoon caster sugar
15ml olive oil
25g fresh yeast (cut back to 10 grams for easy bake dried yeast)
340ml tepid water (take the chill out of the water)






Sesame seed plait Petit pain + London Olympics 2012 = a great combination. Its Sunday afternoon the last day of the London 2012 Olympics, pretty special for GB team, best ever performance since 1908. Some marvellous virtuoso performances from star athletes. My pick of the bunch are Ennis, Farah, Hoy, Adams and the best has to be Andy Murray. Okay I know I'm being slightly bias being British so for the other successes it has to be Mr Bolt and the US women's 4 x 4 fan dabby. Overall i enjoyed this Olympics more than i've enjoyed any other so perhaps us Brits aren't so bad after all. So back to my passion .... Baking. This Sunday afternoon i wanted to concentrate on white bread so i decided to make Sesame seed plait Petit pain. The previous batch of bread was made using Allinson active dried yeast, not good for machines or speedy bread making. This type of dried yeast has to be activated with warm water and sugar to activate the yeast and is best used for bread made by hand, not my style.

Sesame seed plait Petit pain


A better choice is easy bake dried yeast by the same maker which can be added to the dry ingredients and mixed a lot quicker. The result is a quicker turn over with no knock back required, so after mixing for around 10 minutes you can weigh off and mould the dough right onto the baking trays and wait for the final and only prove. This is a quick way to make sesame seed plait petit pain or any bread, but you may want to proof twice for a better flavour.
Sesame seed plait Petit pain

Here's today's result made from Allinson strong white flour, the recipe is from Allinson, from the flour bag, works for me. The baking techniques i use for firing off are as follows, Turn your oven up to its fullest temperature, usually around 240°C / 475°F / Gas Mark 9....  spray some water over the bread just before you put it into the oven, then you will have your boiling water in the roasting tray and shut the oven door as quickly as you can, this will help to jump start your bread and give it a nice shine. Turn down the heat after 5 minutes too normal setings, around 180ºC / 350ºF / Gas Mark 4 to 200°C / 400°F / Gas Mark 6 for the remaining 15 minute baking time. That’s it for today, will do some tray bakes tomorrow, thanks for reading





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