Homemade French Ficelles Bread with a mix of Seeds скачать в хорошем качестве

Homemade French Ficelles Bread with a mix of Seeds

🔴 In this video, we will make a different version of the traditional French Baguette and it is the Ficelle. Slightly different bread but does not fall in any category and everything homemade. You can find the Recipe in the description below 👇👇 👉 Make sure to Subscribe & check my other videos on - http://youtube.com/c/thinkofoodandrey... For: 3 Large strings 👉 Ingredients: ➡️ Measurements Bread Flour 600 gr Salt 24 gr Yeast 7 gr Water 300 ml Olive oil 30 ml Vegetable oil 30 ml Fennel seeds 4 gr Poppy seeds 6 gr Sesame seeds 6 gr ➡️ Method of Cooking: ✅ Making the Dough Let’s start as usual with the starter. We need to check that the yeast is good to go with the recipe and for that, we will check it first and give it a small boost of energy. Mix some water with all the yeast, a little bit of sugar, and two touches of flour. Mix all well, until all the yeast melted and let the starter sit for about 4-5 minutes. Meanwhile, mix the flour with the salt. Create a hole in the middle to which we will add all the liquids. Then when the yeast is activated and you have it foaming, add it to the flour with the oil and the water. Start mixing with a fork, bringing the dry ingredients to the middle and when the fork does not help much continue with your hands. Keep mixing in the bowl until everything is incorporated together. When you have a rough shape of a dough, bring the dough to the table, and start kneading it for about 7-10 minutes using vegetable oil to help you if the dough will be a bit sticky. 🔴 Note: Try not to use more flour because we want to keep the dough moisturized and not dry it. When the dough starts to have layers of dough like an onion, create a smooth dough and place it in an oiled bowl. Cover with a towel and proof ideally overnight or even you can give it 12 hours. If you choose the 12 hours method, make sure to knead the dough in the middle of the process. It will give the yeast another boost of power and make the dough rise even better. ✅ Shaping the Bread When the dough is proofed, divide it into three or even more (as you like) and refer to the video on how to make the nice sting shape. Then dip the strings in room temperature water and then in the seeds (a mix of fennel seeds, sesame, and poppy seeds). Place the dough strings of a floured towel on a tray and cover with another towel. Let them proof for another hour and then carefully transfer them to a tray that you will bake them on. Cut some cuts in the dough to let it proof in the process of baking with a nice shape and not explode unevenly. ✅ Baking the bread Bake in a pre-heated oven to 230c or 440f for about 10-12 minutes. Until they are golden, and the seeds are roasted. Take the Ficelles out and let them rest for about 7-10 minutes before you cut into them. ✅ Enjoy. ➡️ Timeline: 0:00 Introduction 0:17 Ingredients 0:22 For the Yeast starter 2:15 For the Dough 3:36 Kneading the dough 6:16 After Proofing 8:43 Before Baking Acknowledges: Music: https://www.bensound.com/royalty-free... #ThinkOFood #thinkofood #thinkoffood #frenchbread #ficelle #breads #baking #homebaking #nomixer #simplebread #howtobake #AndreyKravchenko