Homemade pointed bread: crunchy and fragrant!
published on 7 June, 2022 at 15:07
INGREDIENTS
500g (4 cups) of all-purpose flour
410ml (1 ¾ cups) lukewarm water
7g active dry yeast
1 tbsp honey
1 tsp salt
7g active dry yeast
1 tbsp honey
1 tsp salt
METHOD
- Mix the flour, yeast, honey, salt, and water and knead a dough.
- Let the dough rest for about 60-90 minutes at room temperature.
- Divide the dough into 8 equal parts and form it into small portions so that the edges will be pointed.
- Let them rest on a baking tray, lined with a piece of parchment paper for about 30 minutes.
- Bake in an already heated oven at 450°F or 210°C degrees for about 20 minutes.
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