6V8 - Production of my Mind

Home baked bread with poppy seeds.

• 250g whole-meal flour
• 250g strong (00) flour
• 7g dried yeast
• water
• 2,5 tsp salt
• 2 tsp sugar
• poppy seeds [1]

1The day before baking the bread

You have to prepare the "levain":

1. mix the yeast with a little bit of warm water and leave for 15 minutes
2. mix this with 100g of whole-meal flour
3. leave in the fridge until the next day.

Note:
If you make the bread everyday, you can skip this step the next days: all you have to do is keep in the fridge a small part of the dough you are making for the next day.

2The next day

You are ready to bake the bread!

Count half an hour of baking and 2 hours and a half for preparation (discontinued):

1. mix 150g of whole-meal, 250g of plain strong flour, the sugar and the salt,
2. add the mix prepared yesterday,
3. add water gradually and mix until you get a slightly sticky dough,
4. work the dough until it is elastic and not sticky any more: flatten it with your fists, fold it back and start again.
5. put a cloth on top and leave for a minimum of 40min,
6. work again the dough, this time, when the dough is flatten, add the poppy seeds,
7. recover with the cloth and leave for 1 hour,
8. work the dough a last time,
9. gently wash the dough with wet hands so the exterior of the bread is slightly soaked, this is important as it will form the crust when it cooks,
10. sprinkle a layer of poppy seeds all over the dough,
11. scarify the bread with scissor,
12. put a bowl of water in the oven and preheat at 250oC for 20 minutes,
13. during this time, leave the dough on an oven tray on top of the oven,
14. bake for 25min at 250oC,
15. lower the temperature to 180oC and cook again for 10min.
16. when finished, leave the bread to cool down in the oven.