Mini bastards with sesame seeds

We will prepare products for the preparation of home mini-luggles: water, flour of the highest grade, sugar, salt, yeast, high-speed and white (you want, black or their mixture) sesame. The yeast is not necessary to take fast -acting — just dry (3/4 teaspoon is about 2 grams) or pressed/fresh (we take 3 times more, that is, about 6 grams). Such yeast is not immediately mixed with flour, but previously activated in a warm sweetish liquid for 10-15 minutes. In our case, you can slightly heat half a glass of water with a teaspoon of sugar and dissolve the yeast in it.

In a bow -convenient bowl, we sift the wheat flour of the highest grade — this will help to saturate it with oxygen and relieve the possible intersection of garbage.

Now add fast yeast, salt and sugar to flour. Mix everything.

We pour warm water (heat should be pleasant to the hand) water and knead the dough.

It is necessary to mix this yeast dough for quite some time (about 10 minutes) — during this time it will become smooth, homogeneous, very soft and delicate, while slightly sticky. We round the dough into the ball and put it in a bowl, which we grease with a drop of vegetable oil (in the ingredients did not indicate) so that it does not stick to the dishes during fermentation.

We roll up the dough into the ball and leave it in a bowl for 1 hour at room temperature, after which we make a slight grinding, re -rounding and again fermentation for another 1 hour. Where is it better to wander the test and what does a warm place mean? There are several options. First of all, in the oven with a light bulb turned on (it turns out about 28-30 degrees — the temperature ideal for fermentation of yeast dough). Then we tighten the bowl with the dough with cling film or cover with a towel made of natural fabric (flax is best suited) so that the surface does not be swollen and not covered with a crust. You can also let the dough wander in a microwave, in which we pre -boil a glass of water. The dough will rise with a door closed, and the glass will stand there. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one inadvertently turns on the microwave, otherwise the dough will disappear and there will be no baguits. For 2 hours of fermentation, the bun will grow well and increase in the amount of 4 times.

I decided to make 8 mini-bagots, but you can form more or less. Divide the dough into 8 pieces of the same size.

We round them, giving the form of Kolobkov. Let us lie down for 5 minutes so that the dough rests.

We take one piece of yeast dough and gently, knead it on the working surface, slightly powdered wheat flour. Cover the rest of the pieces of dough with a towel or cling film so that they do not be swollen or covered with a crust.

Visually divide the dough into 3 parts. We fold one edge to the center, sealed the seam with a short punching with the edge of the palm.

Similarly, we repeat with the second end of the workpiece.

Now fold the dough in the seam in half and also seal the seam.

And now we roll the workpiece on the table with our palms to get a tourniquet. In thickness, it turns out about 3-4 centimeters.

Similarly, we act with the rest of the dough.

Slightly spray the workpieces with water and roll them in sesame seeds. Now our future mini -bagots need to be distracted, that is, relax and rise — about 30 minutes in the warmth. I have a special form for baking baguettes, but you can use the usual opposition that I advise you to cover with parchment paper. About 20 minutes before the start of baking, we turn on to warm up the oven — 250 degrees. At the bottom of the oven, put a bowl of water — mini -bastards are the first to bake in a water bath. When the blanks increase in the volume by 2 times, they can be baked. Additionally, I made 2 oblique cuts with a blade.

We prepare mini-bastards at 250 degrees for steam (instead of dishes with water, you can immediately throw several large pieces of ice at the bottom immediately after planting the blanks in the oven and immediately close the door) for the first 10 minutes. Then we remove a bowl of water, reduce the temperature to 200 degrees and bagate for about 15 minutes.

We remove the finished mini -bastards from a baking sheet or cool directly in the form (if you have a bagulate — there are holes in it). It's time to enjoy fresh, fragrant, crispy baking. By the way, they are so good that are still warm that they hardly have time to completely cool with you.

A thin crisp and a very soft, delicate and airy crumb. Be sure to try, friends!