Serves: 8 people
Cooks in: 60 minutes
- 600 ml cold water
- 10-12 g yeast
- 10 g salt
- 1 dl oil
- 600 g Nicolas Vahé White bread mix / crusty morning
Dissolve the yeast in cold water. Add salt and bread mix. Knead the mixture in a mixer until the dough starts to come away cleanly from the sides of the bowl. The dough is meant to be glossy and elastic. This should take approximately 10 minutes depending on the power of your food mixer. Rub a little bit of oil on the bottom of the bowl where you want your dough to rise. Allow the bread to rise in a cool environment for somewhere between 5-24 hours.
Pour 1 dl of oil onto the table followed by the dough. The oil makes the dough easier to work with and ensures that it will not stick to your fingers.
Divide the dough into three breads using a metal scraper – or the number of buns you desire. Fold each bread until it is elastic and glossy. Place the breads on a baking tray lined with baking paper and leave to rise for at least 30 minutes. It does not matter if the loaves end up touching each other.
Bake at 240C for 10-25 minutes – depending on whether you are making loaves or small buns. The breads may get dark but keep an eye on them to ensure that they will not turn black.
Tip: If you want, you can turn the breads in wheat flour before the final rise, and carve a couple of lines on the top to make a tasty, delicious and extremely presentable bread.