Multi-Layer Bread

Products: • 50 g flour • 30 ml water • 1/3 tsp dry yeast DOUGH 250 g flour 125 ml water 3 g dry yeast 2 tsp salt 1 tsp sugar 30 ml oil

Preparation:

STARTER (ZAKVASKA) • The yeast is dissolved in warm water. • The flour is added and a dough is kneaded. • The starter is placed in an oiled bowl, covered and left in a warm place until it rises (until it doubles in volume and bubbles appear).

DOUGH • The yeast is dissolved in the warm water and the sugar is added. • Set aside for 10 minutes. • The flour is sifted, the starter is added in parts, an elastic dough is kneaded and finally the salt is added. • The dough is shaped into a cylinder 20 cm long, wrapped in film and left for 20 minutes.

MULTI-LAYER BREAD • The dough is rolled out into a rectangle 20x50 cm. • Using a brush, the dough is oiled with 15 ml oil (1 tbsp). • The edges are folded toward the middle and then once more. • You should get a "book" type and then folded again, 4 layers total. • The edges are sealed and the dough is rolled out again 60x40 cm on a silicone mat or floured surface. • Using the mat or a cloth it is rolled into a roll. • With a sharp knife make 2 deep cuts roughly 3-4 cm apart. • The baguette is placed in a baking tray. • It is brushed with oil and covered. • Leave to rise for another 30 minutes; the dough should double in volume. • The oven is heated to 200 C. • The multi-layer bread is baked for about 30 minutes.