Main Ingredients:
High-gluten Flour: 210g; Salt: 2g; Yeast: 2g; Water: 120g.
Additional Ingredients:
High-gluten Flour: 30g; Rye Flour: 60g; Water: 95g; Salt: 2g; Granulated Sugar: 25g; Yeast: 1g; Unsalted Butter: 25g; Honey Beans: As needed (filling).
Flavor: Sweet; Technique: Baking; Time: Several hours; Difficulty: Moderate.
Detailed Cooking Steps for Soft European Bread with Honey Beans
Mix the ingredients for the starter dough in a bowl until combined. Refrigerate and let it ferment for at least 17 hours, but not more than 72 hours.
Tear the good dough to reveal the bubbles inside.
Except for the butter, add all main dough ingredients into the bread machine. Tear the starter dough and add it in as well. Start the machine on a 30-minute kneading program.
The dough has developed well and can be stretched into a membrane.
Add the butter. Start another 10-minute kneading program.
Start a 40-minute proofing program for the dough. This is the proofed dough.
Take out the dough and deflate it.
Divide into three portions, round and let them relax.
Prepare the honey beans.
Roll out a small dough piece, spread the honey beans. Leave enough space at the edges, this one is a bit full.
Roll it up, place it in a baking pan, and let it ferment in the oven. Place a bowl of hot water to increase the temperature during fermentation.
After fermentation, dust with powdered sugar or low-gluten flour, bake in a preheated oven at 180 degrees for 25 minutes. Let it cool after baking.
