Simites according to Hamelman
Ingredients
Servings 12- 575 g bread flour
- 316 g water
- 12.6 g of salt
- 10 g pressed yeast
- 165 g butter
Cooking
Step 1
Wrap cold butter in cling film and beat off with a rolling pin. Place all ingredients, except oil, in a mixing bowl. Blend on speed 1. The dough will be firm. Knead on speed 2 for 5-6 minutes, until gluten is moderately developed. Gradually, in portions, introduce the oil. Continue kneading on speed 2 until a smooth dough forms.
Step 2
Leave the dough to ferment for 90-120 minutes. Make a punch after 45-60 minutes from the start of fermentation. You can make 2 punches if the dough does not seem to be kneaded enough.
Step 3
Divide the dough into square pieces weighing 90 g. Flatten the pieces of dough and roll into tight cylinders. With your hands, roll each cylinder into a bundle 20-25 cm long. Roll it up like a donut, overlap the edges, secure with a short punch on the table. Lay on a damp cloth, then dip in sesame seeds.
Step 4
Leave the simites to proof for 45 minutes. Bake after that for 20 minutes at 230°C. Simites should turn pale brown, with a crusty but soft crumb.