These little beauties I like to call Salad Twists, I often have them with a nice salad, are a dough from milk, water, honey, salt and strong bread flour. The dough itself is very loose so requires quite a lot of extra flour to handle it but it requires zero kneading. The dough is similar to Ciabatta and end result is an Artisan roll.
Once risen for an hour, pour out the dough on a floured surface. Gently form to a rectangle and divide in 6-7 long strips which is then divided in about 3 pieces. Cut the pieces diagonally and transfer to oven trays covered with baking parchment and bake!
Before I had a steam oven, which makes the crust on these so much better, I used to place a tray at the bottom of the oven filled with water before you put the breads in.
500 ml water, 35C degrees
100 ml cold milk
25 gr fresh yeast
2 tsp salt
1 tbsp runny honey
750 gr strong white bread flour
1. Dissolve the yeast in the water
2. Add milk and honey, stir
3. Add flour and salt and quickly mix the dough. It’s a loose and sticky dough
4. Place in a bowl with a couple of tablespoons of flour on top and cover with cling film
5. Let rise for 1 ½-2 hours
6. Put about 100 ml of flour on your baking surface and gently tip out the dough
7. Put a little bit of flour on top of the dough and very gently stretch and shape it to a rectangle measuring ca 25cm x 40cm. It’s important that you don’t knead it and push all the air bubbles out
8. With a dough scraper, cut the dough in 6 strips and then cut each strip in to 3. I normally do the 3 on the diagonal so the breads get a little longer
9. Place them on baking trays covered with baking parchment. I use 2 trays
10. Bake for 18-20 minutes in a 230C degree fan oven and place a tray of water at the bottom for some added steam
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