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My recipe
Poppy seed Stars
Introduction
The recipe belongs to Richard Bertinet. I very often use his recipes and the result is always fabulous. The pictures on the shaping are taken from his book.
- 300 g unbleached bread flour
- 200 g white bread flour
- 10 g fresh yeast
- 10 g salt
- 350 ml tepid water
- 50 g poppy seeds
- Dissolve the yeast in the small amount of tepid water and allow to stay 5 min
- Add rest of the water. Sieving in the flour gradually make the dough. Add salt at the end
- Knead the dough for 15 min, shape into a ball and place into a greased bowl
- Cover with the cling film and leave to rise for 1 hour at a warm place
- Gently punch back the risen dough, divide into 12 pieces, shape each piece into a small ball
- sprinkle the poppy seeds over the working surface
- brush one side of each ball with the water and deep in poppy seeds, pressing lightly
- cut a star pattern through the dough with a scraper (R.B. in his book suggests to use credit card). Turn the points inside our through the cut shaping the star
- place the stars onto the parchment paper, cover with the towel and allow to rise again for 45 min, until the stars are doubled in size
- preheat the oven to 220C-230C
- spray the oven with the water and bake the stars for 10-12 min
- cool down on a wire rack
Introduction
The dough is very good and tasty, though I added more salt and a pinch of sugar. I used Allinson Very strong brown bread flour and Very strong white bread flour. I took Vichy sparkling water.
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