The dough is the perfect base for making the most delicious fluffy bars, and the preparation process is so fascinating! Start by dissolving the yeast in 125 ml of lukewarm water, being careful not to make it too hot, as high temperatures could affect the yeast's activity. After mixing well, let the mixture sit in a warm place for 10 minutes. You will notice that a fine foam forms on the surface, indicating that the yeast is active and ready to use.
In a bowl, sift 200 g of flour and create a well in the center. Pour the activated yeast into this well, then start bringing the flour from the edges to the center, mixing gently until you obtain a homogeneous dough. The texture should be medium, meaning neither too firm nor too soft. Cover the bowl with a clean towel and let it rise for 1 hour in a warm place.
After the dough has risen, add the remaining 300 g of sifted flour, along with 125 ml of lukewarm water in which you have dissolved the sugar and salt. Knead the mixture well until you obtain a homogeneous dough. Here comes the secret to perfect dough: keep kneading, greasing your hands with warm oil. This step is essential to achieve an elastic and fine texture.
Once you have used all the oil, continue kneading until the dough becomes very elastic and no longer feels oily. If you wish, you can use a bread machine or a food processor to save time and effort. After the dough is well kneaded, cover it again and let it rise in a warm, draft-free place for about 1 hour, until it doubles in volume.
When the dough has risen, turn it out onto a lightly floured work surface and cut it into 10 equal pieces, each weighing about 80 g. Roll each piece into a rectangle, about 20 x 10 cm, and gently pull at the corners to achieve a more uniform shape. Roll each rectangle lengthwise and place the rolls in a baking tray lined with parchment paper. It is important to leave space between each group of two bars, about 2 cm, to allow for rising.
Now, place the tray in a plastic bag and let the bars rise for 30-40 minutes, until they double in volume. In the meantime, prepare the mixture for decoration: dissolve flour in water and use this paste to brush the bars. Sprinkle poppy seeds on each bar for a delicious taste and texture.
Once the bars are ready, place the tray in the preheated oven at 240 degrees Celsius, then immediately reduce the temperature to 200 degrees. Bake the bars for 20-25 minutes, until they are golden and evenly baked. While they are baking, prepare the syrup from lukewarm water and sugar, which you will use to brush the hot bars as soon as you take them out of the oven. This step will add a touch of moisture and sweetness, and the bars will easily separate from each other. Let them cool completely and keep them covered with foil to maintain their fluffiness. The next day, they will be just as delicious and fluffy!
In a bowl, sift 200 g of flour and create a well in the center. Pour the activated yeast into this well, then start bringing the flour from the edges to the center, mixing gently until you obtain a homogeneous dough. The texture should be medium, meaning neither too firm nor too soft. Cover the bowl with a clean towel and let it rise for 1 hour in a warm place.
After the dough has risen, add the remaining 300 g of sifted flour, along with 125 ml of lukewarm water in which you have dissolved the sugar and salt. Knead the mixture well until you obtain a homogeneous dough. Here comes the secret to perfect dough: keep kneading, greasing your hands with warm oil. This step is essential to achieve an elastic and fine texture.
Once you have used all the oil, continue kneading until the dough becomes very elastic and no longer feels oily. If you wish, you can use a bread machine or a food processor to save time and effort. After the dough is well kneaded, cover it again and let it rise in a warm, draft-free place for about 1 hour, until it doubles in volume.
When the dough has risen, turn it out onto a lightly floured work surface and cut it into 10 equal pieces, each weighing about 80 g. Roll each piece into a rectangle, about 20 x 10 cm, and gently pull at the corners to achieve a more uniform shape. Roll each rectangle lengthwise and place the rolls in a baking tray lined with parchment paper. It is important to leave space between each group of two bars, about 2 cm, to allow for rising.
Now, place the tray in a plastic bag and let the bars rise for 30-40 minutes, until they double in volume. In the meantime, prepare the mixture for decoration: dissolve flour in water and use this paste to brush the bars. Sprinkle poppy seeds on each bar for a delicious taste and texture.
Once the bars are ready, place the tray in the preheated oven at 240 degrees Celsius, then immediately reduce the temperature to 200 degrees. Bake the bars for 20-25 minutes, until they are golden and evenly baked. While they are baking, prepare the syrup from lukewarm water and sugar, which you will use to brush the hot bars as soon as you take them out of the oven. This step will add a touch of moisture and sweetness, and the bars will easily separate from each other. Let them cool completely and keep them covered with foil to maintain their fluffiness. The next day, they will be just as delicious and fluffy!
Ingredients
For about 10 pieces Dough - 15 g fresh yeast / 5 g dry yeast - 125 ml + 125 ml warm water - 200 g + 300 g white flour, type bl55 - 50 g sugar - 1 teaspoon salt - 80 ml warm oil Decoration - 20 g flour - 75 ml water - 1 tablespoon poppy seeds Syrup - 1 tablespoon sugar - 50 ml warm water