Try the traditional Greek bread “lagana” and I promise you will love it!
- 700g flour g.o.h.
- 500 ml of water
- 18 g of dry yeast or 50 g of fresh yeast
- 40 g sugar
- 15 g salt
- 50 g of flour for the counter
- 200 g peeled sesame
- 1kg sugar
- 80 ml hot water
- Starting, put the yeast, sugar, 3 tbsp of the total flour (from 700 g), the lukewarm water (up to 40 degrees) in the bucket of the mixer and mix with a hand whisk (egg beater).
- Cover with cling film and a towel and leave for 20 minutes to activate the yeast.
- Our mixture will make some blisters and will swell a little.
- Remove the towel and cling film and add the remaining flour and salt.
- Put the bucket in the mixer and beat on medium speed for 6 minutes.
- The lagana needs enough beating if we do it without a mixer we will need to beat it by hand for 10 minutes.
- Then our dough will be sticky, do not add extra flour.
- Using a silicone spatula, remove the dough from the walls and collect all the dough in the center of the bucket.
- Cover with cling film and towel and leave for 50 minutes until doubled in volume.
Then uncover and put the 50 g of flour on our counter.
- We empty the dough on the counter. We constantly fold from the outside in, we do not want the flour to take it all.
- Fold for 2 minutes and as much flour as it takes so that the dough does not stick on the outside, we do not mind if it sticks on the inside, it should.
- Cut the dough in 2 and do the same with each ball of dough without adding extra flour to the counter, use only the initial amount of flour.
- Spread a piece of oil paste on the counter, rest one dough on it, open it a little with your fingers and then with a rolling pin (be careful not to put flour in the oil paste, we want the dough to stick on the oil paste).
- Transfer to a very shallow pan or even on a plate the oil paste with the lagana and press with our fingers everywhere so that it spreads but also leaves marks from our fingers.
- Continue with the other dough in the same way and transfer to a second pan.
- Then we mix the hot water with the sugar and with a brush we pass both laganas, this gives us a nice color in our bread.
- Sprinkle with peeled sesame seeds.
- Cover with a towel and let the dough rest for 30-40 minutes.
- Bake in a preheated oven in the air or up and down at 250 degrees for 18-20 minutes.
- When we take them out of the oven, we spread them on kitchen towels.
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