Pan bagnat (French sandwich buns)
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4 rates
Preparation : 15 min
Cooking : 15 min
Total time : 2 h 30 Rest : 2 h
Equipment
Rolling pin Baking paper
4 people
380 g of plain flour
1 sachet of dry baker's yeast (5 g)
15 ml of olive oil
1 tsp of salt
Associated products
RECIPE STEPS
1
Add the 225ml water and the yeast into the metal bowl and run the programme.
- 1 sachet of dry baker's yeast (5 g)
Expert
02:30 / 3 / 37°C
2
Add the rest of the ingredients and run the programme.
- 380 g of plain flour
- 15 ml of olive oil
- 1 tsp of salt
Bread/Brioche
02:00 / 5 /
3
The programme will stop after one minute: press Auto to finish the programme.
4
Place the dough into a deep dish. Cover with a damp cloth and leave to rest for 1 hour at room temperature and away from draughts.
5
Preheat your oven to 220°C.
Divide the dough into 4 pieces and form each piece into a ball.
6
Lightly flour a work surface and flatten each dough ball, using a rolling pin, so that they measure about 15 cm in diameter.
Place the dough balls onto a baking tray, lined with baking paper, and sprinkle with flour.
7
Cover with a dry cloth for 1 hour and leave to rest at room temperature and away from draughts.
8
Bake for 15 to 20 minutes.
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