Baton homemade with sesame

Heat whey or water above room temperature, add sugar and dissolve yeast in it.

Let stand 15 minutes for the yeast to gain strength. Mix well.

Sift the flour into a bowl, add the yeast dissolved in the whey, butter and mix well.

Cover the dough with a towel and leave to ferment for 1 hour in a warm, draft-free place.

Add salt to the dough and knead well, making it a slightly flattened bun.

Put the dough in a bowl, cover with cling film and leave to ferment in the refrigerator for 8-10 hours. The dough should at least double in size, so the bowl needs to be larger, and there must also be room above the bowl if the dough grows taller than the bowl.

3 hours before baking, take the dough out of the refrigerator, do not knead it, carefully separate it in a circle from the walls and bottom of the bowl, press down lightly, turn the bun upside down, cover with a film and leave the dough to warm up to the temperature of the room in which the bread will be baked.

 The dough after the refrigerator requires careful handling so as not to release too much carbon dioxide from it, which it will need in the oven for raising the product.

40 minutes before baking, turn on the oven and preheat it to 260 ° C. Place an empty roasting pan on the bottom of the oven to heat up, on which you will need to pour water during baking.

Carefully remove the dough from the bowl, knead it slightly, cut it into three equal parts with a knife and carefully form 3 koloboks.

Sprinkle the surface of the table lightly with flour.

Take a gingerbread man, slightly flatten it with your fingers into a small rectangle. Do not press hard so that the degassing of the dough does not take place.

Fold the dough along the long side by a third to the middle, then fold again by a third, which is left.

Slightly crush along the seam and, without turning the dough over, once again do a similar operation from the side opposite from the seam, slightly crushing the dough with your hands.

Do this operation twice more. During such mixing, the product is gradually stretched.

Pinch the seam, put the dough with the seam down and with gentle movements, slightly stretching, form the required length of the loaf according to the size of the brazier.

Sprinkle the roaster with a little flour or line it with baking paper and, as it forms, put the loaves on it.

With a sharp knife, make 3 oblique cuts along each loaf.

Put the roaster with the loaves on the stove for 30 minutes to raise the dough and cover with a film so that the dough does not dry out.

Before putting the loaves in the oven, grease them with cold water. You can also sprinkle with sesame seeds.

Just before placing the loaves in the oven, pour some water on the lower roaster to create steam in the oven and close the door.

Put the roaster with the loaves on the middle shelf, pour 0.5 l of water into the lower tray, close the oven and bake for 40 minutes at 260 ° C. Pour in enough water so that it completely evaporates in the middle of the cooking process.

If the oven bakes unevenly, then it takes 15-10 minutes by the end of baking to unfold the roaster with loaves.

At the end of baking, remove the loaf from the oven and place it upside down on a spread towel, also cover with a towel on top.

Leave the loaves for 30 minutes to reach.