For 6 little breads :
- 200 gr flour
- 1/2 tsp salt
- 1 tsp dry yeast
- 4 or 5 prunes cut in little pieces
- 1 tbsp sesame seeds (previously roasted if possible)
- 160 gr of water (hydration 80%)
This high level of hydration allows to blend the pieces of prunes and the seeds during the kneading without breaking the gluten network and then to preserve the air bubbles kept in the dough. Of course, in compensation, this hydration will make the dough extremely sticky, then it needs to be manipulated with some dexterity.
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