How to make bread (gabriel, jorge)
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How to make bread (gabriel, jorge)

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How to make bread (gabriel, jorge) How to make bread (gabriel, jorge) Presentation Transcript

  • HOW DO WE MAKE BREAD?
  • INGREDIENTES
    • .For a bread of 30 cm .
    • -750 gr. flour.
    • - A teaspoonful of yeast dried (equivalent to 15 gr. fresh yeast).
    • Spoonful of salt.
    • 450 cc. warm water .
    • Semolina or flour, for the table.
  • ELABORATION
  • 1º- MIXTURE
    • Put the flour and the salt on a bowl.
    • Mix it with the warm water, but without exceeding 40º, since it would destroy the living ferments.
    • If you use fresh yeast, let rest the mixture for about 15 minutes, until it forms bubbles in the surface.
    • Make a hollow in center of the flour, and remove with the hands until the mass comes off the edges. If you see that she is too soft and humid, add a little more flour. If this very dry, damp the mass a little.
  • 2º- KNEADING and REFINING
    • Put some flour on table and move the mass for 15 minutes. To do it hold the mass with a hand and, with the palm of the other, stretch the mass extending it until it begins to be torn.
    • Continue extending, doubling and twisting it with rythmical and regular movements, for 15-20 minutes. It will be ready when it is not sticky, extends easily and it is smooth.
  • 3º- FIRST FERMETATION
    • Wash the bowl, grease slightly with oil and introduce the mass inside.
    • Cover it with transparent film to maintain humidity, and let ferment in a warm place until it duplicates his volume, between one hour or an hour and a half. The point is known when pressing with the finger, the track disappears very slowly.
  • 4º- SECOND KNEADED
    • Pass the mass to the table and, making a slight pressure with the palm of the hand, move the mass doubling the edges towards the center and repeat the process.
    • When it is ready, leave it on a tray. Cover the bread with a clean rag and let rest for10-15 minutes. Then move the mass again.
  • 5º- SECOND FERMETATION
    • This second fermentation is the one that will give sponginess to the bread.
    • Places the bread on a floured table and cover with a dry cloth.
    • Let ferment in a warm site during 50 minutes approximately.
  • 6- OVENIZED
    • Switch the oven to 230º. In order to obtain a humid atmosphere introduce a tray with hot water in the base of the oven.
    • Bread is ready when it has raised. Make a deep incision in the surface, with a very sharpened knife, so that it becomes more crusty. Spary fresh water on the furnace. The steam is fundamental for the formation of the crust.
    • After 20 minutes, time during which the bread continues raising, retire the tray with water from the oven. Then bake it for other 15-20 lowing the temperature to 200º.
  • 7- COOLED
    • Cool it on a grid. Do not cut it until it is completely cold, even on the following day. The excess of humidity will be lost.
  • THE END REALIZADO POR : GABRIEL CASTÁN Y JORGE FARJAS