INGREDIENTES <ul><li>.For a bread of 30 cm . </li></ul><ul><li>-750 gr. flour. </li></ul><ul><li>- A teaspoonful of yeast dried (equivalent to 15 gr. fresh yeast). </li></ul><ul><li>Spoonful of salt. </li></ul><ul><li>450 cc. warm water . </li></ul><ul><li>Semolina or flour, for the table. </li></ul>
1º- MIXTURE <ul><li>Put the flour and the salt on a bowl. </li></ul><ul><li>Mix it with the warm water, but without exceeding 40º, since it would destroy the living ferments. </li></ul><ul><li>If you use fresh yeast, let rest the mixture for about 15 minutes, until it forms bubbles in the surface. </li></ul><ul><li>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. </li></ul>
2º- KNEADING and REFINING <ul><li>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. </li></ul><ul><li>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. </li></ul>
3º- FIRST FERMETATION <ul><li>Wash the bowl, grease slightly with oil and introduce the mass inside. </li></ul><ul><li>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. </li></ul>
4º- SECOND KNEADED <ul><li>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. </li></ul><ul><li>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. </li></ul>
5º- SECOND FERMETATION <ul><li>This second fermentation is the one that will give sponginess to the bread. </li></ul><ul><li>Places the bread on a floured table and cover with a dry cloth. </li></ul><ul><li>Let ferment in a warm site during 50 minutes approximately. </li></ul>
6- OVENIZED <ul><li>Switch the oven to 230º. In order to obtain a humid atmosphere introduce a tray with hot water in the base of the oven. </li></ul><ul><li>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. </li></ul><ul><li>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. </li></ul>
7- COOLED <ul><li>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. </li></ul>
THE END REALIZADO POR : GABRIEL CASTÁN Y JORGE FARJAS
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