Hello Friends Steemitkes, MAKE BREAD, this does not help me with the most suitable formula for breads, let's do it!
Ingredients
1 kg of Wheat flour 0000 (baking flour, DO NOT use All use)
Tibia 400 ml of water
50g of salt
40g of sugar
150g of dry yeast (lyophilized)
200g Butter
Preparation
• First you mix the 150g of yeast in 100ml of warm water with the 40g of sugar and let it rest for about 5 minutes
• In a bowl or a deep bowl dry ingredients are added, flour, salt and butter are well-spread, you should make a form of avuguero in the center as a kind of volcano.
• Then add the yeast mixture in the center of the flour, then mix gently and constantly until it forms a rubbery mass, if it sticks on the hands, I have to integrate it into the dough, continue until it does not stick in the hands.
• Then place the dough on a clean table (add a little flour to the table so that it does not stick) and knead constantly, stretching the dough to obtain a soft and flexible texture (this can be evidenced when pressing the dough with the finger, if it is quickly returned to its normal state it is because it is already ready)
• Let rest the mass for 20 minutes without any cold or very hot air current.
• The dough will grow three times its size (this is due to the fermentation of the yeast with the sugars present, in addition CO2 is produced and the protein mesh of the gluten is formed). This is the first fermentation. cylindrical, cut into pens to make round loaves was divided into pieces of 50g, knead with the palm of the hand circularly on the table to form a ball.
• Grease the baking tray with oil or some grease (this also prevents the loaves from being baked when they are baked). Place the bread balls or the desired shape if it is bread made of sticks, braided , or just a large round or long loaf, let stand 5 minutes in the tray, this is the second fermented.
• Bake at 250˚ to 8 minutes (this depends much on the capacity of the oven you have, the higher the temperature the faster the bread) the indicator to know if the bread is ready is the color of the upper crust if it is golden brown or yellowish with a brown tone is ready.
Prescription Advice Stop Suffering!
If you do not have butter you can use it, margarine, butter or oil, the important thing is not to hydrate the dough
If you do not have sugar, any sweetener, paper, honey or splenda or fructose.
There are substitutes for wheat flour, such as ripe banana dough and cassava puree or auyama but not a total of up to 30% substitution.
Learn to make MASS MADRE, you just have to let stand 1 kg of flour with 300g of water in a dry place for 1 week and you can use it as a ferment.
It is not necessary to be exact with the measures you can try and do with formulating new ones and with the experience you will know the necessary of each ingredient.
This is the recipe for the Classic Bread, I hope you like it, all the photos are my authorship, you can see me on my Instagram cesargomezcise where I always upload content. Greetings and thanks.
