My Bread
The bread is not easy to do. For a while, 'I made it for years, was not special but the food was. In the spring I did a course in baking. After this course and with the help of my tireless teacher, now I make a good bread of different qualities. The course I completed the preparation of pizzas, flat breads, cakes, pies and cakes such as brioche bread leavened, semi-sweet rolls and croissants. This recipe is with enzymatic cleavage means that autolysis of a substance. And one of the many indirect methods of baking bread.
Ingredients (2,60)
- autolysis
- 500 g wheat flour semolina
- 300 g lukewarm water
- dough
- 200 gr flour 00
- 300 g pasta old
- 100 g lukewarm water
- 20 g yeast in cube
- 30 g extra virgin olive oil
- 20 g salt
- 5 g malt or 1 tablespoon acacia honey
- sesame seeds
Process
-
Quickly mix flour and cold water, cover and point for 1 hour.
-
I put all the ingredients and kneading the autolysis except salt and mix for 15-20 I ', adding water little by poco.Metto salt dough in half. It must be a very soft and well kneaded dough.
-
Flip on a baking sheet with parchment paper very gently.
-
I leave to rise for 30-40 '
-
I turn on the oven 200 degrees above and below the static when the oven is hot I make two cuts on the bread and bake them.