INGREDIENTS
- – Meals 1 kg.
- – Water 600 cc.
- – Sal 14 g.
- – Earlier dough 150 g (It’s a dough that’s made with water, yeast and somewhat flour, letting it ferment to provide extra power to the construction of the bread and the yeast).
- – Yeast 30 g.
- Optionally available:
- – Malta 10 g
Discover ways to put together a great SANDWICH BREAD with this baker’s recipe, traditional and scrumptious.
PROCEDURE:
1. On the counter make a gap with the flour, within the middle pour the earlier dough, the salt, the yeast and the water. Knead till the dough is easy and homogeneous.
2. Give 3 or 4 turns of the sobadora or palote.
3. Cowl with polyethylene and let it relaxation for five minutes at a temperature that doesn’t exceed 26°C.
4. Lower the dough into parts of the specified dimension and roll them. Cowl the buns once more and allow them to relaxation for quarter-hour.
5. Form the loaves and place them on plates. Cowl and let it ferment to double its quantity.
6. With a cutter, make transverse cuts on the floor of every loaf.
7. Bake at 200°C, with loads of steam firstly of cooking, for 20 to half-hour, relying on the scale of the loaves.
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