A kneaded: put the cover of the kneader or the blender all the ingredients except the yeast that we will dilute in the water.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make Arab bread formula: |
| For a final mass weight of 5.6 kg. That is, 70 pastes of 80 gr. or 45 pastes of 125 gr 1.5 kg. Integral flour (type 150) 1.5 kg. Morena flour (type 85) 660 gr. of mother mass (more than 4 hours) 1.65 l. of water 60 gr. from salt 100 gr. of yeast 130 gr. of fatty matter |
Ingredients to make Arab bread formula:
2. At the end of the knead we will incorporate the mother dough so as not to oxidize it too much.
3. Mass temperature: The dough temperature should range between 24 /25 ºC.
4. Mass fermentation: It must ferment between 25 and 30 min.
5. depends on the temp. of the workshop.
6. Heavy and formed: After having divided into pastones, we will beaten a first time and let stand about 10 min.
7. After this time, we will beaten for the second time and we will place the pieces on fabric or on the trays.
8. Fermentation and baked: We will let the pieces of 1 hour to 1 hour 15 approximately, according to the temp. of the workshop and the fermentation camera.
9. The baking will be, alive oven (240 ºC), more or less.
10. make cross cuts, according to the taste of each professional.
11. vaporize before baking.
