Learn to prepare the famous Pan of Auvergne, a spongy homemade bread, typical of the French region of Auvergne, in the center of the country. This region was a Gallic town until it was invaded by the Romans, but it continues to maintain its original Gallic name. In this region the cheeses are very typical, especially the blue, very rich and combine very well with this hard bark bread but of tender crumb. Then, we go with the step by step of this rich bread from Auvegner and then commits a slice with a blue cheese dip. Lets cook!
| 🚻 4 Diners | 🕘 4h | 🍵 Chef | 🤯 Low Disturbance |
| Ingredients to make auvergne bread: |
| 12 grams of bakers yeast 200 grams of warm water 350 grams of strength flour 2 teaspoons of salt |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make auvergne bread:
1. The first step to prepare our crunchy and spongy homemade bread will shower the yeast in warm water and mix with a teaspoon. It is very important that the water is warm, if it is very hot, it can kill the yeast and not upload the dough .
2. On the other hand we must sift the flour into a wide bowl and incorporate the salt and diluted yeast. Remove with a wooden spoon. If you have kneading, put the hook for this purpose and knead average for 4-5 minutes. The dough has to be elastic. If you knead at hand, flour a work surface and knead for 10 minutes with the hands until the dough is smooth and elastic.
3. Next, we cover the dough with a clean cloth and let stand in a warm place for 1 hour 30 minutes. It is important that the resting dough does not have air currents nearby so that the yeast and slight look good. To avoid it you can leave it inside the oven off.
4. After the rest time, we have a small portion of dough and form a ball. With the rest of the dough make another large ball. Put on the oven tray coated with baking paper, cover again and let stand 15 minutes.
5. The next step, after the second rest, will be to stretch the dough. To do this you must flour a work surface, deposit the small ball and with the help of a roller, smoothed with water the center and the edges.
6. Turn the flat dough and deposit on the big ball. Let stand for another hour and a half in a warm and covered place with a cloth avoiding air currents. In this way we will make our homemade hard sct bread.
7. past the rest time, turn on the oven to 200º C. Look a container suitable for the oven with water and introduce it inside so that the bread bakes moisture. And when the oven is very hot, introduce the bread. Bake about 30 minutes to 200º C. Then, lower the temperature to 180º C and bake 10 more minutes. Sacre from the oven and let cool in a rack to leave the entire moisture from the bottom of the bread.
Trick: Once the bread is stored well wrapped in a clean cloth.
8. If you dare to make this rich bread from Auvergne I would like you to tell me and if you send me a photo, much better. If you want more original recipes, I invite you to visit my blog, target = _BLANK REL = NOFOLLOWCAKES FOR YOU. Thank you!!
