To learn how to make homemade bread mollets in a simple and practical way I recommend that you follow this recipe that Jesus_ecsblog has shared with the recipesgis app. It is a recipe for breadcrumbs easy to make but that takes time because you have to previously make a mother dough and you have to let the dough ferment several hours, but I assure you that the result is worth it! And there is nothing better than making your own homemade male bread …
| 🚻 6 Diners | 🕘 24h | 🍵 Breakfast | 🤯 Difness Low |
| Ingredients to make bread mollets: |
| 600 grams Wheat flour (mercadona) 400 grams of strength flour (mercadona) 620 ml of water 6 grams dry yeast of baker 20 g of salt |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make bread mollets:
1. Start doing a poolish. Of the total flour, lame 400 grams and add 420 grams of the total water and 2 grams of dry yeast. I mix everything and let ferment two to three hours. After this process, the poolish tapo well and put the fridge until the next day (at most you can have it in the cold for three days and take advantage of another bread apart from this easy mollet recipe).
Trick: Poolish is a mother mass that is made by mixing flour and water, sometimes equally, with yeast.
2. The next day I add the rest of flour, water and yeast, also salt, mix everything well (in amasadora or thermomix). I did it twice, since the thermomix blades do not work well with so much weight. Then I joined the two parts and gave him some simple kneading to join the mass of the bread glolets, about 1600 grams of weight.
3. I pass the mass of the Andalusian gizzards and let it ferment about two hours.
4. I separate into pieces of about 150 grams, Boleo and let the portions relax a half hour covered with a cloth.
5. lame each portion of mollete dough and crushed, leaving approximately 1 cm thick discs. I let them ferment again three hours covered with a cloth and put in the baking paper, taking them to the maximum possible fermentation, so that when baking does not greasen. In the image you see how the perfect bread is without greña.
6. At two and a half hours, the oven at the top of degrees, with heat up and down. At three hours of baking fermentation in the sole of the oven the pieces in batches of 6 and 5 respectively (11 pieces came out) about 5 minutes, lowering the temperature to 225 ° C just when putting them. All without steam. The image looks like the sole of the Andalusian gizzer after baking.
7. In the image you see how the breadcrumbs looks. Dry yeast has triple effect than fresh yeast, therefore 1/3 of dry yeast is used with respect to fresh yeast. For this easy male recipe, if you use the fresh you should put 18 grams. If you have any questions regarding the vocabulary expressed in the recipe or anything else, ask and solve the doubts. Don miss these other recipes if you are interested:- Homemade bread with easy integral flour
– Homemade whole bread with dry yeast
– Homemade hamburger bread
