Masar the ingredients of the first preparation until a mass is not too extensible.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make Creole bread (Argentina): |
| Half force flour (w = 180 and a p/l = 0.6) 3,000 grams salt 60 grams pressed yeast 100 grams water 1,800 grams Total weight of the mass 4.960 para the second preparation half force in half force 500 grams salt 10 grams Malta extract 30 grams margarina of cream 70 grams perloante panario c/s (*) water o- 300 grams |
Ingredients to make Creole bread (Argentina):
2. Let it ferment for about 60 minutes at 30 degrees Celsius.
3. With the second preparing: graze the ingredients of the second preparation and half grazed.
4. Incorporate the first mass (the first preparation of the formula) until an extensible plaston is achieved.
5. The final temperature must be 24 degrees C. and we will let it ferment for 30 minutes.
6. Stretch the dough with the roller or with the laminator. The plaston must have a 2cm width.
7. Take one of the sides of the dough and make a 6 cm wide sheet.
8. Sprinkle with flour above before starting to cut.
9. Cut the pieces so that the band where we have folded it is whole.
10. To make the pieces to serve a round cuttage of about 7 cm in diameter.
11. Place the pieces on cans or fabrics trying to touch each other (6 to 8 pieces per bar).
12. Subsequently let them ferment until they triple their volume.
13. To finish we will cook at 230º C for 20 minutes.
14. You can do it directly on the floor oven (in this case the time will be lower) or in a chanted can.
