The flute bread is ideal both to accompany dishes with sauces and to prepare snacks. We can buy it already prepared in our closest bakery, or enter the kitchen and make our own homemade bread. With these simple instructions that in recipesgratis.net we detail you is very easy, keep reading!
| 🚻 8 Diners | 🕘 4h | 🍵 Recipient | 🤯 Timing |
| Ingredients to make flute bread: |
| Sponge: 300 grams of flour 150 cubic centimeters of water 25 grams of yeast | AMASIJO: 700 grams of flour (5 cups) 400 cubic centimeters of water 25 grams of fine salt 25 grams of yeast manteca for the plate |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make flute bread:
1. Before starting work, there is convenient that in the kitchen there is a not very cold atmosphere. I suggest heating the environment from the beginning.
2. sponge: mix in a bowl the flour, water and yeast (water at room temperature). Knead between 5 and 7 minutes until you get a uniform bun (knead without tightening too much).
3. With a plastic spatula, cut the bun into pieces to work separately. Then join the whole dough.
4. Let the bun to double the volume (about 15 minutes). For this type of bread, it is convenient to make the sponge at the time. For others, it may be better to do it the day before.
5. Amazijo: In another bowl put the flour with water and fine salt, all at room temperature (warm atmosphere is supposed, if not achieved, water must be taught).
6. Mix everything and knead. Add the yeast and knead with your hands about 7 minutes.
7. When sponge and knead are ready, join them and knead everything together until an elastic and silky dough is obtained.
8. Divide the dough into eight equal buns, support them on a plaque, cover with film paper and let led for 15 minutes at room temperature.
9. Once the buns have been led, stretch them from the center to the tips, to shape elongated breads (about 20 or 25 cm).
10. Locate the breads on an oven plate greased with butter, leaving among them a distance of 5 cm.
11. Cover with film paper and let the double (60 minutes approx.), Now if necessarily in a warm environment (30 degrees).
12. Make each bread a pair of diagonal cuts on the surface (1 cm deep), so that they open slightly when cooked.
13. Sprinkle with water (with a spray) and bring to the oven. Cook between 23 and 25 minutes until the breads are golden.
14. Turn off the oven and leave the loaves inside for 5 more minutes, with the open oven door. The latter will make the bread bark crisp.
