Wheat wheat bread ~ or ~ Wheat bread



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Method of preparation:

1. Put flour, yeast and salt in a bowl and add 300 ml of warm water.

- Knead everything until a ball is formed and if you feel that the dough is a little too dense and requires more water, you can add another 50 ml. I made this remark because it also depends on the type of flour.

-Make 1 minute then let the dough rest for about 5 minutes.

-Start kneading again for about 1 minute and then let the dough rest for 5 minutes.

-We knead it again for 3 minutes, then rest for 2 minutes, after which we knead it again, until the dough becomes elastic, it has a fine appearance and does not stick to the hand. When it has these descriptions, it is ready.

2. Give the dough the shape of a ball, place it in a bowl and cover the bowl with a foil. Leave it to rise, in a warm place, for 50-60 minutes or until it doubles in volume 1.5 times.

3. After the leavening time has passed, pour the dough on the table powdered with a little flour. Powder the dough so that it does not stick to your hands.

4. Using your fingers, lightly roll out the dough into a rectangle.

-We bring the bottom of the rectangle, up (-up to the middle-) and the top, down (-up to cover the bottom-).

-After we have formed this rectangle, we repeat the same procedure once more, after which we form the dough again in a ball and let it rise for about 1.30 hours, or until it doubles in volume.

5. After it has grown very well, we start by powdering a surface with flour so that the dough does not stick to the hands.

6. Divide the dough into three pieces. Sprinkle a little flour over each piece of broken dough so that it does not stick to your hand and give it the shape of a ball.

7. We put the ball on the table and with our hands powdered with flour we slowly start to press the dough and give it an oval shape.

-Then we start to fold it like this: bring the bottom a little to the center and press lightly.

-Then bring the top down to the center and close well by pressing with your fingers. This will be the bottom of the epi wand.

-Take the wand formed by hand and lengthen it slightly. Then let it rest a little.

8. After giving it a moment to breathe, we continue to lengthen the baguette until it becomes thin. It would be very advisable if we did the lengthening operation gradually to give the dough time to rest a few times. we attack the dough, it is better if we do everything gradually.

9. After the wand is as long as you want (or the size of the tray), place the wand in the tray

in which you are going to put it in the oven and in which you put a parchment paper powdered with a little corn flour.

-With a kitchen scissors cut the dough at 45 degrees, but not too deep, only on the surface.

-Pull out each resulting notch, once to the left, once to the right. Cut until we reach the end of the wand.

After everything is ready:

10. Turn the oven to 450 degrees.

-Put an empty tray under the grill where we are going to put the bread tray in the oven and quickly pour a cup of hot water into it.

-Put the bread tray and close the door quickly. Steam will help the wand to take on a beautiful color.

-Bake the bread for 30 minutes or, until it is reddish, golden.

11. When it's ready, serve epi bread as you like. After the photo session, I served it at a picnic with my family. It was delicious ... literally !!!!

Good appetite!




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