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I bake a few times a week bread, so also today, and so I paid attention to this bread baking. Baking bread is not difficult, embutidora manual it just takes time. Once I had a bread machine, but I found that that is not well kneaded the bread, and further there was always a hole at the bottom of your bread (of which dough hook). So today I knead the bread in the planetary mixer and I bake it in the oven. A 'normal' bread weighs 750 grams, but I am usually a loaf of 500 grams because it a) faster (and you eat so often fresh bread) and b) the sandwiches (if baked in a cake tin) exactly in my mini lunchbox fit. These are the ingredients: - 280 g wholemeal flour - 40 g rye flour - 180g wheat flour - 10 g bread improver - 22g fresh yeast - 8 g salt - 280 ml of water - handful sunflower Start by weighing and mixing the flour, flours, the bread improver and sunflower seeds. I use bread improver because the rising process thus runs better and the bread that stays fresh longer. embutidora manual As well by mixing together (beater on the KitchenAid) ensures that all the ingredients are mixed well soon also in the bread (only kneading is not enough for this).
Then it's time for the water / salt / yeast mixture. I prefer to use fresh yeast, available at the bakery. That is also a good check immediately whether the baker bakes bread it myself: I had with me at three bakeries along before I was a baker who actually own baked bread (the rest get it delivered from the factory or a central bakery). Fill a bowl with approx. embutidora manual 250 ml of warm water and dissolve 8 grams of salt on it. If the salt is dissolved, add the fresh yeast and solve the yeast in the water. Leave to stand and turn meanwhile the dough hook on the KitchenAid. Add the water / salt / yeast solution to the flour mixture and let the machine knead 10 minutes to position embutidora manual two. Look at the beginning of what is happening; add smaller amounts of water until all the flour is incorporated into the dough.
After kneading gives you the dough from the bowl, press it flat and fold it a few times until you have a nice square piece of dough. Fold it in half and shape the dough into a ball (with the seam down). Grease the bowl with some olive oil (also the top edge, the plastic remains well soon paste), put the bulb in it, cover the bowl with plastic wrap and put the bowl for an hour in a warm place (mine meets the sill excellent ). After this first wicker the dough is at least doubles in size.
Remove the dough from the bowl, flatten, fold it several times until you get a flat, rectangular piece and roll it up so that it fits into a greased baking tin. I like to cover the outside with sunflower seeds. Take the rolling pin for this purpose a little wet and roll the dough roll by the sunflower seeds before you make the dough in the baking pan. Put the baking pan, covered with a towel, an hour away to rise, and preheat the oven to 220 degrees already.
I guess I find that baking bread time consuming because I Vanalles do when I bake bread according to you, because I find the container embutidora manual in the microwave in just 7 minutes I can be who I am (both gluten and wheat because I am a partner I prefer that wheat). embutidora manual Reply Delete
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