Lyrical Festival Dance Costumes

the stone Banneton Roscón


Ingredients

• 400 gr.
• flour 250 gr.
water
• 6 gr. of active dry yeast or 20 gr. fresh yeast for bread
• 1cta.
salt

First, these ingredients will remove a part to make the poolish , ie, we take:

• 135 gr.
• flour 100 gr.
water
• 2 gr.
yeast

we mix and let stand a few hours (I leave it overnight in the fridge) covered with plastic wrap.

Development

mixer

• Place in the bowl of the mixer the poolish and the remaining water in the recipe (150 gr.)
• clothed themselves, and letting the machine mix well.
• Then gradually add the remaining flour (265 gr.) Leave it to mix well until dough is released from the base of the container. Now add the
• salt and a few minutes the rest of the yeast (4 gr.).

• Fermentation will leave the dough rest 20 minutes and then we will draw on a heavily floured surface will first bending folds to join in the center side and then the top and bottom that also will join in the center.
• Dejermos stand for 30 minutes and repeat the folds after about 40/50 minutes.
• banneton Now sprinkle the flour and place them with plenty of dough, sprinkle in flour well, we will cover with a thin cotton cloth.

NOTES:

• The banneton is a container which makes the second weighed improving the quality of the crust.
• I used bread flour that I purchased in www.elamasadero.com . This flour is incorporated in the flour improver ... and I liked it.