Fetish Stomachsitting

Pan Bread kneading and resting

Ingredients

• 450 gr. bread flour 50 g
• . rye flour
• 250 gr.
water
• 3 gr. dry baker's yeast or 10 gr.
• the fresh 10 gr.
• salt 100 gr. sourdough (50 gr. of flour + 50 gr. of water)
• A bit of semolina
  

if you do not sourdough would put 50g. more than flour and water in the recipe

Poolish or sponge

Of the ingredients of the recipe, take part to make this poolish

• 100 gr.
• water 125 gr. 3g
• flour. dry yeast for bread or 9gr. fresh yeast bread
  

Development

Mass

• poolish Mix ingredients and let three or four hours resting well covered.
• Put in a bowl the remaining water and starter, and mix. Add the flour and salt.
• Mix a little. There will be a pasty patchy. We will
• mass lying covered for 10/15 minutes and then remove the dough again for two or three minutes (I removed it with a silicone spatula.)
• Again we will cover and leave for another little while .... so several times until we see that the mass is changing without any effort. Finally
• be smooth and elastic dough kneading without long and tiring.

Stretching and bending

• We'll sit around 30/40 minutes and turn over onto a floured surface. As a body with water is sticky and if espolvea we can handle the better. Roll out the dough
• without degas and bend the ends inward crossing them at the top. We turn the dough
• 180 °, we will stretch and bend .... always without degassing.
• we will cover and leave another similar to the previous time.
• stretched and we will repeat the well plugging weigh. Form

• Divide the dough into equal portions and on a floured surface (or semolina, which is what I used myself) how to give careful not gas baguette. We will weigh
• well covered. Bake

• Bake at 250 ° for 10 minutes at 200 ° until the end.
• I left the bread in the oven 5 minutes after I turned it off, to be finished cooking.

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traditional Panquemaos

Ingredients (original recipe)

• 12 eggs
• 2 "Michet" (*) mild olive oil
• 750 gr.
• sugar 4 "Michet" water
• 2,500 gr.
• flour Pinch of salt 1
• yeast tablet (of the big bakery)
  

(I have divided all the ingredients in the recipe by 4, so I used about 30 gr. or fresh yeast 10 g of dry baker's yeast)

Ingredients or start Poolish

• 3 gr.
• dry yeast 85 gr. water (1 Micheta)
• 100 gr.
flour

Development

• Mix and leave a few hours until bubbly, tightly covered with plastic wrap.
• Put in a bowl the flour, beaten eggs, sugar, and go start stirring.
• Then add the remaining yeast, stir a little, then the salt and then mixing a little oil.
• has become a flabby pasta, I made a little rest, and occasionally returned to amass a little (2 or 3 minutes) and let stand again, and four times.
• Then I left to ferment until doubled in volume, I have given and I find a kneading the dough could work either spraying the surface with a little oil.
• Shape and let it stand tightly covered with plastic dipped in oil.
• Paint with egg and sprinkle with sugar.
• Bake at 180 ° with no steam resistance.

NOTES

• Recipe "panquemaos" Amparo howl.
• (*) The recipe has some measures, "Michet", equivalent to the capacity of a small glass of these Duralex.
• As you'll see no leads or overwritten, or liqueur, or orange blossom water, as it is a pretty recipe former of which were made with what was usual.
• I put in some chocolate chips at the request of the babies.
  

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Ingredients

• 300 gr. wheat flour (I bought at the bakery)
• 100 gr.
• Semolina 270 gr.
• mineral water 1 tsp.
dessert
• salt 1 tsp.
dessert of honey 2 tablespoons oil
• 3 gr. dry baker's yeast or 9 grams. fresh baker's yeast

Development

Poolish
• First I made a 100-gr. water in the recipe, 125 gr. wheat flour and yeast (these ingredients make the recipe once heavy).
• mix and cover dish with plastic wrap, letting it sit overnight.

• next day put the poolish and add the remaining water, stir and gradually add the remaining flour, both wheat semolina, oil and after mixing the salt.

• Like knead a bit and let the dough rest a while, then again a bit of dough and let rest again.

We

• folds Flour a work surface, as it is a little soft and sticky dough, then let stand for 40 minutes and repeat the folds back to rest, leaving the dough to ferment.

• Importance of folds:

1. Da stiffness to a very liquid dough. Create a crumb
2. interesting, varied alveoli (since you're stretching the bubbles that are created in the fermentation). Unify
3. mass temperature during fermentation. Optimize
4. (so to speak) fermentation, because the gas is distributed and does not saturate the yeast, which can continue doing your job.

• Then I put the dough into two banetones floured, covering them with sheets of cloth and leaving until it doubles in volume.

• firestone Baked on hot (250 °).

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semolina bread with coffee custard baked Arabic bread


Ingredients

• 1 / 2 l. of whipping cream
• 350 gr. coffee (espresso machine)
• royal pudding 1 envelope (8 servings)
  
• caramelized sugar (goes with custard)

carmelize

Put the sugar in a pan. Book.

Development

With Thermomix

• While the glass of the Thermomix, pour all ingredients (cream, coffee and flan).
• 7 or 8 minutes Place temp. 100 ° vel 6 (must reach 100 ° so the time is estimated depending on the temperature of the cream and if the coffee is freshly made.) Traditional

• Put in a medium saucepan heat the cream and some coffee, the rest break on the content of the pudding (follow instructions).
• When it starts to boil add the custard thinned with the rest of the coffee and stir until it returns to boil.
• stir continuously to prevent sticking.

• Pour into caramelized pan and let lose temperature before placing in the refrigerator.
• Unmold and serve it cold ... best overnight.

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(or grilled / fried) bread with natural yeast



Ingredients

• 300 gr.
• Semolina 200 gr. white wheat flour 1 tablespoon
• sugar 25 gr. fresh yeast or 8 gr. baker's dry yeast 3 tablespoons
• oil or melted butter 3 tablespoons
• natural yogurt
• warm water (300 gr. approx.) Salt

Preparation

• Mix ingredients and let rise about an hour .
• Then make the shapes of cake and let stand on a strip of cloth (I put on silicon wafers).
• Once fermented, heat the oven and put the cake on the baking stone (I put the sheeting on the stone) flattening a little with the hand (the next time the aplanaré more).

Development

With Thermomix

• will put the liquid with sugar (water, oil and yogurt) 1 minute 37 ° vel. 1.
• Then add the yeast, flour, semolina and finally the salt. 1 minutes vel spike.
• We'll rest, then will we get the dough to shape the cakes.
  

With
bakery

• We will first liquid (water, oil and yogurt) and yeast, then sugar, about it with the semolina flour and finally the salt.
• select a menu and knead slightly unbaked (On the chef or matic is the n. 13).
• Once finished, remove and shape cakes.

With mixer

• Put flour in the bowl with the sugar and yeast, connecting and adding the yogurt, water, and finally the oil will help us separate the dough well ganache and the bucket.
• Cover and let stand covered until it ferments.
• Remove and shape the cakes that will generously floured cloth, I covered to avoid drying out.

Baked

fermented
• Then once the oven warm up well the maximum and if we baking stone or tile will do about this, if not in an oven tray.
• I've done two so as not fit me all at once.
• Once the bread in the oven and after 10 minutes bajeremos temperature to 200 °.

NOTES

• first published in French that I facilitated Olite. I have not put
• cause water vapor as being a leading yogurt bread and oil does not give a crispy crust if we have abundant moisture in the oven.
• This same bread can be made in the skillet or griddle that's how they do daily.
  

A plate (pan) .-