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.
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.
- 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) .- 
0 comments:
Post a Comment