Mastterbation Encouragment

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 °).