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Roscón Kings with sourdough (no commercial yeast)

The original recipe is the Iban Yarza of "bread board" that I modified a bit by changing the preferment of sourdough baking powder (the good both ways It all depends on the patience that you have that day.)

Ingredients

R original ecet

• 140 gr. pre-ferment (90 flour, 50 milk, 2 yeast, fermented)
• 100-120 gr. infusion of milk, citrus, cinnamon, rum and orange blossom water
• 340 gr.
• bread flour 70 gr. 07/10/1915
• sugar gr. fresh yeast (or 2-3-5 gr. of dry yeast, it all depends on the rush you have)
• 60 gr.
• butter 3 tablespoons rum 2 teaspoons
• blossom water
lemon zest Pinch of salt
• candied fruit, cherries, sugar, almonds, etc., to decorate
• egg, beaten for brushing
• Cinnamon, orange and lemon peel to boil in milk

Recipe adapted by me

• 100 gr.
• milk 150 gr. sourdough (I used only unleavened sourdough conventional)
• 400 gr. bread flour "the bakery"
• 70 gr.
• sugar 60 gr.
• butter 2 tablespoons of rum
• 2 tablespoons orange blossom water
Scratches
• lemon and orange
• 1 cinnamon stick
• cherries, sliced \u200b\u200balmonds, chocolate and sugar beads for
decorate

Day 4 at 16 hours

• First I took 50 gr. sourdough that was active and I've added 50 more milk 50 gr. flour. I left it covered about 6 hours until it was full of bubbles.

Day 4 at 20 hours

• I made the infusion of milk with scrapes of orange, lemon and cinnamon. When it was warm I added the orange and rum to cool a little faster.
• I've already brewed tea I've added the sourdough I've mixed and left to stand for one hour.
• I've come to the mixer and I added the remaining ingredients except the butter, it has been kneaded for 5 minutes at low speed, then I added the butter cream (squishy), after another 5 minutes of kneading I removed the dough hook, I've covered tightly with plastic wrap in the same bowl.
• The mass has to be soft, shiny and slightly sticky but is perfectly able to manipulate with their hands smeared with sweet oil droplet.
• all depends on the quality of flour, egg size and the size of the spoon we use to measure the orange blossom water and rum.
• I left in the refrigerator overnight.

Day 5 at 12 noon

• I removed the bowl from the refrigerator, I have given is not gas only, for it will then be larger alveoli. I put it on parchment paper or waxed.
• Again I covered with plastic wrap dipped in oil this time and I left the kitchen to ferment.
• As a single mother has mass without commercial yeast and has been in the fridge takes a while to start to weigh as the dough was cold.

Day 5 at 19.30

• Preheat oven with baking stone on the first level low since starting my oven does not work under very strong (modern ovens), I have the option of resistance, up and down to 200 º.
• While I have uncovered the mass had doubled in volume, I have painted with egg and I decorated with cherries, sliced \u200b\u200balmonds, sugar, chocolate dipped and beads. My kids
• candied fruits are not so enthusiastic and just throwing them. 6 years ago my young son asked me to put pearls in chocolate roulade, we do so, it is with so much color but do not leave crumbs.

Day 5 at 20 hours

• I put the roulade baking on the stone and I've lowered the temperature to 180 º, so until golden brown I've seen, it will not half an hour.
• I liked the result of what has gone in the oven.
• I put it on microwave rack to cool.
• party and I have completed half of cream and pastry cream through, now I have the figures (Bean and King) and I cheat like all the years and whom you will come to be king.