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Candeal

• Ingredients 570 gr. white wheat flour (flour brunt "The bake").
• 260 gr. water.
• 3 gr. dry yeast for bread or 10 gr. fresh pressed yeast.
• 1 teaspoon salt dessert.

of which are reserved for preferment (biga):

• 70 gr. flour.
• 35 gr. water.
• yeast.

Development

• First make a preferment (biga): Together, the three ingredients and the mixture will be tough and pliable, we will leave it plugged into a bowl for a few hours when fermentation begins a few hours we will keep in the fridge.
• Then in a bowl will the biga and the remaining water in the recipe (225 gr.) We mix add the remaining flour (500 gr.) And finally the salt.
• mass remains very hard and difficult work by hand, I've done with mixer.
• Then you need to refine the mass, consisting flatten the dough using a rolling pin and go into folds and stretching again, to get the dough is softer ... very heavy task indeed .
• If dough machine you can help by passing it through there several times (Maribel did so, as we see in his blog "L'Art").
• then shape the bread and make the cuts.
• cover with a dish towel.
• Before introducing it into the oven the paint with water to make it bright.
  
• Bake without steam at 200 degrees and go down during the cooking temperature to drop to 170 º.

Notes:

• The recipe is based on the blog Panis Nostrum.
• The weighed is short, about an hour.