Performance<\/span>1<\/p>bread<\/span><\/div><\/div><\/div>Ingredients<\/h3>- <\/span>
240g bread flour or strong flour<\/span><\/p><\/li>- <\/span>
60g wholemeal flour<\/span><\/p><\/li>- <\/span>
210g Filtered or mineral water (you can reduce the amount if your flour does not support it)<\/span><\/p><\/li>- <\/span>
60g Active Levain (1:1:1 \u2013 equal parts flour, natural yeast and water)<\/span><\/p><\/li>- <\/span>
6g of salt<\/span><\/p><\/li><\/ul><\/div>Directions<\/h3>- Dissolve the yeast in the water with your hands.<\/li>
- Add the flour and mix well until there are no dry parts left. Cover the bowl.<\/li>
- Rest the dough for an hour.<\/li>
- Add the salt. Mix well (4 to 5 minutes) until you are sure the salt has been incorporated. Cover the bowl again and rest for another 30 minutes.<\/li>
- Primary Fermentation<\/strong><\/li>
- Do 3 series of folds (strecht & fold) with intervals of 30 min. Watch the dough rise. If the temperature in the kitchen is high (above 26C), fermentation can be faster.
![\"Dobras](\"https:\/\/bailabakes.com\/wp-content\/uploads\/2021\/05\/10.jpg\" "\\"10\\"")
<\/li> - At the end of the 3rd fold, control the veil stitch. Stretch a point of dough with two hands in opposite directions and check if an elastic membrane has been created. If you haven't reached that point, wait another 30 minutes and make another fold.<\/li>
- Let the dough rest for approximately 2 hours. Everything will depend on the temperature of your kitchen. Control the volume of the dough. It should grow from 25 to 50%.<\/li>
- Pre-modeling<\/strong><\/li>
- The dough has risen and is ready to be pre-shaped. Pour the dough onto a surface. At this point there is no need to sprinkle with flour. To make it easier, you can spray it with water. Fold over itself in all directions, gather all the ends in the center, make a ball and turn the dough. With light circular movements. Model a ball and wait 15 to 20 minutes for the dough to relax.
![\"Pr\u00e9-modelagem](\"https:\/\/bailabakes.com\/wp-content\/uploads\/2021\/05\/11.jpg\" "\\"Pre")
<\/li> - Final Modeling<\/strong><\/li>
- Prepare a banneton, sprinkling it with brown rice flour.<\/li>
- Make the final modeling and place the dough in the banneton. Cover and refrigerate for 12 to 24 hours. <\/li>
- Baking bread (Coction)<\/strong><\/li>
- Preheat the oven to 260C and heat the pan for at least 30 minutes<\/li>
- Take the dough out of the fridge and cut it with a baker's blade.<\/li>
- Place immediately in the pot, but first spray water on the lid on the pot to create more steam. <\/li>
- Bake the dough for 20 minutes (250C) with the lid on<\/li>
- Remove the lid and bake for 15 to 20 min (230C \u2013 220C). Depending on your oven and the desired color, <\/li>
- Cooling
<\/strong><\/li>- Let it cool completely. At least for 2 hours<\/li>
- Afterwards, just taste! Can be frozen for up to 3 months<\/li><\/ul><\/div>
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Notes<\/h3>\n\t\t\t\t\t- remember that everything will depend on your kitchen conditions such as the temperature of the room and your oven.<\/li><\/ul>\n\t\t\t\t<\/div>
![\"P\u00e3o](\"https:\/\/bailabakes.com\/wp-content\/uploads\/2021\/05\/Pao-inciante-e1621541901170.jpg\")
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