How to get a fluffy and tasty bread cooked in a pan
published on 17 May, 2018 at 17:56
Ingredients:
130g refreshed mother yeast
400g stone-ground type 1 flour
100g manitoba flour
380g water
1 teaspoon honey or sugar
10g salt
130g refreshed mother yeast
400g stone-ground type 1 flour
100g manitoba flour
380g water
1 teaspoon honey or sugar
10g salt
Directions:
Keep the mother yeast at room temperature for a couple of hours, then refresh it with 200g of flour and 100g of water. Knead the mother yeast by hand and then take the quantity needed for the bread (130g). Cut and place in a bowl, cover with plastic wrap and wait for the volume to double.
In a bowl put the flour, manitoba flour and salt, mix everything. Then break the mother yeast and sweeten it with honey or sugar, stir. Then add the dry ingredients and knead the dough. Cover with film and wait for it to double the volume (about 12 hours). Then roll out the dough and form folds, let it rest covered by a bowl, for 20 minutes (repeat this step 3 times). Subsequently cover a cutting board with flour and semolina flour, put the dough and cover with the same flour. Let it rest for another 3 hours. Heat a pot for 10-15 minutes at 250°C (500°F). Then put the dough in the pot and bake at 250°C (500°F) for 40 minutes with the lid. Then cook without lid for another 20 minutes.
Video: https://www.youtube.com/watch?v=B_XHnjlQNXg
Video: https://www.youtube.com/watch?v=B_XHnjlQNXg
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