The recipe of home-made bread with the tips of Monica
In these days, we asked our beloved readers, to give us some tips on what you can do at home! And of course the kitchen is on the first place. Today we give you a recipe, as suggested by Monica, who advised us how to make bread at home! What do you think? Might be a good idea in view of the confinement. Put your hands in the dough, maybe even with our children, to bring to the table a lot of delicacies. And let's start from the bread, so we will avoid to go often to buy it!
Thank you very much Monica for giving us her recipe.
Monica uses the thermomix to make it at home this delicious bread.
7 g of fresh yeast
5 g of sugar
370 g of water + 250 g for fermentation in the jug ( those who use thermomix)
395 g of flour manitoba
260 g of flour type 00
12 g salt
First thing, grease with a little oil to the container of the varoma.
In a jug place the yeast, sugar and 370 g of water, mix 20 seconds speed 2.
Add the flour manitoba and knead spiga 1 minute.
Add the 00 flour and the salt, mix spiga 3 minutes.
Transferred the dough on your work surface, make a ball and place it in the container of the varoma, then close the varoma with the lid.
Put into the jug, 250 g of water, position the varoma and set fermentation 2 h at 40°C.
If you do not have thermomix, you can follow the same procedure as in the planetary, then transfer the dough in a bowl oiled, let rise for 3 hours in the prover or in the oven with the light on and a pan of water, careful here the amount of water will be about 100 g instead of 250 g used in the jug thermomix.
Then proceed from here in two cases:
Preheat the oven to 200°C and cover the plate with baking paper.
Flour the work surface and move the risen dough, divide it into 4 parts of equal weight (about 270 g a) give it the shape of the slippers.
Lay them on the baking tray and sprinkle both above and below the slippers with the semolina flour.
Bake in a hot oven ventilated for 15 minutes at 200°C then lower to 180°C and continue cooking for a further 15 minutes.
And lo and behold, the bread is served. Thanks to Monica, who sent us the recipe for her homemade bread.
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