12
General method of baking loaves:
1) Weigh out the ingredients.
2) Knead the whole into an elastic dough.
If necessary :
- add water if the dough is too solid
- add flour if the dough is too limp
At the end of kneading, add the salt and let the machine knead a few more minutes.
3) Finishing off the dough :
- pre-rising of 30 min., covered with damp cloth or plastic
- push and fold the dough
4) Making breads :
- weigh out the dough parts : large bread 900 gr. / small bread 450 gr.
- round the dough parts and lay, with the fold downwards, on the boards sprinkled with
whole-wheat flour
5) After half-rising, briefly move the loaves so they don’t stick to the boards.
6) Continue rising up to double size.
7) 10 min. before the baking, carve the loaves with a sharp knife.
8) Bake in the oven on 230° C (large bread 45 min., small bread 30 min.).
9) 10 to 15 min. before the end of the baking time open the steam vent(s).
Note : you can also use baking trays or baking tins instead of boards.
To Next Page
Loading...