Skip to main content

POLENTA BREAD


POLENTA BREAD
INGREDIENTS: 
400 GRAMS BREAD FLOUR
200 GRAMS CAKE FLOUR
200 GRAMS POLENTA
50 GRAMS BIGA
15 GRAMS DRY YEAST
5 GRAMS SUGAR
20 GRAMS SALT
480 GRAMS WATER
HOW TO DO:
·       Mix flours with salt and yeast, add water and olive oil, BIGA and kneed the dough until smooth.
·       Place the dough to raise until double in volume and then shape in 4 long loaves, let them rise for a second time until ready.
·       Make three cross incisions on each loaf and bake at 220 degrees for 20  minutes, then drop the temperature to 200 degrees and bake until ready.

Labels:

Comments

Post a Comment

Popular posts from this blog

CRUMBLE EGG CROISSANT

8 large eggs 100g grated  cheddar a splash of  milk small bunch chives, snipped 4 large croissants Method In a bowl, whisk the eggs, cheddar, milk and some seasoning. Pour into a saucepan and heat gently, stirring continuously, until softly scrambled. Stir in chives, then split open croissants (warm them first if you have an oven) and put the scrambled eggs inside.
Post a Comment
Read more

THE BASIC OF BAKING BREAD

Post a Comment
Read more

How to make croissant

Croissant Recipe 1 Kind of food: Qauntity 2 Ingredients: Qty/ Kg/L 3 Yeast 30 g 4 Flour 1000 g 5 Sugar 150 g 6 Butter Filling 700 g 7 Salt 20 g 8 Water 500 ml 9 Milk powder 50  g 10   Eggs 2pcs Make the dough Combine all of the dough ingredients in the bowl of a stand mixer fitted with the dough hook. Mix on low speed for 3 minutes, scraping the sides of the mixing bowl once if necessary. Mix on medium speed for 3 minutes. Transfer the dough to a lightly floured 10-inch pie pan or a dinner plate. Lightly flour the top of the dough and wrap well with plastic so it doesn’t dry out. Refrigerate overnight. Make the butter layer The next day, cut the cold butter lengthwise into 1/2-inch-thick slabs. Arrange the pieces on a piece of parchment or waxed paper to form a 5- to 6-inch sq...
Post a Comment
Read more