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

HAMBURGER BUNS INGREDIENTS: 1   KG BREAD FLOUR 25 GRAMS DRY YEAST 20 GRAMS SALT1 PC EGG 25 GRAMS SUGAR 40 GRAMS BUTTER 15 GRAMS IMPROVER 550 GRAMS FRESH MILK 1 PC EGG PROCEDURE: Mix all ingredients and make a good smooth dough. Let it rise and then shape it in 100 grams buns, make second rise and then, brush the top with one beaten egg mixed with two spoons of milk, spread on the egg some sesame seeds. Bake at 210 degrees until ready. After baking brush lightly each bun with a little vegetable oil,
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 square, cut
Post a Comment
Read more

Bi Coloured Croissant

Ingredients for 10 servings ⅔ cup whole milk (170 mL) ⅔ cup water (170 mL) 5 cups unbleached all-purpose flour (600 g) , plus more for dusting ¼ cup granulated sugar (45 g) 1 tablespoon kosher salt 1 tablespoon instant dry yeast 3 tablespoons unsalted european-style butter, cubed, softened 5 food colorings, different colors 1 ¼ cups unsalted european-style butter (275 g) , shaped into an 8X6-in (20x15-cm) rectangle, cold 1 large egg, beaten SPECIAL EQUIPMENT food-safe glove Preparation In a large bowl, combine the milk and water. On top of the liquid, add the flour, sugar, salt, yeast, and cubed butter. Mix just until the dough comes together, but don’t overmix. Set aside ¼ of the dough and transfer the rest to a lightly floured surface. Knead until the flour is fully incorporated. Shape into a ball, place in a large bowl, cover with plastic wrap, and let rest at room temperature for 2 hours. Divide the reserved quarter of dough into 5 equal p
Post a Comment
Read more