Breads of the world
Bread of pagès
Introduction
Bread of pages that translated it means peasant is
characterized because:
It contains is more strong than other classic breads. For
what it the crumb of the interior is
kept soft more days.
Ingredients
¼ of flour ground in the Stone
600g of strong flour
¼ l of wáter
40g of yeast
64g of fat salt
Production
Step1. First, put the wáter in a
bowl, together with the flours, yeast and to knead it well during 15 minutes
and to leave it to rest 40 minuts.
Step 2. Spent 40 minutes we return
to knead during 10 minutes and leave it to rest 30 minutes more.
Step 3. Immediately afterwards
return to knead 5 minutes more, to cut the dough in chunks of 800 grams, to
give him round form and to stop to rest 2 hours more.
Step 4. To finish we make him 4
politely above, put flour and we it cook to the oven for 1 hour to 200º.
Recommendations
This type of bread, it is a good
suggestion for:
-To extended with garlic, tomate and oil
-To do slices toasted with
escalibada above
Nice recipe!
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