![]() Remember that the inside temperature must reach 190º-194✯/88º-90✬ for the baking to be finished. Brush with beaten egg the whole surface.In my case they were 4 hours at 69,8✯/21✬. Spray with water, cover with film and leave to rise until they almost double in size.Make cuts along the entire surface of the bread.Place the pieces on a perforated tray lined with baking paper.Place both hands on the piece and slide it across the surface, in the same way as you would lengthen a baguette, to give it length.If the dough does not stick well to itself, brush the surface with a little water. Roll it up on itself to form an elongated piece.With the help of a rolling pin, roll out one of the pieces, trying to give it an elongated shape.To make the round pieces, we gently roll each of them again and make transversal cuts in the way I show you in the video. To make the long ones, I explain the process below. I shaped the rolls in two ways elongated and round.Cover with film and let rest for 15 minutes.Remember that if you have created leftovers when dividing the dough, they should always remain in the centre of the piece. Shape smoothly, without exerting too much tension.Divide the dough into 12 pieces of 71 g each.If it has not reached the desired volume, leave until it reaches this point. If you have decided to put the dough in the fridge, remember to remove it 1-2 hours before to shape the buns.In my case it was 2 hours and 30 minutes at 68✯/20✬ and 9 hours at 39✯/4✬. If we want to divide the process in 2 days, once it has grown 1/3 of its volume, refrigerate until the next day.Depending on the temperature may take more or less time. Let it rise until it almost triples in volume, a little more than doubling.Cover with film or with its corresponding lid. Make a ball with the dough and place inside a bowl or hermetic container. ![]() It should be elastic, soft, smooth and not break. ![]()
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