This is my way to breakfast a tomato, usually with a drizzle of oil and frontando when I most enjoy is when the bread is homemade and tostadito… uhmmmm that smell of bread freshly fact…
The fact that me not complicated lot, thanks to the chefo-matic, but I begin to investigate to begin to improve in the subject of the bakery, but for now I am in other parts…. to see what takes to chop.
To do it by hand, all solid ingredients on the counter in the form of a volcano, and we are adding the liquids carefully, you know that it depends on the flour admiete more or less water.
-500 gr. of flour for bread with multicereals. (Lildl)
-220 ml. of warm water.
-1/2 teaspoon of lyophilized Baker yeast.
-1 teaspoon of soy lecithin
-1 teaspoon Brewer’s yeast
-2 tablespoons of olive oil
-1/2 teaspoon salt.
As always with the bread, first solids, put in Bowl flour, soy lecithin, Brewer’s yeast, salt and yeast, the latter never touch or the salt ended with the properties of yeast.
Then add the olive oil and water little by little, depends on the flour you will need more or less.
We put the machine to work in kneading mode, if you don’t have, you can make a volcano on the hob with the solids and go incorporating water little by little and kneading by hand.
Once everything is incorporated and the dough doesn’t stick, proceed to do the levados, in my case its programme of bread machine does it all, where it is manual, leave the dough covered until it doubled the volume, two hours, then are then knead again to remove the air and leave two more hoursthen gives way to the bread and let levar again, once it has been rising for the third time, makes a few cuts, or if you had it in a mold to form the typical “bread” gets into the oven about 50 minutes at 180 °.