SUPER EASY BREAD WITHOUT AMASING
This bread is wonderful! At night mix and in the morning you cook it and you have bread for lunch. The recipe I saw my dear Macu she looks wonderful. I only made one change, the flour. This is a mixture of Galician flours that is wonderful and has a unique flavor, the bread comes out darker but as I say it is a bread with a rich flavor. Tell them that I made this bread on many occasions with normal flour and strength and it is luxurious. With this mixture I had not tried it and at home we loved it. Macu is a person charm, without knowing her personally it gives me the impression of knowing her as always. She with her tickets always pulls me a smile, funny, funny and I am a sosona, we were going to make a couple very careful. She now has the blog in off, but only for the moment, I know that she now has some occupations to which she has to pay close attention hehe, hey beautiful, as I know you are behind the curtain watching us, that you know that of those occupations I I have two. Come back soon curls, I miss you pretty. The bread we loved. Thanks for the recipe heaven ...
- 1 cup of wheat flour
- 2 cups of Galician flour mix (the original recipe has 2 cups of strength flour)
- 1 cup of water
- 1 teaspoon of baker's dry yeast
- 2 teaspoons of salt
Fill the cups of flour but not full, that they are a bit short to reach the edge. Put them in a bowl, add the yeast, salt and with a wooden spoon mix everything. Fill the cup of water well, this is very important so that the mass does not lack hydration. I had to add a little more water, this mixture of flours absorbed a lot and so that the dough was well hydrated, I put as half a cup more.
With a wooden spoon mix everything, you only have to take a minute for the dough to be well integrated. It will be very sticky but nothing happens, that is about having hydration. Cover with transparent film and then with kitchen towels. Leave it at room temperature all night in summer and 24 hours in winter. To me with 12 hours the mass is ready, in my kitchen it is always hot. Must be the mass after 12 hours full of bubbles.
Sprinkle of flour the work table and also the dough. Dump the dough on the table, stretch it a little to form a rectangle, fold from left to right and top to bottom. You turn it around, form a ball and leave it on top of a baking paper sprinkled with flour. Cover and let it rise for 45 minutes.
Baking is done in a casserole dish. Pyrex, I made it in two elongated aluminum trays.
Preheat the oven to 250º.
Warm up the pyrex with its lid. I heated the aluminum trays, they have to be very hot, sprinkle one of them with flour and take the dough carefully and put it on the aluminum tray with the pretty face down, touching the base of the tray, put the other tray hot on top, does not need to be hermetically closed, just put on top and bake 250º about 30 minutes. Then remove the lid and bake 15 more minutes, or until it has a nice golden color. Take it out and put it on a rack to cool it completely ..