ABN Tips. How to make your homemade Bread

We begin a new section in blog of ABN to share with all you recipes, advice and opinions related to the bakery world that we expect that you find useful. Also, we invite you to send us your opinions and suggestions so that we can also experience your sensations and experiences in the world of the Bakery.

In this first post, Milca and Lucas, our laboratory technicians have written a brief guide to elaborating an artisan bread  all their aroma and flavor... like  the old fashioned bread. We hope you enjoy it.

What do we need?

• 500g de harina panificable     
• 300 ml de agua  
• 10 gr de sal
• 10 gr de levadura fresca   

Process of elaboration

• Put the flour in a bowl and make a hole in the center, in volcano form.
• Mixed the flour and the salt
• Using a jar, dissolve the yeast in the water, for best results use lukewarm water (24 – 30ºC)
• Knead the mixed water (with the dissolved leavening) with the flour.  Continue until the dough has a consistency of molding wax.
• Make a ball with the mass, sprinkle it with flour and leave it in a warm place in the house covered with a damp cloth.
• Wait until it double its size, about 1 hour (this time will depend on the room temperature).
• Divide the ball in two equal parts, give them the form of the bread, and let them rest for 30 minutes more, on an oven tray with furnace paper.
• Preheat the oven to 230ºC.
• Before introducing the bread in the oven, pulverize with water several times, to generate steam within the oven.
• Bake for 35 minutes at 210º centigrade. This time is approximate, since it  depends on the oven. The best thing is to bring it out of the oven when it is brown or toasted.

We already have our bread just done and what is better, natural 100%