Bread Baking Day
INGREDIENTES:
515 gr. de harina para todo uso
2 1/2 cucharaditas de sal
1 cucharada de levadura instantánea.
300 ml. de agua templada
1 cucharadita de fécula de maíz.
PREPARACIÓN :
- En un bowl grande poner la harina, 1 1/2 cucharadita de sal y la levadura, remover todo junto y añadir el agua suficiente para obtener una masa de textura blanda y trabajarla hasta que no se pegue de las paredes del bowl.
- Colocar la masa la mesa espolvoreada con harina y amasar hasta que la textura sea homogénea.
- Formar una bola, colocar en un bowl untado con aceite, tapar y dejar levar en un lugar caliente hasta que haya doblado su tamaño.
- Aplastar la masa sobre la mesa ligeramente espolvoreada con harina, dividir la masa en 3 partes iguales y formar 3 baguettes. Tapar y dejar levar de nuevo hasta que haya doblado su tamaño.
- Precalentar el horno a 200 °C y poner un recipiente que sea apto para horno con agua en la parte inferior del horno.
- Preparar un glaseado mezclando el resto de la sal, la fécula de maíz y una cucharada de agua.Pasarlo a una olla con 125 ml de agua y llevar a ebullición sin parar de remover.
- Poner los panes en una bandeja aceitada y pintarlos con un poco de glaseado y con un cuchillo afilado hacer varios cortes en diagonal sobre la superficie de cada pan.
- Hornear unos 30 minutos e ir pintando la superficie de los panes con el glaseado cada 10 minutos hasta que estén dorados.
HOME BREAD BAGUETTE
INGREDIENTS:
515 gr. all-purpose flour
2 1/ 2 teaspoons salt
1 tablespoon instant yeast .
300 ml . warm water
1 teaspoon cornstarch .PREPARATION:
In a large bowl add the flour, 1 1/ 2 teaspoon salt and yeast , stir everything together and add enough to get a soft dough texture and work it until it does not stick to the sides of the bowl water.
Place dough floured table and knead until the texture is homogeneous.
Form a ball , place in an oiled bowl , cover and let rise in a warm place until it has doubled in size.
Flatten the dough on lightly floured board , divide the dough into 3 equal pieces and form 3 baguettes. Cover and let rise again until it has doubled in size.
Preheat oven to 200 ° C and put a container that is suitable for oven with water in the bottom of the oven.
Prepare glaze by mixing the remaining salt , cornstarch and a tablespoon of agua.Pasarlo to a pot with 125 ml of water and bring to a boil , stirring constantly .
Place the loaves on a greased tray and paint with a bit of frosting and with a sharp knife make several diagonal cuts on the surface of each pan .
Bake about 30 minutes and go painting the surface of the loaves with glaze every 10 minutes until golden .
515 gr. all-purpose flour
2 1/ 2 teaspoons salt
1 tablespoon instant yeast .
300 ml . warm water
1 teaspoon cornstarch .PREPARATION:
In a large bowl add the flour, 1 1/ 2 teaspoon salt and yeast , stir everything together and add enough to get a soft dough texture and work it until it does not stick to the sides of the bowl water.
Place dough floured table and knead until the texture is homogeneous.
Form a ball , place in an oiled bowl , cover and let rise in a warm place until it has doubled in size.
Flatten the dough on lightly floured board , divide the dough into 3 equal pieces and form 3 baguettes. Cover and let rise again until it has doubled in size.
Preheat oven to 200 ° C and put a container that is suitable for oven with water in the bottom of the oven.
Prepare glaze by mixing the remaining salt , cornstarch and a tablespoon of agua.Pasarlo to a pot with 125 ml of water and bring to a boil , stirring constantly .
Place the loaves on a greased tray and paint with a bit of frosting and with a sharp knife make several diagonal cuts on the surface of each pan .
Bake about 30 minutes and go painting the surface of the loaves with glaze every 10 minutes until golden .
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