MAIDA 200g (1 cup )
ATTA 70g (1/2 cup)
You can vary above proportion. (270 g floor/215gwater)
Salt 7g (1tsp)
Yeast instant dry 4g (1tsp)
Or fresh yeast 8g (2tsp)
Mix
Water 215g (just short of 1cup)
Mix with spoon. Keep spoons in cup of water.
Mix with hands. keep Wetting hands as dough is sticky
Cover the bowl to protect from draft.
Proofing- 30 minutes- Dough is doubled. Stretch and fold. Keep wetting hands so dough won’t stick. See video.
Repeat stretch and fold after 45 minutes. More number of proofings you do more gluten will develop and tastier the bread will be.
I do two proofings.
Line bread tin with oil generously. Transfer the dough. Stretch and fold.
Cover with another tin (see pic)
Let dough rise to top.
Over 230 degrees Centigrade
Bake for 35 min (pic)
Invert tin. Gently tap the bread out. (Pic)
Cool on rack overnight (pic)
Slice next day
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