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@anaisgarmendia_arte: Una mochila multifacética #descuento

GarmendiaAnais
GarmendiaAnais
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Thursday 05 March 2026 01:38:40 GMT
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mayriu.paola2
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2026-03-05 01:54:14
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🥖 Bão Rustico Grande (traditional style) Properties: 1 kg of wheat flour (or more rustic, whole or stone flour) 600 ml of warm water 10 g organic dry yeast (or 30 g fresh) 1 salt 1 olive oil (optional, for softness) Lighting mode: Activate the yeast Mix the yeast with part of the warm water and let it rest for 5-10 minutes until it floats. Mix the ingredients In a large bowl, place the flour and salt. Make a hole in the center and add the activated yeast and the rest of the water. Blow the dough Mix until a homogeneous mass is formed. Knead for about 10 to 15 minutes until smooth and elastic. first fermentation Cover with a cloth and let stand for 1 to 2 hours, until doubled in volume. shape the bread Model in large round shape. Place in a floured shape or directly on a baking sheet. second fermentation Let it rest for another 30 to 40 minutes. Bake Make cuts at the top with a knife. Bake in a preheated oven at 220°C for 35-45 minutes, until golden and crispy peeled.
🥖 Bão Rustico Grande (traditional style) Properties: 1 kg of wheat flour (or more rustic, whole or stone flour) 600 ml of warm water 10 g organic dry yeast (or 30 g fresh) 1 salt 1 olive oil (optional, for softness) Lighting mode: Activate the yeast Mix the yeast with part of the warm water and let it rest for 5-10 minutes until it floats. Mix the ingredients In a large bowl, place the flour and salt. Make a hole in the center and add the activated yeast and the rest of the water. Blow the dough Mix until a homogeneous mass is formed. Knead for about 10 to 15 minutes until smooth and elastic. first fermentation Cover with a cloth and let stand for 1 to 2 hours, until doubled in volume. shape the bread Model in large round shape. Place in a floured shape or directly on a baking sheet. second fermentation Let it rest for another 30 to 40 minutes. Bake Make cuts at the top with a knife. Bake in a preheated oven at 220°C for 35-45 minutes, until golden and crispy peeled.

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