We tend to think that bread making is mysterious, a very difficult thing that we don’t have access to due to our inexperience. But nothing more, in the world of bread there are very simple elaborations, as the Lord of Bread, Ibán Yarza, has shown repeatedly. If containment of the pandemic was for a good cause – and not just for keeping it under control, of course – many of you were encouraged to lend a hand. let’s not lose it
A sufficiently hydrated rye and wheat dough like the one in these bars can sit in the refrigerator overnight to retard fermentation, give the flour time to hydrate and the gluten to develop with the least possible effort: the rest, when cold, it also helps add flavor to the bread. To this we add a very simple and minimalist format to have some great bars that will make you successful among your own and others.
We used a certain amount of whole rye flour, which gives a delicious taste, although it makes the crumb less fluffy, but the result is wonderful: like a kind of twisted ciabatta, but more compact. Do not look for large holes in the crumb – alveoli, they are called -; in return you will find simplicity and taste. As is the current, the day you dare turn on the oven, take the opportunity to post-bread and bake other things that are probably the concoction that requires the most heat, such as meat, chicken, Potatoes or even a cake. After all, in community stoves not so long ago, lighting a stove never came cheap.
difficulty
Be careful with the dough which is very soft and sticky and don’t stop sprinkling a lot of flour so it doesn’t stick.
ingredients
- 400 grams of water
- 10 g fresh baker’s yeast (or 3 g freeze-dried baker’s yeast)
- 400 g wheat flour for bread
- 140 g wholemeal rye flour
- 10 grams of salt
- 25 grams of honey
- pumpkin or sunflower seeds
preparation
The day before, mix all the ingredients except for the sunflower seeds in a bowl to form a homogeneous mass, but without kneading.
Slice the dough well, place it in a Tupperware container greased with a little oil – I recommend using a clear container so you can perfectly gauge the bubbling and proofing – and let rest at room temperature for at least 30 minutes before you start , showing some activity underneath.
Place the container in the fridge and let it sit overnight. Over time, the flour hydrates and gluten develops.
Take out the Tupperware the next day. If the dough isn’t fluffy enough, let it sit at room temperature for a while without uncovering it.
When the dough has almost doubled in volume, dump it onto a well-floured table as it is quite a sticky dough.
Sprinkle more flour on top, stretching it out gently, gradually insert your fingers into the shape of a rectangle about 40cm x 20cm. Cut the rectangle in half lengthwise so that we have two 40cm x 10cm rectangles; Flour the cut well and each part of the dough whenever necessary without fear.
Fold the two rectangles of dough over each other lengthwise and cut each into four portions. Twist each bar one turn, like Unquera ties or puff pastry ties.
Lightly dust the bars with flour, cover with plastic and leave to ferment again; Meanwhile switch on the oven at 250 °C.
When the bars are fluffy and the oven is up to operating temperature, put a sheet pan that can withstand this heat into the oven to preheat and prepare the same size parchment paper.
Drizzle the portions with water and sprinkle the sunflower seeds over them.
Take the hot tray out of the oven, wear gloves and very carefully place the baking paper on it and place each of the eight bars on the hot tray on a well-floured pallet, a spatula or a spatula.
Place the tray in the lower shelf of the oven and bake the loaves for about 10 minutes with heat from above and below, preferably with a bowl of water in the oven to provide some moisture that will help form a good crust.
After 10-12 minutes, when they have risen, connect the air (if you have them), lower the temperature to 175°C and brown for another 15-20 minutes (if your oven doesn’t have air, just reduce that Temperature). up to 195 °C) until the crust is crispy.
When the loaves are well browned and dry on the outside, remove the tray and place on a wire rack to cool. Forbidden to open them before they are cold.
If you make this recipe, share the result on your social networks with the hashtag #RecipesComidista. And if it goes wrong, complain to the Cook Ombudsman by sending an email to [email protected].