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Semi-whole brown beer bread

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Semi-whole brown beer bread


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Tempo de preparo

24 hour(s)


3 servings

Graciani Mattjie

  • Ingredients
  • Recipe
  • High protein white wheat flour for bread600 g
  • Whole wheat flour230 g
  • Black beer500 ml
  • Vegetable oil or lard20 g
  • Salt16 g
  • Levain250 g
  1. Mix all the ingredients and knead well. It's a soft dough. Knead for 15 minutes and let it rest for 1 hour in a covered bowl.
  2. Do 4 to 5 tuck sessions every half hour. Anyone who doesn't know what bending is all about has many videos on YouTube showing it. Always to let the gluten activate and make the dough elastic.
  3. Cut into 3 equal portions and shape the buns. Place in greased bread pans.
  4. Wrap the mold in cling film and place in the fridge overnight. Remove from the fridge and let the fermentation process finish. Until m triples the mass in the mold.
  5. Preheat the oven to 220° and place a pan with a cup of boiling water on the bottom of the oven.
  6. Put the buns to bake. After half an hour, remove the form with water from the oven. When the buns are golden brown, it's ready.

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