Resumo de The Bread Recipe From My Mother

?THE BREAD recipe from my grandmother

Le material: one oven (temperature being able to go up to 220 °C), one large salad bowl or better a ground bowl, oval odes dishes out of ground, one linen (cloths of kitchen), one razor blade.
? the ingredients: 500 grams of flour whole-wheat by bread, o1/4 liter of water per bread, o1 soup spoon of salt by bread, leaven.
?the preparation takes place in 4 stages: bread dough in a large salad bowl, mix water, salt and the leaven. The leaven must be almost diluted in water. Add then half of the flour and mix using a spoon out of wooden. If you chose to put sesame, put before adding second half (or the rest of the flour). Thus add second half of the flour. When you obtain almost a ball of paste, put flour on your scheme of work and leave the ball the salad bowl, it is at this time that the paste should be kneaded. It is not very complicated, but it is to have better seen somebody doing it.
When your ball of paste is sufficiently kneaded, put a little flour so that the paste does not stick, give it in the salad bowl and cover the whole with a linen. Let rest 1 hour and 30 minutes approximately one formatted normally, the paste doubled volume (even more). It is at this time that the paste must be divided into lumps, lumps which will form each one a bread. Knead the lumps again, put flour on them and put them in the dishes bread. Using a razor blade, cut has approximately 1cm depth your breads
by inclining your razor blade of 45 degrees towards the right-hand side or the left, in manner has what the breads do not explode at the time of cooking. You must again let the breads rest during 1 hour before cooking During this time, put your oven to be heated, thermostat 8 (or 220 °C).For each bread spends approximately 45 minutes to be cooked. One should not hesitate with cooking the breads, the external crust well becoming maroon. If your bread is not sufficiently cooked, it will be indigestible. Not to forget to place in on the plate of the furnace a metal container with water, in order to prevent that the bread dries during cooking. To check if a bread is cooked, you transpierce it with an expert swordsman of knife, if the blade is dry and without moisture the bread is cooked.
Your pleasure it is often disadvised eating the bread when it is just cook and hot, normally you should be waited until the bread dries a little. Personally, when your house is filled with a pleasant hot bread odour, it is a pleasure of seeing salted butter to melt on a still hot slice bread

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