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BREAD MAKING

BREAD MAKING. …some European recipes…. Traditional Romanian P ÂINE ROTUNDĂ. Ingrediente pentru 3 p â ini : 1,4 kg de f ă in ă , 50 g drojdie, 1 lingurita de sare, 1 li n gura de ulei pentru aluat 2 li n guri de ulei pentru uns tavile, 700 ml apa calduta (nu fierbinte!).

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BREAD MAKING

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  1. BREAD MAKING …some European recipes…

  2. Traditional RomanianPÂINE ROTUNDĂ Ingrediente pentru 3 pâini: 1,4 kg de făină, 50 g drojdie, 1 lingurita de sare, 1 lingura de ulei pentru aluat 2 linguri de ulei pentru uns tavile, 700 ml apa calduta (nu fierbinte!). Ingredients for 3 loaves of bread 1.4 kilograms of flour 50 g yeast 1 teaspoon salt, 1 teaspoon of oil for the dough 2 teaspoons of oil for the trays 700 ml warm water (not hot!) .

  3. How to make bread • We mix the flour, the yeast and the salt. • We pour warm water from time to time. • We mix it for 30 minutes and we let it rest in a warm place.

  4. We visited a bakery near our school

  5. We love this bread

  6. Traditional Catalan Bread Ingredients: 1 Kg flour 600 ml water 200 g mother mass 20 g salt 20 g enzym Barregem els ingredients regulant la temperatura de l’aigua per a què la massa estigui a 22º o 24º per poder fer la fermentació. - Mix the ingredients bearing in mind that the temperature of the water should be between 22 or 24 degrees in order to ferment.

  7. 2. Pastem la massa fins a aconseguir una textura llisa que es desenganxi de les mans. - Mix the dough until getting a uniform texture which isn't sticky. 3. Deixem reposar la massa per a què guanyi sabor, elasticitat i suavitat. - Leave the dough to rest in order to have more taste, elasticity and be more smooth.

  8. 5. Donem forma al pa. - Give the desired shape to the bread. 6. Es col·loquen les masses en safates i es cbreixen d’una tela per fer la segona fermentació. El volum del pa es triplica. Després es fan unes incisions lleus amb un ganivet humit d’aigua per millorar-ne la cocció. - Put the doughs in trays and cover them with a cloth. When you see that the volume increases make incisions with a knife.

  9. 7. Introduim el pa al forn que estarà a una temperatura d’uns 250º. - Put the bread into the oven. This should be in a temperature around 250·. 8. La massa encara augmenta pels ferments. La molla es cou i l’escorça pren forma, textura i color. - The dough is going to increase a little bit more still. The inside of the bread is going to be cooked and the outside is going to get the shape, the texture and the appropriate colour.

  10. 9. Treiem el pa del forn. Passarà d’una temperatura de 250º a 25 º. L’escorça s’esquerdarà de manera natural. - Take the bread out of the oven. The temperature is going to change from 250· to 25·. The outside of the bread is going to brake naturally. 10. Per tal de conservar-lo correctament, la temperatura ideal són els 24º. - In order to preserve the bread correctly, the ideal temperature should be 24·.

  11. Traditional SWEDISH KRINGLOR

  12. Traditional TURKISH ELMEK • Ingredients for 2 loaves • 4 glasses of flour • 1 teaspoon sugar • 1 teaspoon salt • 2 teaspoon instant dry yeast • 1½ glassses of water • 1 tablespoon of butter

  13. PROCEDURE • You can use a mixer to mix all the ingredients then you have to leave it for one hour. • Then you have to divide the dough into two and give shape and leave for another one hour. • The next step is preheating the oven to 230C.It will be ready in 20-30 minutes.

  14. Your ekmek is ready.

  15. Traditional ENGLISH BREAD ROLLS

  16. Traditional ITALIAN BREAD

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