Equipment to be used: Spiral kneader or mixer with 1 day (depending on display stirring hook, greased trays.
Pre-ferment Product:
Birote Product :
Refresh for dough Product:
Vida útil del producto terminado
1 day (depending conditions)
---------------------
Pre-ferment Procedure
1 To prepare the pre-ferment, all the ingredients are mixed and let rest covered for 24 hours in a cool, dry place.
Procedure
2 Add the dry ingredients to the saucepan of the machine and mix for one minute.
3 Add the liquids and pre-ferment and knead only until integrated, it is not necessary to achieve any specific point since if we activate the gluten too much, the bread will be very bulky.
4 Let the dough rest for 20 minutes.
5 Weigh 3 Kg / 7Lb sticks, cut and form the birotes, as if they were bolillos but without sharpening the tips.
6 Place on leavening boards or trays. If you have boards: place with the closure facing up, if you have trays they should be put into the chamber (HR 80%) for them not to dry out, but we should avoid them from growing too much.
7 Before baking, make a cut, put in the oven at 220 ° C / 430 ° F for approximately 25 minutes. With initial steam of 5´
Refresh for dough Procedure
8 To refresh, all the ingredients should be mixed until they are integrated, then this dough will serve as a daily pre-ferment, always using the leftover to restart the process.
Pre-ferment Procedure
1 To prepare the pre-ferment, all the ingredients are mixed and let rest covered for 24 hours in a cool, dry place.
Procedure
2 Add the dry ingredients to the saucepan of the machine and mix for one minute.
3 Add the liquids and pre-ferment and knead only until integrated, it is not necessary to achieve any specific point since if we activate the gluten too much, the bread will be very bulky.
4 Let the dough rest for 20 minutes.
5 Weigh 3 Kg / 7Lb sticks, cut and form the birotes, as if they were bolillos but without sharpening the tips.
6 Place on leavening boards or trays. If you have boards: place with the closure facing up, if you have trays they should be put into the chamber (HR 80%) for them not to dry out, but we should avoid them from growing too much.
7 Before baking, make a cut, put in the oven at 220 ° C / 430 ° F for approximately 25 minutes. With initial steam of 5´
Refresh for dough Procedure
8 To refresh, all the ingredients should be mixed until they are integrated, then this dough will serve as a daily pre-ferment, always using the leftover to restart the process.