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Fairus Azlan ha publicado una actualización
# BreadChallenge (Amateur) – Pan de mantequilla
Utilicé harina de pan, suero de mantequilla, levadura seca, miel, sal marina, agua para cocer al vapor y aceite para engrasar. Después de amasar, coloqué la masa sobre un papel de pergamino ligeramente engrasado, le di forma redonda y la dejé reposar tapada con un paño de cocina para que doblara su tamaño durante 1 hora. Después de 1 hora, la vuelvo a amasar suavemente y le doy forma de hogaza, la coloco en una hoja nueva de papel de pergamino ligeramente engrasado y la cubro con un paño de cocina para la fermentación final a los 20 minutos. Mientras tanto, se mete la olla de hierro fundido en el horno y se precalienta a 210° durante 20 minutos. Por último, se coloca la masa en la olla, se espolvorea con harina y se marca. Yo rocío la hogaza con agua para crear vapor y vuelvo a colocar rápidamente la tapa sobre la olla. Se hornea durante 40 minutos a 210°. Una vez hecho, quito la tapa y horneo otros 15 minutos a 210° hasta que la parte superior del pan esté crujiente. Una vez terminado, se deja enfriar el pan antes de cortarlo.
# BreadChallenge (Amateur) – Buttermilk Loaf
I used bread flour, buttermilk, dry yeast, honey, sea salt, water for steaming and oil to grease. After kneading, I placed the dough on a lightly oiled parchment paper, shaped into a round and set aside covered with a tea towel to rest and double in size for 1 hour. After 1 hour, I gentle knock it back and shape into a loaf, place on a fresh sheet of lightly oiled parchment paper, and cover with tea towel for final proofing at 20 minutes. In the meantime cast iron is put into oven and preheat at 210° for 20 minutes. Finally, dough is placed into the pot, dusted with flour and scored. I spray loaf with water to create steam and quickly place cover back on pot. Bake for 40 minutes at 210°. Once done, I remove the lid and bake for another 15 minutes at 210° until loaf top is crispy. Once completed, bread is left to cool before cutting.
Traducido del inglés
Lana Mihajlović, Mercedes Delgado de Miguel yjaddygonzalez3 Comentarios-
Level:
Scoolinary Team
Hi, welcome to your first challenge Fairus! 😊 Lovely buttermilk loaf, the scoring opens beautifully and the crust has a warm, crisp look. The crumb seems soft and even, very sandwich-friendly. Which country are you joining us from? And what encouraged you to join one of our challenges for the first time?
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@soldamiani Hi Sol. Thank you for your compliments. I am from Singapore and this is my first time joining a bread challenge so it was exciting for me to share the results of my bake.
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Level:
Scoolinary Team
@fairusazlan-ea51a4 We’d love to see you back here often—your presence adds so much to the community 😊
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