Bone and grain

Kneading time: 14´

Temperature of the dough: 26 ºC

1st Fermentation of the dough without dividing: 10´

2nd Fermentation per piece of the divided dough: 15´

3rd Fermentation of a formed piece: 1h 15´

Baking time: 17´

Temperature of the oven: 210 ºC

METHOD

• Knead everything together until you get a fine, elastic dough.
• For the Griol (grain) divide the dough and let rest for 10'. place on floured sheets before baking. Cut two cross shapes in the dough.
• For the Huesitos (bones), divide 40 g pieces and round them. Let them rest for 15 minutes and then sprinkle with flour.
• Using two balls of dough form into a bone shape.
• Ferment the pieces at 28 ºC and 75% humidity.
• Once the pieces have fermented and before putting them in the oven, turn the huesitos (bones) over.
• Bake them with steam.