Galician rye bread
Kneading time: 15’
Temperature of the dough: 25 ºC
1ª Fermentation of the dough without dividing: 1h
2ª Fermentation of a piece of the divided dough: 1h/1h 30’
3ª Fermentation of a formed piece: 10’
Baking time: 50’
Temperature of the oven: 190 ºC/ 200 ºC
- Once a fine and elastic dough has been obtained, place the dough in a floured container for 1 hour.
- During this time the dough will ferment, doubling its initial volume.
- If, when the dough is poured onto the table, it becomes flat, this means that the dough has been fermenting longer than necessary.
- Always weigh the pieces manually.
- Make balls and place them on previously floured wood or cloth.
- Fermentation without humidity, taking care that the dough does not harden.
- When there are 10 minutes left to bake, make the traditional ribbon on top of it.
- Bake without steam. Open the oven door once the pieces have taken on some colour.
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