Toña ‘burnt bread’
Kneading time: 20'/ 26'
Temperature of the dough: 26 ºC
1st fermentation (the dough is not divided yet): 20'.
2nd fermentation (the dough divided):
3rd fermentation (the piece is finished): 2 h
Cooking time: 20'.
Temperature of the oven: 180 ºC
- Kneading has two phases:
- Firstly half of the flour is kneaded with all the water and part of the yeast using a sponge
- Secondly once the sponge has fermented for 2 hours to 24 hours, it is kneaded with the rest of the ingredients.
- The kneading must be intense, as it is a very strong flour.
- Sometimes the time used for kneading can be doubled that of ordinary bread.
- Once the dough has fermented, divide the pieces into the desired size and bowl.
- Place the pieces tightly in sheets and ferment at 30 ºC and 75% humidity.
- Once the pieces have fermented, brush them with egg and decorate them.
- Bake without steam.
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