Homemade bread (Pan casero)

This bread recipe is from the Richard Bertinet´s  book:  "Dough".

This bread  takes a long time to be made but  when finally you eat a piece of this bread you realize that worth to spend  a little more of time to get  this incredible flavor and texture.


Ingredients:

For the ferment:
200g of Strong flour
50g of Rye flour
5g of Yeast
5g of Salt
125g of Fresh water

Mix the strong flour with the rye flour.  Add the yeast to the flour and crumble it with your fingertips. Add the salt and the water and knead it.

Put the dough in a bowl, cover it with a plastic film and wait 4-6 hours, or all the night in the fridge.

Rest of the ingredients:
The ferment
500g of Strong flour
100g of Rye flour
5g of Yeast
15g of Salt
400g of Fresh water

We need a big bowl.  Put the ferment carefully in the bowl. Add the 2 types of flour, the yeast and mix it. Add the salt and the water and knead it until get a flexible and elastic paste. Make a ball with it and put it in a floured bowl. Cover it with a kitchen towel and wait 1 hour.


Then put the dough in a table and knead it. Make a ball and  put it in a bowl again. Now you only have to wait 1/2 hour.

Now we have to make 2 balls of dough. We´re going to bake 2 piece of bread. Put a floured kitchen towel in a bowl and place one of the dough balls in it. Do the same with the other ball. Cover it with another kitchen towel and wait about 1 hour and 1/4 or until it double its size.

Make some cuts with a razor blade or a knife and put in a preheated oven 250ºC/F. After 5 minutes turn down to 220ºC and bake it for 25-30 minutes.

Whole kitchen en su Propuesta Salada para el mes de febrero nos invita a preparar un pan básico de masa madre