Hbb

Kneading time: 15´

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 30´

Baking time: +/- 15´

Temperature of the oven: 200 ºC

METHOD

• Kneading must be intense, as it is a strong flour. The time used in its kneading can sometimes double that of the common bread.
• Once the dough has rested, divide the pieces according to the desired size, make balls and give them a ring shape.
• Place the pieces, tightly, in sheets and ferment at 30 ºC and 75 % moisture.
• Brush with a beaten egg and decorate with candied fruits (melon, orange,), sugar and nuts such as pine nuts, almonds, hazelnuts, etc.
• Bake without steam and with the oven’s air intake open.
• Make sure it doesn’t cook in excess, avoiding in that way that the cake dries and loses its sponginess.