Sliced bread

Kneading time: 17´
Temperature of the dough: 26 ºC
1st fermentation (the dough is not divided yet):
2nd fermentation (the dough divided): 10´
3rd fermentation (the piece is finished): 1 h 30´
Cooking time: 40´/ 45´
Temperature of the oven: 200 ºC

RECIPE

• The kneading will be proportional to the speed of the kneading machine. It will take 3 or 4 minutes more than with regular bread.
• Divide the dough depending on the size of the mould. Make ball shapes.
• Leave to stand.
• Make loaves as tight as possible but without crumbling the dough.
• The loaf will the as long as the mould.
• Ferment in the moulds and cover at 30 ºC and with 75 % of humidity.
• The dough will reach the optimum fermentation volume when the mould is ¾ filled.
• Cook covered (with the mould lid) and with a little steam.
• When finished cooking, quickly take the loaves out of the mould. Allow to cool to prevent from getting damp. (Inside the mould, the bread would not breathe).