Puffed bread

Kneading time: 5´

Dough temperature: 23 ºC

First bulk fermentation: 

Second fermentation (dough divided): 10'

Shaping and third fermentation: 1h

Baking time: 20'

Oven temperature: 210 ºC

ELABORATION

• Knead for 5 minutes and stretch with a rolling pin as if you were making a 'sobao' bread.
• Divide the dough into portions of 1 kg and shape them into a ball.
• Roll out the balls and place 300 g. of margarine in each 1kg portion as if you were making puff pastry.
• Keep rolling the balls without making any turns and cut 5 x 5 cm squares.
• You can also cut it with a dough cutter and in any other shape (triangular etc).
• Place them onto a baking tray and let them rest in the fridge at 30 ºC and a humid environment (75 %).
• Bake with steam.