Tacos

Kneading time: 15’

Temperature of the dough: 24 ºC

First fermentation (all the dough): 1h 30’

Second fermentation (divide the dough):

Third fermentation (the piece already formed): 30’

Cooking time: 25’

Temperature of the oven: 230 ºC.

METHOD

• Knead all the ingredients together until you have a thin and elastic dough.
• Leave the dough in a wooden trough coated with flour for 1 h 30’ until it doubles its volume.
• Cut the dough into squares of 10 cm x 10 cm on a table coated with flour, trying not to degas the dough.
• Place them on planks coated with flour.
• Let ferment for 30’.
• Cook them with vapour/steam.