Toña ‘burnt bread’

Kneading time: 20'/ 26'

Temperature of the dough: 26 ºC

1st fermentation (the dough is not divided yet): 20'.

2nd fermentation (the dough divided): 

3rd fermentation (the piece is finished): 2 h

Cooking time: 20'.

Temperature of the oven: 180 ºC

ELABORATION

• Kneading has two phases:
  • Firstly half of the flour is kneaded with all the water and part of the yeast using a sponge
  • Secondly once the sponge has fermented for 2 hours to 24 hours, it is kneaded with the rest of the ingredients.
• The kneading must be intense, as it is a very strong flour.
• Sometimes the time used for kneading can be doubled that of ordinary bread.
• Once the dough has fermented, divide the pieces into the desired size and bowl.
• Place the pieces tightly in sheets and ferment at 30 ºC and 75% humidity.
• Once the pieces have fermented, brush them with egg and decorate them.
• Bake without steam.