Its November and here comes a traditional bread for thanksgiving party. This is a traditional bread of "Valencia". This is not like ordinary bread. It has thick crumb and soft interior. Pretty easy too. This recipe was shared by "Marisa " of "Thermofan". She adapted this recipe from here . Linking this to Swathi's "Baking partner's Challenge"
For the Cold fermentation
1.Water - 100 ml /
2.White flour - 50 g /1/3 cup ( Use allpurpose flour/Maida)
3.12.5 g fresh yeast/5g or1 ½ tsp Instant yeast/6.25g or 2tsp active dry yeast
4.Sugar - 1/2 tsp
For Bread dough
1. Strong bread flour - 450 g/ 3 cup (substitute with all purpose flour/Maida)
2. Tepid water - 200 ml
3. Fine sea salt - 10 g/1 ¾ teaspoon
4. All the ferment
a little flour for dusting the work surface and the bread.
Take a mixing bowl, add yeast,flour and sugar. I used active dry yeast. So added 2 tsp of yeast.
Now add the water slowly and mix it well. Refrigerate it for atleast one day . We can keep the flour mix for atmost 48 hours. This is called cold fermentation.
After a day, yeast would have worked on the flour well. The pores on the flour mix represents the work of yeast.
Place the pan of water under the bread pan as shown.
Remove from the oven and cool on wire racks. Serve it with some hot coffee or hot cocoa.My kids enjoyed the bread as such. It had a crumbed top and soft inside. The bread tastes good, when it it is hot.
We enjoyed making these traditional bread . I just halved the recipe .