White loaf

Capturas de pantalla

I still do not known very well the characteristics of my new oven, but little by little we get to know each other🙂 The other day I read in Metropolitan magazine this recipe and I thought that it could be a good practice. The recipe is from Helen Vass, a British baker based in Barcelona. 

TodavĂ­a no conozco muy bien las peculiaridades de mi nuevo horno, pero poco a poco nos vamos conociendo🙂 El otro dĂ­a leĂ­ en la revista Metropolitan esta receta y pensĂ© que serĂ­a buena para practicar. La receta es de Helen Vass, una pastelera britĂĄnica afincada en Barcelona.

The ingredients are/ Los ingredientes son:

Pan

Collages8

In a large bowl, mix the flour, salt, yeast and sugar. Make a well in the centre and add the oil and the teip water. Mix until the dough has formed. Then knead on a floured work surface for about 10 minutes. Leave to prove covered with a tea towel.

Once the dough has double, knead again for a minute and then place it in a tin. Leave to prove intul it has double in size.

Pre-heat the oven to 220Âș. Beat an egg and glaze the dough. Bake for 30 minutes.

En un bol grande, mezcla la harina, la sal, azĂșcar y levadura. Haz un agujero en el centro y añade el aceite y el agua tibia. Mezcla hasta que se forme la masa. DespuĂ©s amasa durante 10 minutos. DĂ©jala reposar cubriĂ©ndola con un trapo de cocina.

Una vez haya doblado su tamaño, amasa otra vez durante un minuto y después ponla en un molde. Déjala reposar otra vez hasta que vuelva a aumentar su tamaño.

Precalienta el horno a 220Âș. Bate un huevo y cubre la superficie de la masa. Hornea durante 30 minutos.

We had it with olive oil, salt and tomatoes and it was just perfect!

Nosotros lo comimos con un poco de aceite, saly y tomates y ÂĄestaba buenĂ­simo!

M/

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