When pasta is apparently teamed up with good szerkezetűvé become strong and limber, then a circular

So the bread, which we had long been the publication of debtors. It started to obtain a loan book by a friend, Doug Richard cours cuisine Bertini. So since we did not really shop ... bread filled with pride and confidence in the people understanding the science of baking cours cuisine bread. Still, only basic food and good bread I always like to think about. It is that we now have anytime, anywhere would be able to bake homemade bread is perfect. I feel a little that having possession of knowledge, cours cuisine can not allow itself to be sold in hypermarkets inflated, empty, sawdust, suspiciously shiny, thin-skinned and essentially vapid horror cours cuisine offerings of money. Things had eaten without complaint, but never really joy in it. We had a couple of very good try, and experience - based recipe and technique of Bertine - we summarize as follows.
The essence of the entire process, in accordance with the bread dough megeddzük, enrich air to be light, be supple, and so miracles cours cuisine happen with simple kitchen oven as well. The ingredients are combined, should be taken in advance of the solid acids. When working with ordinary yeast, it crumble into the flour to disperse. It is a large and deep mixing bowl to take, and a semi-circular foam card to work with the ingredients. cours cuisine Water is added gradually to the other hozzávalóhoz, although cours cuisine the experience is that they are so perfectly proportions found that indeed the addition of the total water needed to be molded into the dough, dagasztható state. After adding the word Finomlisztről being full of water is typically a pretty juicy and sloppy dough that is difficult to grasp at first, but at the end of kneading, cours cuisine kneading will be perfectly homogeneous and manageable, non-sticky dough between your hands. So the ingredients are processed, and when teamed up with pretty much without meal and we organize the whole process of soul, begin kneading the dough gyúródeszkára. This is a first heavy-looking, but otherwise very simple move, which is aimed at one end of the dough with both hands clutching the other end of the gyúródeszkához team, firmly, the whole cake so will stretch roughly rectangular and end in our hands folded over the board in the end, this "air introduced into" the dough. The enclosed by travel in the air, and this series cours cuisine of movement is repeated for a long time, depending on the intensity and strength from 5-10 minutes. The wooden pastry board is quite easy prove to be relative to the dough adhesion, easy to lift off, so you might want to fix it or nehezékekkel the edge, sticky cours cuisine plastic material placed cours cuisine either under the (working with the original recipe közlője its marble panel, we can do that installed on over, this weight has assessed the dough grip power and therefore increases during the stay in place). The thing at stake just as much, if not after all have to suffer the scourge separation, quickly got the whole. Practical may also, for example, the kitchen counter clean plastic surface do the kneading, the - if I have assembled - probably not rise. Which is almost inevitable in the beginning - - blockage of certain cours cuisine parts of the dough for card pick up with foam from the surface of loose material. No matter how great the temptation, do not flour the dough, not the surface, cours cuisine because megborítja ratios (well, if you really have had enough flour organizing fits into a small, but best if you have the patience to cope without it). The firm csapkodással pasta "dry cours cuisine out" in a few minutes so that they can be flailing and going to the gym without adhesion. This could help kneading the link.
When pasta is apparently teamed up with good szerkezetűvé become strong and limber, then a circular motion from the outside inward folding the dough, thumb pressed into the outer edges of the center, thus the hardened dough. Then the little kilisztezett used for mixing plastic container and put back approx. rest (to get up) allowed one hour (worth towel covered). After an hour, the card carefully kitessékeljük foam from the vessel to the huge mass of leavened gyúrófelületre and áthajtogatjuk. The áthajtogatás is to be processed into the desired final shape of the pasta properly. Thus if baguette cours cuisine or bread elongated cours cuisine we then formed her spine, which along the longitudinal axis of the dough is folded in half (several times in succession). The dough thinner, cours cuisine longer and longer, so it's getting harder, but the whole matter is so supple that the fingers just need to feel this method. Following each of the dough áthajtásokat two meeting edges compressing the gap closes. This can be fingers, the hand edge, the point is to carefully work. In case of a round loaf is baked after the longitudinal cross-folding the dough is folded in half sides, even this many times, and in the end