PÃO FRANCÊS - MASSA FEITA NA PANIFICADORA | Mia Dicas

In this video, I show how to prepare the bread dough in the bread machine, model the bread and bake in a conventional oven. No dirt and very easy. Recipe below. Click set in the bottom right corner of the video to select subtitles. If you liked the video, click the like buttons and subscribe :) My social networks Website: http://miadicas.com.br/ Blog: http://miadicas.blogspot.com Facebook:   / miadicasetc   Instagram:   / miadicas   Pinterest:   / miadicas   Tumblr:   / miadicas   -------------------------------------------------- Ingredients for 9 loaves of 100g 1 1/3 glass of water (Total 320ml). 1 1/2 tablespoon of olive oil. 1 1/2 teaspoon of salt. 2 tablespoons of sugar. 4 cups of special wheat flour, (the same cup that measured the water). 2 teaspoons of instant dry biological yeast. Preparation mode: 1. Remove the roasting pan from inside the bakery. 2. Add all the ingredients in the order above. 3. Put the baking pan back in the bakery. 4. Choose the Cycle: Press the OPTIONS button: 8 (mass). 5. Close the cover. 6. Press the START button. 7. When the dough is ready, a beep will be heard and the display will show 0:00 8. Cover a smooth surface with flour. 9. Using a rubber spatula, remove the dough from the baking pan and place on the surface. 10. Knead the dough with your hands to remove all the air. 11. Divide the dough into 9 parts, open each part and shape the loaves. 12. Place the shaped dough in a conventional greased baking pan. Cover and let rise for about an hour. 13. Preheat the stove oven to 250 degrees 14. Place a pan with water on the oven floor so that it is moist before placing the bread. 15. With a very sharp knife (or blade) make a cut on top of each bread before placing it in the oven. 16. Sprinkle some water and bake for 30 minutes or until golden. 17. After 15 minutes, remove the mould with water from the oven. 18. After 30 minutes in the oven, check that the bread is already browned, remove and serve hot. Contact Information Measures of the cup I used: 1 cup = 240ml 1/3 cup = 80ml Always use the exact measures to achieve revenue success Very hot or very cold ingredients alter the dough growth and the result of the recipe. The yeast must not come into contact with water or salt. Place it in the middle of the flour, making a "hole" in the mixture (dough). Observe the expiration date of the ingredients, especially the yeast and flour. Cycle 8 (dough) is indicated to prepare the bread dough that will not be baked in the bakery. This option prepares the dough, awaits growth, but does not bake. The total time for this recipe is approximately 3h30min because the modelling time can vary. I pointed out that 9 loaves of bread can be modelled in 30 minutes, but that depends on the person. If it is someone who has practised, it will be very quick. Below I detail the time: 1h30min - Preparation of the dough in the bakery. 30m - Model the bread manually. 1h - Mass growth after modelling. 30min - Bake in the conventional oven. Recipe of the dough made according to the Cookbook Multi Pane Panificadora Britânia. #BreadMaker #Homebread #breadmachine Music: Inner Light by Kevin MacLeod is licensed under the Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/... Source: http://incompetech.com/music/royalty-... Artist: http://incompetech.com/