EXQUISITO PAN CON FERMENTACION VIGA CON UN DORADO INCREIBLE Y SABOR TAMBIEN.

SUBSCRIBE AND LIKE! INGREDIENTS: PREPARING THE BEAM. FOR HALF A KILO OF FLOUR: 500 GRAMS OF STRONG FLOUR (OVER 12 GRAMS OF PROTEIN) 250 MILLI OF WATER AND A PINCH OF YEAST, ABOUT THE SIZE OF A CHICKPEA LEAVE AT ROOM TEMPERATURE FOR MORE THAN 12 HOURS PREPARING THE DOUGH. AFTER THE 12-HOUR RESTING OF THE BEAM, STIR YOUR DOUGH. FOR HALF A KILO OF FLOUR, USE 250 GRAMS OF BEAM. FOR ONE KILO OF FLOUR, USE 500 GRAMS OF BEAM. For half a kilo of flour, use 10 grams of salt, 30 grams of sugar, a quarter of a shot glass of olive oil, and fresh yeast about the size of a pea. Add approximately 400 to 450 milliliters of water. Incorporate gradually. For one kilo of flour, double the amount of flour used for half a kilo. This is for those who want to make half a kilo or one kilo. In the case of one kilo of flour, use about 700 to 750 milliliters of water. Remember to always incorporate the liquid gradually. IMPORTANT... IF YOU ARE MIXING ONE KILO OF FLOUR, USE FRESH YEAST ABOUT THE SIZE OF A PISTACHIO. THE SAME APPLIES WHEN MAKING YOUR LOAF. AFTER MIXING YOUR DOUGH, GIVE IT THREE DOUGH STAGES WITH AN INTERVAL OF 30 TO 40 MINUTES, AND THEN SHAPE YOUR LOAVES AND REFRIGERATE THEM FOR THE NEXT DAY. TAKE THEM OUT AT LEAST 2 HOURS BEFORE BAKING. TO BAKE AT HOME, PREHEAT YOUR OVEN FOR AT LEAST 30 MINUTES ON HIGH. This bread needs heat. Before the 30 minutes are up, 15 minutes before preheating, place a pot without water in the oven. When you put your loaves in, fill the pot with water to generate steam and give them a delicious golden brown. Remember to brush your loaves with water; it's very important for baking. Please follow the video carefully, as it explains everything you need to make a truly delicious loaf. Note: The bread needs to rest for two hours after removing it from the refrigerator. After an hour and a half, turn on your oven for 30 minutes. Remember that the bread should be refrigerated for at least 12 hours. As a side note, this bread is truly delicious. It has a very pronounced, almost natural fermentation flavor, which is incredible. I hope you can make it. I tried many times until I perfected the recipe. Nowadays, I bake 10 of these loaves daily for sale at $100 pesos each, and people buy them without hesitation when they try them for the first time. We'll be making a whole wheat version very soon. Greetings everyone! Please subscribe to my channel, share my videos, comment, give them a thumbs up, and I apologize for the delay in uploading. I've been busy with other things, like experimenting with bread making and trying new methods with sourdough, plank, or other doughs. All this learning is for you too. See you soon, and happy baking! P.S. Please support me by watching the ads on my channel. Cheers!