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MICHEZO
TEKNOLOJIA
VAZI

Bread Dough: Flour, Water, Salt and Starter Kneaded Smooth
Dough is flour mixed with a little water; salt changes its texture and a starter makes it rise. Knead it until it is smooth and elastic, which develops the gluten, then leave it to rise before shaping and baking.
The picture: our diagram, a kneaded dough in its bowl.
Mwanzo
About 5 hours with rising
Maagizo
1
1
Mix
Mix
Weigh the flour into a bowl, add the starter and most of the water, and mix until no dry flour is left. Rest it half an hour, then work in the salt and the rest of the water.
Vifaa kwa hatua hii:
Unga wa ngano nzima1 kg
Maji0.65 lita
Chumvi20 g
Kianzio cha mkate wa hamira asilia200 gZana zinazohitajika:
Bakuli
Mizani ya mizani-mbili2
2
Knead
Knead
Knead on a floured surface, folding and pushing, for 10 to 15 minutes until the dough is smooth and springs back when pressed.
Zana zinazohitajika:
Bakuli3
3
Rise
Rise
Cover the bowl with a cloth and leave it somewhere warm until the dough has risen well, a few hours. Divide and shape it for the oven.
Zana zinazohitajika:
Bakuli
Kitambaa cha musulini4
4
Your dough
Your dough
Inapakia daftari la Jupyter…
Vifaa
4- Kishikilia Nafasi
- 0.65 litaKishikilia Nafasi
- 20 gKishikilia Nafasi
- Kishikilia Nafasi
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