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ÀWỌN OHUN WÍWỌ̀
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.
Olùbẹ̀rẹ̀
About 5 hours with rising
Ìlànà
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.
Àwọn ohun èlò fún ìgbésẹ̀ yìí:
Ìyẹ̀fun àlìkámà kíkún1 kg
Omi0.65 lítà
Iyọ̀20 g
Ìwúkàrà àdánidá200 gÀwọn irinṣẹ́ tí a nílò:
Abọ́
Òǹwọ̀n ìdọ́gba2
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.
Àwọn irinṣẹ́ tí a nílò:
Abọ́3
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.
Àwọn irinṣẹ́ tí a nílò:
Abọ́
Aṣọ muslin4
4
Your dough
Your dough
Ń ṣí ìwé Jupyter…
Ìtọ́nisọ́nà yìí ń ṣe
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