What makes this bread the star of any table?
Imagine crossing in a single bite the softness of an artisan bread with the intensity of flavors that evoke an afternoon in a brewery. Magic lies in the combination of ingredients such as dark chocolate, Stout -style beer and a touch of aromatic spices. Each bite is not only a pleasure, but a sensory experience that invites you to explore new borders in the art of homemade bread.
The trip through flavors and textures
This bread is not simply an accompaniment; It is the perfect paradox between the crunchy on the outside and the delicate inside. The crumb, silky and full of nuances, seduces who is fortunate to meet a piece with pieces of melted chocolate or a handful of roasted hazelnuts. Cinnamon and the touch of rye provide a depth that challenges monotony, becoming an ideal option for those who enjoy the pleasure of cooking from scratch and savoring each stage.
From the ingredients to reality: How to create your own prima work?
You do not need to be a professional baker to obtain results worthy of praise. You just need to have some key ingredients and follow a series of steps that, with a little patience, will bear extraordinary fruits. It is like giving life to a snack that, in addition to nutritious, is an experience of pleasure and gastronomic curiosity.
For a solid base: mother mass and its prominence
The initial star is the mother mass, which brings that unique texture and taste that differentiate a good bread from an exceptional one. The key is to keep it in perfect condition, with 100% hydration and feeding it with strength flour to be ready for the action.
The rest of the ingredients: a repertoire of flavors
At the list, ingredients cannot be missing with its own character: strength flour, water, and a Stout -style beer that act as reinvented ingredients for bread. In addition, black chocolate, hazelnuts and aromatic spices combine to create that authentic taste experience. All in carefully balanced proportions that guarantee a memorable result.
The art of kneading in creative mode and the fermentation process
The secret is in handling, folding and waiting patiently. The key to a good fermentation lies in that time calm, during which gluten develops and flavors merge. Each stage, from the initial mixing to the rest in cooking, requires attention and love for technique.
Forming the work: preformed and loyal
The preformed must be careful not to eliminate that aeration that we look for so much. Then, the dough is allowed to rest and grow in a banneton, that kind of basket that gives shape and character to the bread, before facing the heat of the oven.
Temperatures and tympul: The final touch for a perfect bread
Cooking is a delicate balance of temperatures and times. Starting with a very hot oven, the first stage seeks to seal the cortex, while later minutes allow heat to penetrate, achieving that soft crumb and full of taste deeply caramelized. The steam technique helps to obtain that crunchy cortex that we all love.
Each oven is a world, but with patience and attention, each phase leads to a result that is worth each effort: a bread that combines the sweet and bitter, the aromatic and the rustic, in a single piece.
