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BBD 37 preferment. Bread and olive oil preferment

ago a couple of months that did not participate in this beautiful bread baking event each month called BBD . This month is the number 37 and is hosted by BangaloreBake blog the Versatile Vegetarian Kitchen , a great vegetarian cooking blog. She has chosen to prepare an bread or sourdough preferment . I have taken ideas from here and there without sticking to a particular recipe, because I like to experiment, investigate, and consults books at first, with good and then you see that have errors and need to rectify the masses. I spend a few days ago with a mass of shells Mexican or Mexican and I had to fix, but they were delicious. And I will. Now what we are trying to make a bread dough or preferment. The first thing I'll put the dough recipe that I use, there are many more simple or more complicated, but to me this works very well and I now do not know where I got it, but it's great. Then I made a mass based on the book by Xavier Barriga with some modifications and the addition of olive oil. Hope you like it.

MASS MOTHER

Day Mix 50 gr. whole wheat flour with 50 gr. warm water and let it ferment at room temperature (20 º to 25 º is the right temperature) for 24 hours. Maybe a big pot of glass covered with a canvas clean. Second day


This mass is added 100 gr. water, 100 gr. strong flour and 20 gr. sugar. Mix well and let it ferment another 24 hours in the same jar, covered with canvas.

Third day:
are added 200 gr. strong flour and 200 gr. water and mix well with the previous fermentation. It becomes the canvas cover and let stand another 24 hours, and from that moment is now ready to add it to bread dough.

Conservation:
Stored in the refrigerator in a glass jar tightly closed. With the cold slows down the fermentation, so when you use must be allowed a good time at room temperature. We need to "cool it" every week: if you take 100 gr. to make bread, add 50 gr. strong flour and 50 gr. water. Mix well and back to the fridge and so on, being able to keep it that way until you want

preferment BREAD AND OLIVE OIL

Ingredients: 250 gr.de
weak flour

250 gr.
strong flour 5 gr.
sugar 12 gr. fine salt

300 gr.

water

30 gr. olive oil

150 gr. sourdough
20 gr. of fresh yeast or

Preparation: Place all ingredients in the pan of a mixer or in a bowl except the salt. Knead for 10 minutes at medium speed. After this time, add salt and continue kneading for 5 minutes. The process can also be done by hand. Remove dough from pan and leave in a bowl well covered to repose for a couple of hours or overnight. After this time folding the dough and let stand 20 minutes covered with a cloth and a warm, still air. Once past the 15 minutes of rest divide the dough into two parts, and make a round loaf and a loaf ciabatta type. I've also made a smaller round bun. Place on a cookie sheet lined with paper and cover with a floured cloth and let ferment. Have a hot oven with a bowl of water and when leavened bread is cooked to 190 º C for about 40 minutes. That's what I had lasted me, but that depends on the oven. When done the bread cool on rack before eating. Once also cold and so we can freeze homemade bread for several days

EN ESPAÑOL

preferment BREAD WITH OLIVE
OIL

Ingredients: 250

weak gr.de

flour 250 gr.

strong

flour 5 gr. sugar

12 gr. fine salt

300 gr.

water 30 gr. olive oil

150 gr. sourdough

20 gr. fresh yeast

Preparation: Place all ingredients in the pan of a mixer or in a bowl except the salt. Knead for 10 minutes at medium speed. After this time, add salt and continue kneading for 5 minutes. The process can also be done by hand. Remove dough from pan and leave in a tightly covered bowl to repose for a couple of hours or overnight. After this time folding the dough and let stand 20 minutes covered with a cloth and a warm, still air. Once past the 15 minutes of rest divide the dough into two parts, and make a round loaf and a loaf ciabatta type. I've also made a smaller round bun. Place on a cookie sheet lined with paper and cover with a floured cloth and let ferment. Have a hot oven with a bowl of water and when leavened bread is cooked to 190 º C for about 40 minutes. That's what I had lasted me, but that depends on the oven. When done the bread cool on rack before eating. After cooling also can be frozen and so we have homemade bread for several days