Village bread with pipes with thermomix

Preparation of village bread with pipes with thermomix

INITIAL MASS

1. With a minimum notice of 12/24 hours,
2. We add the water to the flour, stir, cover and leave in the refrigerator.

FINAL DOUGH

1. We sift the flour, 10 sec, V-8, set aside and reserve
2. We temper the water and add the crumbled yeast, stir.
3. In the glass, we put the water with the yeast, honey, the initial dough,
4. 5 seconds / speed 4,
5. We add the flour, salt and the seeds,
6. 10 seconds / speed 4.
7. We let it rest for 20 minutes so that the flour particles are hydrated.
8. Then we knead
9. 1 minute / spike speed,
10. Next we add the butter in small cubes, while we continue kneading.
11. When everything has been integrated, we stop for 5 minutes.
12. Then we will knead 3 times for 2 minutes,
13. with its 5 min rest between kneading and kneading.
14. Pour into a lightly greased bowl and cover.
15. We let it increase in size (about 3 hours, approximately)

FORMED AND BAKED

1. We flour the work table.
2. (without degassing), we turn the dough and fold it, we ball it trying to give pressure, we flour a kitchen towel, we place it on the bannetom or container, we turn the dough upside down (with the folds facing up), we cover and let it increase in size (1″ 30 min, approximately)
3. 30 minutes before the end of rising, we turn on the oven at 240°, heat up and down.
4. We place the oven tray where we are going to place the bread in the oven so that it heats up (in my case I use a baking stone).
5. At the bottom, underneath we will place a container so that it can also heat up.
6. We turn the bread onto baking paper, sprinkle with flour, and knead.
7. When we introduce our bread, we pour a glass of boiling water into the tray below.
8. We bake the first 15 minutes at that temperature, then we reduce it to 200°, and we will bake for about 40 minutes more.
9. We turn off and remove to cool on a rack.
10. ONLY LEFT TO ENJOY, GOOD PROFIT