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French bread Hamelman method

Published in Bread 13 anni fa

Hamelman The method is a way of folding the dough as much as possible to give air to the dough. I do, along with other methods, for some years. It takes a little 'time to prepare but the results are good and safe. It does so, 1 lap after the first rising of the dough rests on the work surface and fold in the first three parts, turns, bends into three parts and starts with the folded part (button) below. 2 lap after 1 hour of shooting leavening the dough down and draws the same procedure, leaving the button above.

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Ingredients (0,65)

  • poolish
  • 360 gr flour manitoba
  • 360 g lukewarm water
  • 2 g yeast in cube
  • dough
  • 200 gr flour 00
  • 1 tablespoon extra virgin olive oil
  • 3 g malt or half a tablespoon of honey
  • 6 gr. yeast in cube
  • 2 teaspoons salt

Process

  1. Mixing with the hook all the ingredients except the salt and put mixture in half. I rise covered for 1 hour.

  2. 1 lap of folding - button below and rise for 1 hour

  3. 2 nd round of folding - the button above - to rise for 20 to 30 '

  4. Turn gently to shape and place on baking sheet with semolina or durum wheat flour (or parchment paper)

  5. Cover with wet towel and then wring or celofane - to rise for 1 hour and 30 '

  6. Oven 250 ° 15 'with spray

  7. Oven 225 ° 15 '

  8. Oven 200 ° 15 '

  9. Oven 160 ° 15 '3 cm with oven door open.

  10. Place on grill to cool.

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