As Lidia said, we took part of this course in Madrid, making bread with sourdough. Very interesting, we learnt a few things and made a bread each one. I wasn't close to my house either (even farther away than Lidia) so I went to my friends house, ask for permission to use their fridge and cook the bread a few hours later. The result, lovely, good enough as they bread didn't survive that night. The best compliment was from Pau, as he said it reminded him the bread he used to eat in France. Me, very happy.
Here there are a few pictures so you can judge. The recipe it is the same Lidia put in the previous post.
Hmmmm, definitely this one looks much better than mine. A good example of how different results you can get from the same recipe, just because of the change of other factors, such us proving time, oven...
ResponderEliminarBeautiful bread, Juan, and don't work so much. Or if you have to, at least make sure you'll become rich!
Wow, qué pintaca! Muy buen color de corteza, buena expansión en el horno y... tremenda miga! ¿Lo has amasado tú? ;)
ResponderEliminarLa miga está bastante aireada para ser un pan con 62% de hidratación. Well done!
si la verdad que salió muy bien, en parte gracias al maestro ;-) y eso si, no duro ni dos horas después de cocinado
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