Barra de masa madre

Hey everyone, it's Louise, welcome to our recipe page. Today, we're going to make a special dish, Barra de masa madre. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Barra de masa madre is one of the most well liked of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Barra de masa madre is something that I have loved my whole life.

Many things affect the quality of taste from Barra de masa madre, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Barra de masa madre delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Barra de masa madre is 2 personas. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Barra de masa madre estimated approx 3h (sin contar tiempos de fermentación).

To begin with this recipe, we have to first prepare a few ingredients. You can have Barra de masa madre using 5 ingredients and 8 steps. Here is how you can achieve it.

La barra de masa madre perfecta se hace con nuestra Harina Selecta de Trigo Semintegral T80. ¿Lo sabías?;)

Ingredients and spices that need to be Take to make Barra de masa madre:

1. 1000 g Harina Selecta Trigo Semintegral T80
2. 690 ml Agua
3. 200 g Masa madre de cultivo
4. 20 g Sal
5. 3 g Levadura fresca

Steps to make to make Barra de masa madre

1. Poner la harina junto con los 690ml de agua y amasar durante 3m a marcha lenta.
2. Realizar una autólisis durante 30 min.
3. Incorporar la sal, la masa madre y la levadura para amasar durante 8 min en marcha lenta.
4. Conseguir una masa fina y semi elástica sin terminar de amasar. En este momento la temperatura de la masa debería ser de 22-23ºC.
5. Poner a fermentar en bloque en la nevera a 6ºC durante 18-20h.
6. Sacar de la nevera, dividir en piezas de 350g, bolear y dejar reposar entre 15-20 min.
7. Formar y dejar fermentar las piezas, durante aproximadamente 1h 30 min a unos 22-24ºC.
8. Hornea el pan a unos 240-260ºC con vapor durante 10 min y luego baja la temperatura a 220ºC durante el resto del tiempo, aproximadamente 25 min.

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So that's going to wrap this up for this special food Recipe of Favorite Barra de masa madre. Thank you very much for your time. I am sure that you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!