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_ _ Bread with Oil
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_ _ Home Baked
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_ _ Regaña
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_ Telera
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Telera

Stand:


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Method
 

  1. The kneading time should be short, and the final temperature of the dough at 22 C. In this way the beginning of the raising period is retained and there is an increase in the toughness of the bread.
  2. Knead the dough for 3 to 4 minutes.
  3. Divide into loaves of 450g, and without making them into balls, form them into short bars without points.
  4. Make a deep cut in the centre of each loaf.
  5. Leave to raise at room temperature until the loaf has doubled in size.
  6. Make 2 deeps cuts in the sides. Cook without steam at 200C for 35 minutes.