Bun Bread


All the details, step by step, for the preparation of this recipe with the Mycook food processors. Ingredients: My bun bread.

Bollito-negro bread nutritional information. Find calories, carbs, and nutritional content for pan bollito-negro and more than 2

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wholemeal bread bun. ₲ MINIMUM PURCHASE GRAMS. Average weight: g. Add to cart. SKU Category: Breads of the day. Share.

Wedding Dresses With Long Train

PAN BULLE – Vienna Type. Bread with soft crumb characteristics, with a slight flavor of butter, white and alveolate crumb. It comes in 50 gr buns.

Wholemeal bread bun – the crumb

Make your sandwiches healthier with these whole wheat buns. A simple recipe that will help you improve your weight and your health.

Your moon

Sevillian buns

They are not very difficult to make, but they have their intricacies that we are going to explain to you. The recipe, with all its wise advice, comes from the blog A Piece of Bread , of obligatory knowledge for all panarras de pro. This bread is characterized by the intensive kneading, kneading or refining to which the dough is subjected, which produces a smooth crust and a fairly uniform crumb with very small alveoli, to which some kneading and short fermentations contribute; That is why we use sourdough to give it the flavor that is not achieved by fermentation.

The flour used is very tenacious, but not very extensible, less strong than ordinary bread flour. To refine the dough, professionals have hand-cranked roller refiners that laminate the dough with little effort. We warn you that for these breads to come out well it is very important to form them correctly following our instructions to the letter. Let ferment and use when it is in full swing. Preparation: In a bowl, put the sourdough and add the water.

Add only the strong bread flour and mix again. Let this mixture rest for an hour to make a rest autolysis that improves the extensibility of the dough. We knead five minutes by hand or with a kneading robot; it costs a lot because it is a dry and hard dough.

We now move on to refine or knead the dough; it is not necessary to flour the table because the dough does not stick. After resting, divide the dough into four portions, of about g. Roll the dough on itself without squeezing it, but without leaving air bubbles. Try to make the cut quite homogeneous throughout its length. Let cool on a rack.