Est-ce que votre pain etait bon?
D'abord voici la recette que j'ai utilise:
- In a bowl, combine the dry ingredients. Make a well in the centre. Add the water, stir with a wooden spoon and then form into a ball with your hands. Knead for 5 to 10 minutes.
- Place dough in a lightly oiled bowl. Cover with a clean cloth. Let rise in a warm place for 45 minutes. Remove from the bowl and knead for about 30 seconds.
- Shape the dough into a roll and place into a 20 x 10-cm (8 x 4-inch) buttered loaf pan. Cover with a cloth and let rise again in a warm place for 1 hour and 10 minutes.
- Preheat the oven to 180 °C (350 °F). Bake in the lowest position of the oven for about 25 minutes.
NoteIn a recipe, when told to let the dough rise in a warm place, the ideal place is a turned off oven. The light bulb will give the desired heat and a bowl of hot water will bring the desired moisture. Sometimes, when the oven is busy, I use the microwave oven. I place a bowl of hot water and leave the door ajar to allow the bulb to remain lit.
Et des images de vos petits boulanger
Vaut mieux en rire ;)
Sans plus attendre (et pour me faire pardonner) la voici:
- In a bowl, combine the water, yeast and sugar. Let stand until the mixture foams on top, about 5 minutes.
- In a food processor, it is important to work with the plastic blade or the dough hook. Combine the flour and salt. Increase the speed to medium and add the yeast mixture until a soft ball forms.
- Remove the dough from the bowl and knead for a few minutes on a floured surface to prevent sticking.
- Place in a lightly oiled bowl and cover with a clean cloth. Let the dough rise for about 30 minutes in warm and draft-free area. Cut the dough in half.
- Use the pizza dough immediately or refrigerate it (less than 48 hours), otherwise place it in an airtight bag and freeze.
- This recipe will make two 23-cm (9-inch) thin-crust pizzas or two 20-cm (8-inch) thicker crust pizzas