BREAD MAKING

BREAD MAKINGBREAD MAKING

…some European recipes…

Traditional Traditional RomanianRomanian

PPÂINE ROTUNDĂÂINE ROTUNDĂ Ingredients for Ingredients for 3 3 loaves of loaves of breadbread 1.4 kilograms of flour50 g yeast1 teaspoon salt, 1 teaspoon of oil for the dough2 teaspoons of oil for the trays 700 ml warm water (not hot!) .

Ingrediente pentru 3 pIngrediente pentru 3 pââiniini:

1,4 kg de făină,

50 g drojdie,

1 lingurita de sare,

1 lingura de ulei pentru aluat

2 linguri de ulei pentru uns tavile,

700 ml apa calduta (nu fierbinte!).

How to make bread

• We mix the flour, the yeast and the salt.

• We pour warm water from time to time.

• We mix it for 30 minutes and we let it rest in a warm place.

We visited a bakery near our school

We love this bread

Ingredients:

1 Kg flour600 ml water200 g mother mass20 g salt20 g enzym

1. Barregem els ingredients regulant la temperatura de l’aigua per a què la massa estigui a 22º o 24º per poder fer la fermentació.

- Mix the ingredients bearing in mind that the temperature of the water should be between 22 or 24 degrees in order to ferment.

Traditional Traditional Catalan Catalan BreadBread

2. Pastem la massa fins a aconseguir una textura llisa que es desenganxi de les mans.- Mix the dough until getting a uniform texture which isn't sticky.

3. Deixem reposar la massa per a què guanyi sabor, elasticitat i suavitat.- Leave the dough to rest in order to have more taste, elasticity and be more smooth.

5. Donem forma al pa.- Give the desired shape to the bread.

6. Es col·loquen les masses en safates i es cbreixen d’una tela per fer la segona fermentació. El volum del pa es triplica. Després es fan unes incisions lleus amb un ganivet humit d’aigua per millorar-ne la cocció.- Put the doughs in trays and cover them with a cloth. When you see that the volume increases make incisions with a knife.

7. Introduim el pa al forn que estarà a una temperatura d’uns 250º.- Put the bread into the oven. This should be in a temperature around 250·.

8. La massa encara augmenta pels ferments. La molla es cou i l’escorça pren forma, textura i color.- The dough is going to increase a little bit more still. The inside of the bread is going to be cooked and the outside is going to get the shape, the texture and the appropriate colour.

9. Treiem el pa del forn. Passarà d’una temperatura de 250º a 25 º. L’escorça s’esquerdarà de manera natural.- Take the bread out of the oven. The temperature is going to change from 250· to 25·.The outside of the bread is going to brake naturally.

10. Per tal de conservar-lo correctament, la temperatura ideal són els 24º.- In order to preserve the bread correctly, the ideal temperature should be 24·.

Traditional Traditional SWEDISH SWEDISH KRINGLORKRINGLOR

• Ingredients for 2 loaves• 4 glasses of flour• 1 teaspoon sugar• 1 teaspoon salt• 2 teaspoon instant dry

yeast• 1½ glassses of water• 1 tablespoon of butter

Traditional Traditional TURKISH TURKISH ELMEKELMEK

• You can use a mixer to mix all the ingredients then you have to leave it for one hour.

• Then you have to divide the dough into two and give shape and leave for another one hour.

• The next step is preheating the oven to 230C.It will be ready in 20-30 minutes.

PROCEDUREPROCEDURE

Your ekmek is ready.

Traditional Traditional ENGLISH ENGLISH BREAD ROLLSBREAD ROLLS

Traditional Traditional ITALIAN ITALIAN BREADBREAD