Como hacer Masa Madre y Pan de Masa Madre. Receta Infalible y sin ni un solo secreto.

Name: Como hacer Masa Madre y Pan de Masa Madre. Receta Infalible y sin ni un solo secreto.
Uploaded: 2020-05-27T13:15:02.000Z
Duration: 1 h 2 min 56 s

How to Make Sourdough Bread from Scratch

Introduction to Sourdough Bread

The program aims to teach viewers the secrets of making delicious sourdough bread, covering everything from creating the sourdough starter to baking the bread itself.

Creating the Sourdough Starter

Ingredients for the starter include 100 grams of white flour (preferably strong or bread flour), 20 grams of whole wheat flour, and 100 grams of water.

Mix all ingredients thoroughly until there are no dry particles left; the mixture should have a smooth consistency resembling a paste.

Store the mixture in a clean glass jar, covered, in a warm place away from light for three days.

Observing Fermentation Progress

On day three, check for bubbles indicating fermentation; it’s normal for it to smell slightly vinegary due to fermentation.

Refresh the starter by adding 50 grams of white flour and an equal amount of water; mix well until you achieve a paste-like texture.

Continuing Care for Your Starter

After refreshing, let it sit again in a warm place for another 24 hours. Observe any separation of water on top as a sign of life.

Remove some starter (about two tablespoons), discard excess liquid if present, and add another 50 grams each of flour and water while mixing until pasty.

Final Stages Before Baking

Continue this process daily over several days; your starter will become stronger with consistent feeding.

By day four, repeat similar steps but introduce half a tablespoon of whole wheat flour along with regular white flour during refreshment.

Achieving Readiness for Baking

Maintain this routine over six additional days; your sourdough starter will be ready when it shows significant bubbling and volume increase.

How to Prepare and Maintain Sourdough Starter

Ingredients and Initial Mixing

To create a sourdough starter, combine 100 grams of existing starter with approximately 50 grams each of white flour and whole wheat flour, plus 50 grams of room temperature water. This results in a total of 200 grams of active starter.

After mixing the ingredients thoroughly, cover the mixture and let it sit in a warm, dry place for about six hours to allow it to grow rapidly.

Refreshing the Starter

When ready to use the starter, refresh it by adding equal parts flour and water again. This keeps the starter active and can be stored in the refrigerator until needed.

The refreshed starter should be visibly bubbly and robust, indicating that it's healthy and ready for baking.

Preparing Dough for Bread

For bread making, measure out 700 grams (or cubic centimeters) of room temperature water. If tap water is too cold, mix in a small amount of warm water to reach an appropriate temperature.

Dilute the prepared sourdough starter (200 grams from earlier) into this measured water until fully incorporated.

Mixing Ingredients

Combine 1 kilogram of flour (800 grams white bread flour and 200 grams whole wheat flour) with the diluted sourdough mixture.

Mix gently without kneading; just ensure all ingredients are hydrated. This step is crucial as it allows gluten development without intensive handling.

Incorporating Salt

After letting the dough rest for one hour, dissolve 25 grams of fine sea salt in reserved water before incorporating it into the dough.

Use your fingers to fold the dough over itself repeatedly rather than traditional kneading methods; this technique helps integrate salt while maintaining airiness in the dough.

Fermentation Process

Transfer the dough into a clean airtight container after ensuring even distribution of salt. Let it rise in a cool place for another hour.

After an hour, check on your dough's progress; perform gentle folds again to strengthen its structure while allowing further fermentation.

Final Steps Before Baking

How to Properly Handle Dough for Bread Making

Initial Handling of the Dough

The process begins with gently folding the dough over itself without adding water, emphasizing a light touch to avoid flattening it.

Incorporating air into the dough is crucial; using both hands helps in this technique as the dough is allowed to rest after each fold.

Observing bubbles forming in the dough indicates fermentation and life within it, reinforcing the importance of gentle handling.

Preparing for Shaping

After resting, the dough is placed on a floured surface where it should be handled carefully to maintain its structure.

A small amount of flour is sprinkled on top before dividing the dough into two equal parts for further resting.

Using a clean cloth and flour, molds are prepared for shaping the bread, ensuring they are ready for fermentation.

Shaping Techniques

The dry part of the dough is turned over to facilitate easier manipulation; folds are made towards the center to create tension in the surface.

The shaped dough forms a tight ball which is then placed into a mold; this process should be repeated with both pieces of dough.

Fermentation Process

Once shaped, cover with a clean cloth and allow fermentation at room temperature for one hour before refrigerating them for at least 12 hours.

Baking Techniques and Equipment

Selecting Baking Materials

Choosing appropriate baking materials can significantly affect results; industrial ovens provide optimal conditions but alternatives exist for home bakers.

Pizza stones or cast iron pots can be used effectively by preheating them in an oven set to maximum temperature (250°C).

Preparing for Baking

If traditional molds aren't available, stacking two similar molds can create an effective baking environment by trapping steam during cooking.

Final Steps Before Baking

A light dusting of flour prepares surfaces before transferring shaped loaves from their resting molds onto baking surfaces.

Scoring techniques involve making shallow cuts on top of loaves at specific angles to enhance expansion during baking.

Baking Process Overview

Bake covered at high temperatures initially (250°C), then reduce heat after 25 minutes while continuing to bake until fully cooked (20 additional minutes).

Cooling and Finishing Touches

Post-Baking Care

Making Sourdough Bread: A Magical Process

The Art of Sourdough Preparation

The speaker emphasizes the wonder of creating sourdough bread by following simple tips, sharing every detail of the process to encourage replication at home.

Two different baking methods are showcased: one in a cast iron pot and another in a humble cake mold, highlighting the visible results and texture achieved through these techniques.

The speaker invites viewers to appreciate the beautiful alveoli structure in the bread, emphasizing that it is made solely from flour, water, and salt—no chemicals involved.

This natural approach to bread-making represents the original essence of bread, which can be enjoyed with olive oil for an authentic taste experience.