Cómo hacer pan casero. Barras de pan a mano

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is a healthy fat alternative.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cheddar cheese

Nutritional yeast is dairy-free and adds a cheesy flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a plant-based fat.

Welcome to the video where we will learn to make a basic white bread dough with 70% hydration.

For the pre-ferment, combine a small amount of flour, fresh yeast, and water. Mix until there are no dry parts.

Let the pre-ferment sit for 2-3 hours in a warm place.

For the autolyse, mix the remaining flour with the remaining water using clean hands until fully combined.

Cover both mixtures and let them rest for 2-3 hours, depending on ambient temperature and humidity.

After resting, mix the pre-ferment with a little more fresh yeast and salt.

Knead the dough on a clean surface without adding extra flour.

Knead until the dough is smooth and elastic, about 10 minutes.

Place the kneaded dough in a bowl, cover, and let it ferment until doubled in size.

Once doubled, divide the dough into three pieces, each weighing about 260 grams.

Shape each piece into a long bar by pressing and rolling it out gently.

Place the shaped bars on a baking sheet lined with parchment paper.

Let the bars rest for 20 minutes before baking.

Preheat the oven to 375°F (190°C).

Bake the bars for 15-20 minutes until golden brown.

Remove from the oven and let cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens