Bread preparations

ADVICE
A few things to keep in mind regarding dough:
-Salt and yeast get on badly, the ideal is that the time in which they are present together during the kneading is the minimum possible. The ideal is to put the yeast towards the end of the kneading, when the dough is practically ready, once the humidity and temperature have been corrected. This way you make sure that the yeast works in optimal conditions from the moment you add it.
-The temperature is easier to correct with a water bath under a kneading bowl, either hot or cold (if it is hot, use lukewarm water, we want to heat the entire dough a couple of degrees, do not cook the external surface).
-Always save 40% of the water, and pour it out little by little during mixing. Depending on how the dough admit it, you could dispose of a quarter of the water without problems. Take into account the sourdough or fermented dough, whether it is dry or wet, and correct accordingly.
-The proportion of yeast ranges between 2% and 4% of the weight of the flour, 2% being the ideal, from that amount the flavor of the bread begins to change. (Dry yeast is stronger, around 0.75%)
-The proportion of salt is 2% with respect to the weight in flour, 20 gr for each Kg of flour.
-First of all have PATIENCE, the times of the recipes are merely indicative.
-Avoid the fermenter. It takes like an hour longer if you don’t use it, but the result is much better.
-Medium strength flour can be obtained by mixing 60% strength flour with 40% loose flour.
-Spray plenty of water on the walls and bottom of the oven before placing the bread trays.
-Do not put flour in the trays that go to the oven.
-The temperature of the dough must range between 24ºC and 26ºC at the end of mixing.
-When the dough rests, leave it stretched out on the floured bench and cover with unstretched film.
-Brush the paper to reuse, removing remains of flour.

ADDING INGREDIENTS
Flours, improvers, yolks and purees, if any, and part of the water.
Correct humidity little by little. (Take into account if it takes oil later)
Wait until you have a more or less compact ball of dough.
Add salt, oils (if you have them), herbs, etc. (powdered stuff, not yeast).
Increase the mixing speed a little.
Correct humidity if necessary, if you must add flour, correct salt as well.
Wait until you have a ball of dough of a consistency suitable to the recipe, but just a little short to get the elasticity of a drum skin.
Make sure the dough is between 22ºC and 25ºC and correct if it is not.
Add yeast and the fruits and seeds if you have them.
Correct for humidity and wait until you have adequate elasticity.
Take out the dough and let it rest on a floured surface, sprinkled with flour on top and loosely covered with film, until it grows a little and you feel it as an airy mattress when touched.
Now you just have to portion, work and ferment the dough according to the recipe, but the usual thing is double size, ball it again and rest to ferment again tothe double size.

PORTIONS AND OVEN TIMES
Portions of 50 grams are easy to work with.
Set the oven to 220ºC for 7 minutes, so it make the crust without color, then freeze it or keep it in the oven until it’s golden.