🔷 PRE FERMENTATION
100ml of morna water (tolerable to the touch)
1 colher (soup) of dry biological ferment
2 tablespoons (soup) demerara sugar
🔷 I PREPARE:
Dissolve the ferment and the sugar in the brown water, let it rest until it forms a foam.
Approximately 5 min. (Book)
2 eggs (small)
2 colheres (soup) of extra virgin olive oil
3 xícaras of multipurpose farinha mix (rice farinha, sweet potato starch, cassava starch and stabilizers) I found in the store 👉🏼 @ingredientesonline
2 colheres (soup) of farinha de linhaça dourada
1 colher of (coffee) xanthan gum or CMC
1 colher(chá) of maçã vinegar
1 and 1/2 of (chá) of salt
🥖MIX OF GRÃOS THAT THE EU USES:
Nozes, amêndoas, amendoim, gergelim,
chia, sunflower seed
🔷 PREPARATION MODE:
Mix the dry ingredients (except the grains), make a stove in the center and add the eggs, oil, vinegar and fermentation water, mix well with the help of a colher de pau, when you don’t put the hand in the dough while stirring well .
It is specified, it adds more farinha, objective and a malleable mass.
Sove até a massa degrudar totally das mãos, os grãos acrescenta a massa e misture bem, enrol a massa noforma que dejar.
Let rest 30 minutes.
Depois arrume em uma assadeira and gem brush on top and add more grains to be desired.
Roast for 30 minutes in a 180 graus oven. (Forno já pré aquecido)
I like to place an assadeira with water in the lower grade of the oven to steam and assim or bake with a crispy shell.
After 15 minutes remove this assadeira with water and deixe or golden bread.