REAL GRANDMA'S HOUSE, DECORATION WITH AFFECTIVE MEMORY, MISSIONS, TRAVEL SOUVENIRS AND CUISINE
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A real treat to visit, literally! Naná is Enrico's grandmother, one of her main roles is a retired teacher and also an artisanal baker, a modern and well-traveled grandmother. You know that little grain bread on the griddle that you see here from time to time? It's from Naná's @paes.e.prosa.campinas! The visit was supposed to be to learn how to make bread 😉, but her little house is so delicious, so inspiring, so full of affection in every corner - inside and out - that we need to share it with you!!!🩵 Like, comment and share, we need you!!!👊🏼 #prainspirar #pracompartilhar #boaprosa #casadeverdade #pãodefermentaçãonatural #casaemversoeprosa Presented by: Cris Maia and Daniel Cruz Edited by: Felipe Cruz Naturally leavened multigrain bread - “Pão do Enrico” INGREDIENTS 400 g of wheat flour 280 to 320 g of water (it depends on the day) 8 g of salt 40 g of seeds of your choice (chia, flaxseed, guinoa, sesame, sunflower, etc.) 120 g of levain (or 5g of biological bread yeast) PREPARATION Toast the seeds in a frying pan until they start to pop (do not toast (others) Place part of the water, the yeast, flour and salt in a container, mix well or use a mixer at low speed. Check if more water is needed (you don't need to use it all). Add the seeds and knead until you get a smooth, dry and elastic dough. Place in a box or suitable container and let it rest for 40 minutes. Fold it and let it rest for another 40 minutes, or put it in the refrigerator to bake the next day, with the bread already shaped to your liking. Before putting it in the basket to rise, moisten the bread and coat it with the seed and oat mixture. Wait for it to rise and bake in a preheated oven at 250ºC for approximately 40 minutes. *** We are also on Instagram: / casaemversoeprosa Facebook: / casaemversoeprosa *** If you want to be part of this community, participate in this content or make a partnership with the channel, send an email to [email protected]
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