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This is the result of Bread with a single Dough, letting it rise overnight to bake the next day For the sale of our digital book of Traditional Ecuadorian Bakery and Pastry Volume 1, you can gladly buy it on my website https://www.coneltoquedeluis.com/ Or in this other way, you can deposit in the following information: Deposit or transfer in Ecuador Banco Pichincha Savings Account: 2205908924 Name: Luis Llerena CI: 1715088165 Send a photo of the deposit to the email: [email protected]. Send a photo of the deposit to Whatsapp: 0995964214 Once these steps are done, you will receive your digital book Thank you for your purchase. Recipe All-purpose white flour (Castilla) (000) (T55) 4000 gr (4 kilos) or (32 cups) or 8.8 pounds Salt 80 gr (4 heaping tablespoons) Sugar 360 gr (1 cup and a half approximately) Fresh yeast 40 gr (2 heaping tablespoons pressed) or 20 gr of active dry yeast (2 tablespoons) or 12 to 13 gr of instant dry yeast (1 heaping tablespoon) In case you want to make the bread that same day, you should put 160 gr fresh yeast, 80 gr active dry yeast and 50 gr instant dry yeast Butter or margarine 800 gr (4 cups not very full) Eggs 12 units Water 1680 ml (one and a half liters of water plus 1/2 cup approximately) Filling Fresh cheese 1 unit Ham slices 4 units Garnish Sesame Oats Beaten Egg #overnightleavenedbread #varietyofbreadwithsingledough #ecuadorianbread #ecuadorianbread #withthetouchofluis #overnightbread #littleyeastbread #leaventhebreadovernight #wholegrainpeanut #cheesebread #breadstuffedwithham