November 21, 2014 - 12:38pm
Decorated bread with stiff dough
Decorated bread with stiff dough, 45% hydration. This kind of dough is very typical in the south of Spain.
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Decorated bread with stiff dough, 45% hydration. This kind of dough is very typical in the south of Spain.
Is the dough heavily salted so that the decorative pieces can be kept a long time?
No, it's the typical ratio of salt per kilo of flour, 2%.
These look like pieces of art. Your dough skills are phenomenal.
It's easier than you think ;-)
Really nice!