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