curso de panaderia
DESCRIPTION
Pasos para elaboracion de pan francès y focacciaTRANSCRIPT
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CURSO DE PANADERIA
Adriana McCormick Ramirez
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Proceso de elaboración del Pan francés500gramos de Harina de trigo
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Levadura 20 gramos
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300 gramos de agua
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La mezcla de todos los ingredientes
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Ingredientes para la elaboracion del pan focaccia500 gramos de hariina de trigo
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10 gramos de sal
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40 gramos de aceite de oliva
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Mezcla de los ingredientes
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Panes ya elaborados están en fermentacion
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Pan focaccia en fermentacion
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Pan francès recien salido del horno