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sujet  numéro 3:

On mange du pain dans le monde entier. Pourquoi certains sont-ils plats et d’autres bien gonflés, pourquoi leurs goûts sont-ils différents?
We eat some bread all over the world. Why are any flat and are others inflated well why their tastes different?

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INGREDIENTS:
250 g of integral flour
250 g of dark flour
5 teaspoons of dry yeast
2 teaspoons of salt
1 cup of all seeds together
- wool seeds
- sesame
- sunflower seeds
500 ml of hot water

DOUGH:
The dough was soft and smooth. I mixed the ingredients until I got a homogeneous mixture that was sticky.

FINAL PRODUCT:
The bread was very soft and tasty, it was also crispy because of seeds and I liked it very much.

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400 g of smooth flour
0.5 yeast
0.5 baking powder
1.5 dcl milk
1 dcl of water

0.5 dcl of oil

One small teaspoon of salt

Preparation:

Take yeast, flaky flour and a little warm milk. Let it get in the cup. Mix the rest of the ingredients. Let it double rise. Put it in fat pan and bake on 200°C for 40 minutes. When it is baked wrap it in a cloth to cool.

Final product:
The bread was very tasty and soft.

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INFREDIENTS:

-500 g wheaten sharp flour

-Teaspoon of yeast

-Teaspoon of salt

-1-2 spoons of seeds (sesame, buckweath...)

-200-300 mililiters of cold water

PROCEDURE:

Mix the ingredients for 10 minutes and put in the refrigerator for 12 hours. After that, shape it with your hands. Put it in the casserole and bake for 10 minutes at 240 degrees and then bake for another 20 minutes at 200 degrees.

Bread was successfully made but I didn’t like taste and texture. The crust was crunchy, but the inside was overcompatible and flavorless.

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INGREDIENTS:
500g cornflour
500g white smooth flour
1 cube of yeast
1tbs of honey
1tbs of sugar
2tbs of salt
2tbs of olive oil
10dag of butter with yoghurt
1tbs of sour cream
about 2dcl of water

PREPARATION:
Melt yeast with water, milk, sugar, honey and 2 spoons of smooth flour. Place it somewhere warm and let it rise. Meanwhile boil 0,5l of water and mix it with cornflour. Mix it with hands. Add white flour and the yeast mix to that, add everything else and mix it with hands. Put the dough in a bowl and place it somewhere warm to let it rise. Every 30 mins (3 times) take it out of the bowl and mix it with hands. Then put it in an oven heated to 250 degrees for 10mins. Lower the temperature to 200 degrees and let it bake for 40 mins.

THE DOUGH
It was sticky and almost viscous.

THE FINAL PRODUCT:
The bread was tasty, tasted like corn mixed with bread. It was a bit tough but crunchy.

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https://www.coolinarika.com/recept/791270/

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We look the elasticity of dought. We do some dought with 3 flours( wheat flour, rye flour and corn flour) but the corn flour