Nuestro Refugio Panaderia Artesanal

dulcerey34 — 2019-07-18 21:35:10 UTC

Was founded in 2016
The owners are FABIÁN Y CECILIA.

LOCATION

dulcerey34 — 2019-07-18 22:10:03 UTC

In Reta
⍖
48 street E/21

Own Elaboration

dulcerey34 — 2019-07-18 22:29:08 UTC

French bread
Breads with flavor
Figacitas
Invoices
Caramel cookies
crumb sandwich

You can find them

dulcerey34 — 2019-07-18 22:34:19 UTC

Facebook: FC Nuestro refugio Panaderia ARTESANAL

Tel: 02983-490976

dulcerey34 — 2019-07-18 22:56:02 UTC

dulcerey34 — 2019-07-18 22:57:12 UTC

dulcerey34 — 2019-07-18 23:06:23 UTC

The bakery is a few steps from the beach.

dulcerey34 — 2019-07-18 23:19:28 UTC

Attention schedule

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08:00 A 22:00 From Tuesday to Sunday

It was not difficult for them to carry out the project

dulcerey34 — 2019-07-19 02:17:11 UTC

Bread is distributed in the businesses of Reta

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Basic principles for bread making

dulcerey34 — 2019-08-02 00:21:46 UTC

❶ Step one: Ingredient selection and measurement
➜ wheat flour, instant dry yeast dilutable in water, fine salt, mineral water at room temperature.
▪ They measure all ingredients (including liquids) in grams on a scale. The scale is much faster and more accurate than working on volumes.

❷ Step two: Mix
➝ There are two stages in the mixing process: the first is to incorporate the ingredients, the second is the development of the dough structure, also known as the gluten network.
▪ Mix all the ingredients in a bakery blender.

❸ Step three: Primary fermentation
➞ It is where yeast begins to do its job, the conversion of sugars into carbon dioxide, alcohol and organic acids. Each dough has a different primary fermentation time, depending on its formulation.

❹ Step four: Divide and shape
➞ When the dough is properly fermented, it is time to divide it into balls to the desired size and give the divided pieces a preform according to the type of bread to be made (balls, elongated, braided, etc).

❺ Step five: reserve and let stand
➞ After the dough has been preformed, you should rest a little before giving it the final shape. The dough is allowed to stand for 15 to 20 minutes and during that time, the gluten net, which has become more elastic through handling, will relax and be more extensible.

❻ Sixth step: Form the loaves
➞ There are four basic ways to make bread: the baguette, the ball (round), the rustic bread and the traditional loaf of bread. After shaping, the dough should be left a place to rest during its final fermentation. For traditional baguettes and bars, we use baker's cloths and grooved wooden boards that help maintain the shape of the dough during the final fermentation.

❼ Step Seven: Final Fermentation
➞ After shaping, the dough should rest and continue to ferment. The length of the final fermentation varies from mass to mass; that could be between 15 minutes to 12 hours or more.

❽ Eighth step: prick
➞ The punctures or cuts have a decorative function and also allow the dough to properly remove the carbon dioxide gas that has accumulated during the fermentation that expands with the heat of the oven. Puncture is usually done with a razor blade or a small saw blade.

❾ Step nine: bake
➞ The Breads are baked in the oven around 350 to 400 ° F (180 ° C - 200 ° C). In most cases, a smaller bread must be baked at a higher temperature than a larger one, so you will need to be aware of the color in your cooking time. There are a few different ways to determine that a bread is properly baked by its color, by the hollow sound that is heard when you hit the bottom of the bread stick, and by the internal temperature (at least 165 ° F for breads)

❿ Step Ten: Cooling
➞ When the bread is fresh out of the oven, it is still filled with excess moisture and carbon dioxide. The bread needs time to cool down so that moisture and gas dissipate. After cooling, the texture, taste and aroma of the bread have become what they have and the problems are a tasty, bread so pleasant to the palate.

Entrepreneurs and Tourism in Reta by Ralphie Riccione