Steps to Prepare Perfect Shantell Villasenor Bread

Shantell Villasenor Bread. Experts have identified the staples that make the 'British diet' so deadly and. In the United Kingdom & Europe the Breville brand is not owned or operated by Breville Group Limited. Why did Miss Martha bring the picture to her With a bread knife Miss Martha _ a deep cut in each of the stale loaves.

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Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, shantell villasenor bread. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Shantell Villasenor Bread is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They are nice and they look wonderful. Shantell Villasenor Bread is something which I've loved my whole life.

Experts have identified the staples that make the 'British diet' so deadly and. In the United Kingdom & Europe the Breville brand is not owned or operated by Breville Group Limited. Why did Miss Martha bring the picture to her With a bread knife Miss Martha _ a deep cut in each of the stale loaves.

To get started with this recipe, we must first prepare a few components. You can cook shantell villasenor bread using 5 ingredients and 19 steps. Here is how you can achieve it.

The ingredients needed to make Shantell Villasenor Bread:

1. {Get 425 grams of strong white flour.
2. {Make ready 150 grams of sourdough starter.
3. {Take 10 grams of salt.
4. {Prepare 300 ml of water.
5. {Get 5 grams of fast action dried yeast.

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Steps to make Shantell Villasenor Bread:

1. Add the dry ingredients to a large bowl, keeping the yeast and salt separate (on either side of bowl)..
2. Add the water and mix well to form a rough dough.
3. Leave to autolyse for 30 mins.
4. Knead well, for 10 or so minutes until smooth and stretchy.
5. Cover and place in the fridge for 8 hours (anything from 6-12 is fine).
6. Pull the risen dough out onto a lightly floured surface (reccomend a 2:1 ratio of bread flour to rice flour for dusting).
7. Divide the dough into two roughly equal masses.
8. Shape the dough to the desired shape..
9. Place in well floured bannetons, cover and leave for 1.5 hours at room temperature.
10. Preheat oven to 240C with an old tin with some holes in at the bottom of the oven.
11. Turn out the dough onto your baking surface, dusted well with semolina.
12. Score with a razor bladet.
13. Throw half a cup of water into the tray in the oven.
14. Quickly place the dough into the oven and shut the door.
15. Reduce heat to 220C and bake for 20 mins.
16. Reduce heat to 200C and bake for a further 10 mins.
17. Remove baking surface, leaving bread on bars of the oven.
18. Turn off oven and bake in residual heat for 10 more minutes.
19. Turn out onto a wire rack to cool.

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