{"id":5546,"date":"2019-10-31T09:57:25","date_gmt":"2019-10-31T08:57:25","guid":{"rendered":"https:\/\/antoniosotos.com\/en\/?p=5546"},"modified":"2019-10-31T09:57:25","modified_gmt":"2019-10-31T08:57:25","slug":"homemade-saffron-with-aromatic-herb-bread","status":"publish","type":"post","link":"https:\/\/antoniosotos.exploore.es\/en\/homemade-saffron-with-aromatic-herb-bread\/","title":{"rendered":"Homemade saffron with aromatic herb bread"},"content":{"rendered":"

\"Homemade<\/a><\/em><\/p>\n

Do It Yourself <\/em>has become fashionable when it comes to bread. And, what’s more so as to eat a good bread no specialised resources, or bakeries, or dough mixers are required. With a good oven, a great homemade bread can be made. And, as could not have been otherwise, we’re proposing saffron bread.<\/strong><\/p>\n

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What ingredients do we need? Flour, water, salt, a few saffron strands and patience. Lots of patience. As bread cannot be rushed<\/strong>. And with these basic ingredients we’ll obtain a tastier and 100% natural bread.<\/p>\n

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Should you wish, you can also add to our bread other ingredients such as seeds, nuts or aromatic herbs … Just like that, the bread will have a fresh and authentic taste<\/strong>, as with traditional bread, but with an original touch and made by you.<\/p>\n

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The most important factor in order to procure a fantastic result is obtaining a great pre-ferment. You may well wonder, what’s this about a pre-ferment? That which has been called traditional sourdough (or mother dough).<\/p>\n

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Obtaining a sourdough (or mother dough) from scratch is very easy. It’s a flour-yeast-water mixture which has been previously fermented for at least 3 or 4 hours. Although ideally, just as our grandmothers did, it is best to leave it rest for a day or use the baking dough of previous day’s bread. This ferment helps the yeast bacteria to enhance all the flavour and aromas possible<\/strong> to our bread. But this requires time. Ideally, it should be left to stand overnight.<\/p>\n

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Recipe: homemade saffron bread<\/strong><\/p>\n

Ingredients<\/strong><\/p>\n

For the sourdough (or mother dough)<\/strong><\/p>\n