Prepare your own Homemade Bread with Patagonia style
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Trail stats
- Distance
- 34.19 mi
- Elevation gain
- 2,644 ft
- Technical difficulty
- Easy
- Elevation loss
- 2,979 ft
- Max elevation
- 2,251 ft
- TrailRank
- 29
- Min elevation
- 177 ft
- Trail type
- One Way
- Coordinates
- 1066
- Uploaded
- July 5, 2014
- Recorded
- July 2014
near Cochrane, Aisén (Chile)
Viewed 469 times, downloaded 0 times
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Itinerary description
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Provisioning
0 ft
Breads of Los Ñadis
Have you discovered the exquisite homemade breads of Patagonia? If you have, there’s little doubt that you’re the latest member of the tremendous fan club for Patagonia’s steaming fresh, warm breads, baked in wood-burning ovens and served with creamy butter and home-made jams. It impossible not to be tempted! In this corner of the world, making homemade bread is still a very important activity in the daily lives of many families. Here, bread baking goes far beyond choosing the right ingredients or have a good recipe; it also means searching for the “just right” pieces of wood, appropriately sized for the wood-burning stoves, so that the baker can obtain the exact temperature to brown the bread and make sure it doesn't burn.
Provisioning
0 ft
Ready to discover the Patagonian bread maker hiding deep inside you?
You just have to follow these steps: Step 1: Get the ingredients • 5 cups of all-purpose or bread flour (5 kg) • ¼ cup of vegetable oil • 2 tablespoon of dried yeast (20 gr) • 1 tablespoon of granulated sugar (12 gr) • 2 teaspoons of salt (10 gr) • 1 ½ to 2 cups of warm water Step 2: Prepare the dough Pour half a cup of warm water in a small bowl with 2 tablespoons of dried yeast and 1 tablespoon of granulated sugar and stir. Let the mixture rest in a warm place for approximately 5 minutes, without exposing it to direct heat, so that the yeast begins to activate. In another large bowl, place 5 cups of all-purpose or bread flour, and 2 teaspoons of salt. Mix well. Shape the mixture in the middle of the bowl so that it resembles a volcano with a crater and pour the ¼ cup of vegetable oil into the crater. Little by little, add the yeast mixture over top of the oil. Step 3: Working the dough Use your hands to mix the flour and the ingredients that you put into the "crater”, adding the warm water slowly, while you work the dough. The dough should be well mixed and sticky; if it is too dry add more water and if is very sticky add more flour. Continue kneading dough until smooth. The process of mixing and kneading should take between 10 and 15 minutes and is the key for making the dough rise and giving a light and airy consistency to your bread. After kneading, form the dough into a ball and place it back into your bowl. Cover with a clean cloth and leave it to rise in a warm place that is not exposed to direct heat for approximately 45 minutes. Step 4: Cook the dough Find a large, clean surface for rolling out the dough; a countertop or dining table work nicely. Roll out the dough in a large circle of approximately 2 cm in thickness. Cut into individual rolls using a glass or a round biscuit mold. Put the rolls on a baking tray separated by at least 3 cm and let them rest for about 15 minutes before baking: In a conventional oven: Pre-heat the oven to 180 ºC (350 ºF). Bake ten to twelve minutes, turning the rolls, after approximately 8 minutes, so that both the tops and bottoms have the opportunity to brown. When they are evenly browned on both sides, remove the tray from the oven and let cool before serving. In a wood-burning oven: As there are no thermometers or temperature gauges in wood-burning oven, baking is more “art than science”. Each oven is different, plus, there are several varieties and cuts of wood. Even the weather can affect the way in which the bread bakes. Let’s just say, it takes a bit of practice! Start by filling the firebox with smaller logs and allowing it to get really hot before adding the bread to the oven side. As the bread is cooking, be very attentive, checking the color every few minutes and rotating the rolls, based on the hotspots within the oven. Adjust the heat according to progress. Bon appetit!
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