Català
10 PAX - Time 15h
Utensils: Kneading machine, rolling pin, scales.
INGREDIENTS
ELABORATION
For the sourdough we will mix 40 grams of active dough, 40 grams of water and 40 grams of flour, we will let it increase up to twice its volume in a bowl covered with a clean cloth between 21 and 23 ºC.
We refrigerate the dough for a whole night.
At 12 o’clock we knead the rest of the ingredients of the dough and let it replenish by covering it.
For an individual coca we can prepare balls of 60 to 100 grams.
For a 5-person coca we can prepare balls of 300 grams.
We replace the balls in a cool place and leave them covered for 2 hours.
Sprinkle the work surface with flour to prevent the dough from becoming firm.
We stretch the balls by hand or with a roller depending on how we want to use them.
We can freeze the balls.
We can freeze the stretched masses separated with film paper in a tray.
Without a sourdough we increase 66 g of flour, 35 g of water and 30 g of oil and we skip the night rest
Ingredients
Directions
For the sourdough we will mix 40 grams of active dough, 40 grams of water and 40 grams of flour, we will let it increase up to twice its volume in a bowl covered with a clean cloth between 21 and 23 ºC.
We refrigerate the dough for a whole night.
At 12 o’clock we knead the rest of the ingredients of the dough and let it replenish by covering it.
For an individual coca we can prepare balls of 60 to 100 grams.
For a 5-person coca we can prepare balls of 300 grams.
We replace the balls in a cool place and leave them covered for 2 hours.
Sprinkle the work surface with flour to prevent the dough from becoming firm.
We stretch the balls by hand or with a roller depending on how we want to use them.
We can freeze the balls.
We can freeze the stretched masses separated with film paper in a tray.
Without a sourdough we increase 66 g of flour, 35 g of water and 30 g of oil and we skip the night rest