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Moroccan
Frena Bread baked on pebbles
(where to buy)
Level of difficulty – easy
Ingredients:
500 grams flour
250 milliliters water (1 and ¼ cup)
4 tablespoons corn oil
1 level tablespoon dry yeast
1 teaspoon sugar
1 teaspoon salt
Mix the flour, yeast and sugar in a bowl.
Make a small whole in the dough and pour one cup of the water and the
oil into it.
Knead for about 6 minutes until the dough is sticky and uniform.
Stir the salt into the remaining water and add to the dough.
Knead for about 3 more minutes.
The dough will be very sticky at this stage.
Cover the bowl with a towel and let it rise for about 15 minutes.
Wet your hands with lukewarm water, fold the dough inside the bowl and
let it stand for 5 minutes. Do this step four or five more times until
the dough is pliable and uniform.
Meantime, put the mould on the rack of the oven, insert the rack on the
lowest level and preheat medium-high heat 400 F / 200°C.
Sprinkle flour on your work area and after generously dipping your hands
in oil, take the dough out of the bowl in two equal pieces and place
them on the work area.
Roll each piece into a ball and leave it resting on the work area for 10
minutes.
With a rolling pin, roll each ball into a round 25 centimeter thick
shape while flattening out the dough.
Sprinkle a generous amount of flour on the spatula, transfer the dough
onto it, and let it rise for the last time for 25 minutes.
Carefully take out the rack with the hot mould on it from the oven.
Brush the dough with a beaten egg or water, slide the dough onto the
mould and put it into the oven for 20 minutes.
When the bread has turned slightly brown, turn on the turbo and bake for
another 5 minutes or until the whole surface of the bread has become a
light brown color.
Carefully remove the mould from the oven and transfer the loaf onto a
cooling rack.
Do the same procedure with the second loaf.
After you bake the loaves, put the mould back into the oven and turn off
the oven.
DO NOT cool it off in the air or in water. It has to cool off slowly
inside the oven.
Buy here this
wonderful CERAMIC SMOOTH STONE BAKING MOULDS:
Free shipment free tax
·
White mould – suits a home kitchen and quick baking – 105US$
·
Red mould made of terra cotta – suits a home kitchen and preparing
whole-wheat bread – 132US$
·
Dark brown mould – suits a home kitchen. It has thick sides for
accumulating and radiating heat.
Very good for buns and rolls. –132US$
·
Grey mould. It has very thick sides and suits an industrial kitchen. It
radiates heat concentrated on the bottom of the bread.
Very good for quick baking and for pizzas. –192US$
·
Booklet of recipes with a personal inscription printed on
the first page per the customer's order.
Especially suited for a gift. – included
ORDER NOW
The mould's measurements fit a home baking oven.
Its diameter is about 32 centimeters and its height is about 4
centimeters.
The mould's weight (packed) is about 2 kilograms.
The casting materials produce a mould in four colors: white, red, dark
brown and grey.
The quality of each mould is slightly different and each mould has a
different price. The white mould is less |
