1

share on

Pancarré water roux method

ingredients

servings

10

Honey

1/2 teaspoon

White sugar

2 teaspoons

Dry brewer's yeast

1 teaspoon

Full fat milk

120 grams

Type 0 wheat flour

480 grams

Water

245 grams

Type 00 wheat flour

25 grams

Bakery products from Italy

Pancarré water roux method

Pancarré water roux method

vegetarian with gluten with lactose

ready in

2 hours 30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pancarré water roux method

Water roux is simply composed of water and flour mixed together and cooked for a few minutes in a pot until it has a gelatinous consistency. A bit like when preparing the base for béchamel. This preparation will make the bread soft and elastic.

Pancarré water roux method step 1

step 1

In a pan we put water (125 ml) and flour (25g), mix quickly with a whip and cook for a couple of minutes at medium heat (always mixing).

Pancarré water roux method step 2

step 2

When the compound reaches a gelatinous consistency it means it is ready. Let's leave and let it cool down.

Pancarré water roux method step 3

step 3

First we dissolve the yeast in the water.

Pancarré water roux method step 4

step 4

Add the milk.

Pancarré water roux method step 5

step 5

After that, we put flour, sugar, salt, honey drop and water containing the dissolved yeast into a container.

Pancarré water roux method step 6

step 6

Mix with a fork, the dough at the beginning will be compact.

Pancarré water roux method step 7

step 7

Then we start kneading by hand until we get a homogeneous dough.

Pancarré water roux method step 8

step 8

Add the water roux and continue to knead. The dough will now be very soft, knead vigorously for 5 minutes.

Pancarré water roux method step 9

step 9

Lastly, add the sparkling oil and mix it.

Pancarré water roux method step 10

step 10

Once the dough is ready we cover it with film or a canvas and let it rise in the oven with the light on until it doubled.

Pancarré water roux method step 11

step 11

It will take about an hour and a half to two hours (depends on the temperature in the house, we check from time to time)

Pancarré water roux method step 12

step 12

Now we put the dough by pulling it slightly with your hands until you form a rectangle of the length of your baking tray.

Pancarré water roux method step 13

step 13

We start rolling on the shorter side.

Pancarré water roux method step 14

step 14

Once rolled, place it in the bread / plumcake mold and let it rise in the oven with the laud switched on for about an hour / an hour and a half. It must surpass the edges.

Pancarré water roux method step 15

step 15

Preheat the oven at 180 degrees and cook for about 30 minutes. Your pancreas is ready, good appetite !!!

Loading pic