When you learn to make homemade bread and especially homemade Berber, the bread you get from the bakery will be tasteless - this training is for those who care about their health to eat bread with low salt and without baking soda.
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The parts of this video:
00:00 - Introduction of video and types of flours
02:05 - Understanding yeast and improver
02:42 - The exact amount of barbarian bread
04:42 - Basic kneading of the dough
07:00 - basic rest of the dough
07:27 - Shaping the Berber bread
08:27 - Types of Berber bread napkins
09:17 - Proper temperature and Fergaz tips
10:49 - The best food with Berber bread
12:54 - Let's go eat
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❇️ Ingredients for an almost large loaf of bread:
- White flour or Nol or Berber flour (2 zero) 350 grams or 2.5 glasses
- 1 glass or 200 grams of lukewarm water
- Half a tablespoon of baking powder or about 4 to 5 grams
- Sugar 1 tablespoon
- Oil 2 tablespoons
- Salt, one third, 1/3 tablespoon
- Improver (only for flour 2 zero) a quarter of a cup or less
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For handkerchief number one:
- Half a glass of water
- Sugar 1 tablespoon
- 2 tablespoons of flour
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❇️ For the omelet next to it😋:
- 4 medium tomatoes
- 1 small onion
- 4 small cloves of garlic
- Bell pepper as per taste
- 2 eggs
- Dry basil-salt-black pepper-thyme-paprika
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⛔️ These tips help to bake bread better:
- Bread baking time is at least 15 minutes at a temperature of 180-200 degrees
Two-thirds of the time, the heat should be low and the last part should be high so that it is toasted on the bread
You can cook this bread using any flour
- If you don't have any improver, there is no problem, if you follow the recipe, you will still get the same quality
- For home, it is better to always buy 3-sef or nol flour, suitable for all doughs, such as pizza, dumplings, and fancy bread.
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Learn this bread, you won't be a baker again | easy and fast homemade barbari bread | NOON BARBARI BY MARCO KOPOL