Wrist Injuries Diagram

My common

When I want to make a white bread, do this:

Bread with Manitoba
about 300g of sourdough (made with Manitoba) Manitoba

300g flour 200g flour wheat suitable for bread
1 teaspoon malt

1 teaspoon salt 3 tablespoons extra virgin olive oil to taste water


the evening when I get back from work in the global mixture of flour, yeast, malt, olive oil and add water a little at a time, until it reaches an elastic but not sticky. I leave the dough hook at low speed first and then increase. After about 10 minutes add the salt and let knead another 5 minutes. Finally I remove the dough from the planet and let it rest for an hour. Then do the folds trying to incorporate air and form the dough into a ball. Before going to bed the lie down in a rectangle rolled up, drill cuttings to the surface and let it rise for all night. In the morning when I wake up (at 5.30!) I turn the oven to 200 degrees and bake it while I have breakfast for about 40 minutes.
Although the recipe is common, I participate in the contest Cakes and Desserts:
So we will confront and we can share suggestions about this food that I find myself doing frequently. Some aspect of your advice!