Mute
Alessandra
Se eu tivesse aprendido essa técnica antes, teria economizado horas de trabalho na padaria. Uma das maiores mudanças que fiz na produção foi parar de preparar uma massa para cada recheio. Hoje, faço uma única massa base de fermentação natural. Depois da primeira fermentação, divido a massa nas porções e adiciono o recheio apenas na modelagem final. O resultado? Produção mais organizada, economia de tempo e espaço, padronização do peso e da quantidade de recheio de cada pão e, de quebra, um sa
Follow
35
1
14
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