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26 minutes ago, Nemesis034 said:

Franci

 

Your bread look fabulous.

 

I need some help with the translation if you don't mind.

Just the mixing and resting periods. The recipe is understandable.

 

Also is it pine nuts with sugar? What fluid does she pour over those breads at the end?

 

Your help would be much appreciated.

 

Regards from a sunny Brisbane.

Sure! So,  just to recap, he does mix roughly flour, salt, oil and water, let rest 30 minutes. Then goes in the yeast and flaps and folds for 3 times with 15 minutes intervals in the fridge,  at the 4th flap and fold the dough rests for 2 hours. Doesn’t specify if in the fridge or not. Then divide the dough, shape it, oil it and let rise from 1 to to 2 hours. Here he gives a tip for pine nuts. Soak them for at least 2 hours if you don’t want to burn them in the oven, dust with sugar. It can be substituted with almonds for a cheaper option.  The liquid at the end is anise liquor. I’ve seen some people even light it to flambé the coca. 

15 minutes ago, Nemesis034 said:

Franci

 

Your bread look fabulous.

 

I need some help with the translation if you don't mind.

Just the mixing and resting periods. The recipe is understandable.

 

Also is it pine nuts with sugar? What fluid does she pour over those breads at the end?

 

Your help would be much appreciated.

 

Regards from a sunny Brisbane.

Sure! So,  just to recap, he does mix roughly flour, salt, oil and water, let rest 30 minutes. Then goes in the yeast and flaps and folds for 3 times with 15 minutes intervals in the fridge,  at the 4th flap and fold the dough rests for 2 hours. Doesn’t specify if in the fridge or not. Then divide the dough, shape it, oil it and let rise from 1 to to 2 hours. Here he gives a tip for pine nuts. Soak them for at least 2 hours if you don’t want to burn them in the oven, dust with sugar. It can be substituted with almonds for a cheaper option.  The liquid at the end is anise liquor. I’ve seen some people even light it but to flambé the coca. 

15 minutes ago, Nemesis034 said:

Franci

 

Your bread look fabulous.

 

I need some help with the translation if you don't mind.

Just the mixing and resting periods. The recipe is understandable.

 

Also is it pine nuts with sugar? What fluid does she pour over those breads at the end?

 

Your help would be much appreciated.

 

Regards from a sunny Brisbane.

Sure! So,  just to recap, he does mix roughly flour, salt, oil and water, let rest 30 minutes. Then goes in the yeast and flaps and folds for 3 times with 15 minutes intervals in the fridge,  at the 4th flap and fold the dough rests for 2 hours. Doesn’t specify if in the fridge or not. Then divide the dough, shape it, oil it and let rise from 1 to to 2 hours. Here he gives a tip for pine nuts. Soak them for at least 2 hours if you don’t want to burn them in the oven, dust with sugar. It can be substituted with almonds for a cheaper version.  The liquid at the end is anise liquor. I’ve seen some people even light it but to flambé the coca. 

14 minutes ago, Nemesis034 said:

Franci

 

Your bread look fabulous.

 

I need some help with the translation if you don't mind.

Just the mixing and resting periods. The recipe is understandable.

 

Also is it pine nuts with sugar? What fluid does she pour over those breads at the end?

 

Your help would be much appreciated.

 

Regards from a sunny Brisbane.

Sure! So,  just to recap, he does mix roughly flour, salt, oil and water, let rest 30 minutes. Then goes in the yeast and flaps and folds for 3 times with 15 minutes intervals in the fridge,  at the 4th flap and fold, the dough rests for 2 hours. Doesn’t specify if in the fridge or not. Then divide the dough, shape it, oil it and let rise from 1 to to 2 hours. Here he gives a tip for pine nuts. Soak them for at least 2 hours if you don’t want to burn them in the oven, dust with sugar. It can be substituted with almonds for a cheaper version.  The liquid at the end is anise liquor. I’ve seen some people even light it but to flambé the coca.