Salvador, the baker, has collected enough gorse and firewood to light the oven, remembering those times when even firewood was scarce. And in the past, there was very little of this strong firewood, and even less gorse, because as best we could we made a sacrifice and brought firewood, each neighbor here to the oven. Each neighbor had a week to burn the oven. Therefore we have to prevent ourselves from making enough firewood to burn the oven. And so on until all the neighbors were around the town. The oven is made up of a vault made of refractory brick, filled in the upper part with sand so that it conserves the calories for longer. When the oven reaches the ideal temperature for baking the bread, remove the embers to one side and sweep the floor with a damp cloth attached to a long stick. At the time the baker has told them, the women arrive with all the instruments and ingredients they will need. Although, normally, each woman prepared the dough at home, this time they will all knead it together in the oven. Come on, let's start kneading. We have the flour, which we have already put in. It is a special wheat flour and now we are going to add the water and continue with all the ingredients we have here. We add potato, yeast and salt, which is what is added for the dough, to make the bread. Now pour the water first. And I take the yeast, which is the “crecento” that before, because from the dough that was made from the previous one, a bolico was taken like this and we put it in one of these casserole and then after eight days it ferments. Then, you pour the water in there and with this you make the dough, whatever it may be. And now we are going to make a masada with about 32 liters of water. Well, and the flour, whatever comes in. We continue adding more yeast, because since we are going to make almost 100 loaves, we have to add more yeast here, to knead. For the yeast to dissolve properly, the water must be warm or hot. This kneading work was carried out in the wee hours of the morning in order to make the most of the day. At dawn. Well, we got up... There are those who got up at five in the morning, others got up at 3, others at two, depending on the rush people had to massacre or go to the countryside in summer. And in winter they didn't get up so early, but in summer, there are those who had the bread in the oven at five in the morning, so that depends on the staff, the tasks they had to do. And now we have to add the salt and the potato because since the yeast is already well dissolved, now we add it. I had a pucherico and I always kept that to myself, the same measure and the same water. In one of the old wells, made of zinc, well, in that one. With the same measure, and potatoes, more or less, well three or four, depending on whether they were fat or small, depending on the measure. Each one had their own mass and their proportion of the mass, you added what was needed. Well, the potato is for the bread to rise. So that it rises more and you see it more beautiful, and then also more hollow. Go up more. And then there are some beautiful breads. Well, now there are all the ingredients we need to knead and now we have to continually turn it, adding flour to the water so that it starts to stick. He's already singing, now. It's already ringing. You have to knead this until it doesn't stick to you, so that it holds like this, it loosens and doesn't stick to you. Well, each time flour is added and the dough becomes more curdled, harder, harder. And once the dough no longer sticks to your hand, you can make fists. It's a little stuck, it's still a little tight, it needs to sound more. But hey, little by little, because you have to add flour and then you have to catch it with your whole arm. That's it, that's it. You see how it sounds. The dough is getting heavier and kneading becomes more difficult. But, precisely, the secret of good bread is in a well-made dough. It sounds already. She's almost ready to fist him. But it's still missing. How do you see it, Lucia? Give it another hit and if you get tired I'll reveal it to you now. Shoot, let's see. Take the scavenger. Let's see. There is a lot of dough, because this Enrique... The dough is still not good, it sticks. Not well. Add flour. To send. Normally, each family made enough bread for the entire week and sometimes for fifteen days. I think that now we give it our fists and I think it's enough. Hey, lucia. Look, Lucía, this is already going to be a challenge. And you Fina, please, remove the bread basket and the ingredients pots. I'm going, tomorrow. The scraper is for cutting the dough, for when making fists. And then it also works when repairing bread. That's how it gets to the fists and then right there it begins to mature and we throw it back here. It is given to the entire mass and then the same thing is repeated again . And then it is put into the basket, so that the dough can then rise to make the bread. Preparing the fists consists of kneading the entire dough in parts so that it becomes hollow, then piling them on one side of the trough. Look, look, look... look how the blister is coming out. It's here, look how hollow you see? This makes the dough very hollow. Look, now we have here the basket with the masero and the marreguilla. And this is the marreguilla and we put it first and then cover the dough well, because you know what happens that the dough must always be very well covered, because the saying goes : the dough and the child, even in the summer, are cold. So, now that the cold is coming, even more to cover it better. And now we put the masero, which is white so that the dough does not stick to the marreguilla. So. And now we will add the dough and cover it tightly. When the dough is prepared, the women put flour in the dough makers so that it does not stick and they turn it again. Come on then, Lucia. So. This kneading technique is what the women of Anento have inherited through family tradition and practiced all their lives. Well, customs... you have to give it twice, it will be to make it more hollow, the dough more worked. Because we are making it the same way our grandmothers and mothers made it . And they did it like this and we did it like that. As these women knead their fists, they introduce the dough into the heat of the maseros. Once it is added, add a little flour again so that the ends of the masero do not stick. And then, as was customary in the past, my mother always told me that I had to make three crosses, two and three. The why, customs. In the name of the Father, the Son and the Holy Spirit. Put it in there. Now this one, Fina. Come on Fina, let's cover it up. So that she is not cold, so that she is not cold, well covered. Put the marreguilla well with your fist inside. Let's see this one. Well extended. So. That's it, that's it. Of the dough we have been making, a little is left to make the yeast. Then it is put in a saucepan or left on a shelf here in the trough covered with flour and then it is used to knead the same thing again, but it must be left for at least eight days to ferment. We leave it here on a shore and it can also be done like this, tapadica. So. Well look, we have the dough, which is now ready to be dumped, to repair the loaves and one is repaired and another is putting the loaves in the dough bowl. Well, hala. We will put it in the masero. Put the basket, we have less strength than the dough. Well look, cut the bread, we have cut the dough and now cut pieces of the dough and repair them and take them there to the doughmaker. Now cut the piece that I understand is going to be needed for the bun, we are going to make balls. Repairing consists of manipulating the balls to the size of each loaf, working the dough well. Afterwards, they are left to rest in the maseros. Well, you have to place them like this, because it is as if you were making a bed for them. Each ball of these is a loaf and now the dough grows just as it has grown in the basket. So, if we don't put them like this, it turns out that this mass can be crossed with this one, or this one with this one. And then, like this, each one in their hole, each one in their bed, the dough does not spread and remains, as you will see later, which we then cover so that they continue to grow and continue to maintain the heat. Then you have to put them, what Mari Cruz repairs, which is the bottom part, would be the one she gives us here and I have to put it up like this, because this would be the side of the bread. Now Pilar is going to give me two loaves of bread. Now we are going to shape them here with our hands. Now it's done like this, with your hands first, widening at the same time, so that they don't shrink later, because then they... Like this. Now, with this painting, so beautiful, they turn out well. Now we make a small cut on a lau so they don't shrink. These are now ready to be put in the oven. Hey, do you remember before, when we were all here, some repairing, another carrying the oven? Hey, that's mine, don't change it! Mine had two cuts. That breadbox that... That one only has one. Wait. Mine had two cuts, yours only had one. You changed it for me, huh? Take. Come on. We also made brand-name breads that we put here, you see, we made a pinch of them, do you remember? We made them, wow, a pinch on top. Signs, signs. Yes, each one... each one her sign to know him, each one of us put our sign and so we didn't change them because since we added two or three at the same time, that's how we didn't change the loaves. Each one took their own. At the same time that the dough balls are prepared with their corresponding mark, they are transferred with the bread baskets to the mouth of the oven, where they are transferred to the shovel. With the long handle of the shovel, Salvador can access any corner of the oven. They will remain there for as long as the baker deems appropriate, depending on the temperature reached inside the vault. Well, approximately, 25 to 30 minutes. Because, of course, now the oven has been on for a long time and has lost calories. So, the first two that we put in have been there for a quarter of an hour, but now, as the oven loses coldness, we have had to keep it in for a little longer. And the look of seeing them like this, the crust they have, you can tell that they are already cooked. Well, they also catch, even though they have the color like that, because it sticks like that and it shows. It is played like this. The sound says that it is already cooked. That's why he says: bread, bread. Well now we are going to review the breads. We have already taken them out of the oven and then we have the ass with the ash that comes out of the oven. Then, with a brush... We turn it over. And now we are going to put a little oil on his face. At this moment, times have changed and we do it with a little skin, which has a little skin, although it is not the norm. In the past, the review was done with the skin of a lamb that died at birth or was stillborn from its mother's womb, so the skin is very thin and has very little hair. It was done with that, precisely to save oil. That skin and hair softens the bread, but it doesn't suck the cloth. See, keep sucking and then it's not the same. And this is the review of the bread. We are going to take out the bread and make four buns here, and those without anything. And then we are going to do more with rancid sardines, with canned oil sardines and with red pepper. The buns were flat breads, with little crumb, that were baked to be consumed on the same day as baking. The first day we made dough, because the pintera one always came out with more crumbs and the day we made dough, we made three or four of this bread to eat, because the other one was more raw, it was better the next day. This cools down sooner. And since it is stretched, it has no crumb. It cools and can be eaten as soon as it is cold. That is. In the past, the meeting of women at the oven was almost like a party, where there was no shortage of jokes, humorous comments, jokes and sayings. And to the one who sifts and dough, everything happens to him. Buns need less cooking time than breads and the baker must remain attentive so that they do not overheat. Well, since we have already finished the buns, now we are going to start the buns stuffed with pepper, or with sardines in oil or with rancid sardines. So Milagros honey, you see passing me the buns. For Vicente. Mari Cruz. I'm going to cut here, because it's a lot... Sardine or pepper buns were one of the varieties and gastronomic luxuries that could be afforded in the houses of Anento when bread was baked. They were eaten before for a snack, on a whim, not because of friendships from anything, anywhere, more than... our mother will make us a bun with sardine, a bun with grapes. Yes, that, the buns with grapes were called de trujal, de trujal. But this is more than anything the reward that was given to the children on the day she made bread, well, the snack. Well, the day that the massacre was done was a holiday for the kids. They ate cakes, they ate buns. Look, I'm making a churro here, but I don't want oil to eat, you eat it, but, this is going well. The preparation of these sardine or pepper cakes is simple. On a dough base, the desired ingredients are added, placing them in such a way that they form different patterns, according to the taste of each woman. Baking with enough time, taking care not to burn, leaves the cakes ready for consumption. Let's make some homemade muffins. So, here we have the ingredients that I will need. I have the sugar, I have the yeast, I have the eggs, the flour, the olive oil and the milk. So, I start first with the eggs. Taking advantage of the heat of the oven, Felisa has been in charge of making the sweets; in this case homemade muffins and mustachones. Now we have the eggs and we are going to add the sugar, I am going to add a kilo for the dozen eggs. So, I have to start beating because the sugar is heavy and you have to dissolve it very well because if not, then the muffin won't rise. We have already added the kilo of sugar. And now we move on to milk. Why do I add 200 grams of milk? Well, very simple, so that the sugar finishes dissolving well, because otherwise the sugar does not dissolve and is heavy and does not help it rise to the muffin. And with the milk we help it to dissolve well. We have already finished adding the milk, and now, next, and now we add the oil, a liter, as we said before, of olive. We finished adding the oil and now we move on to the flour. We are going to add, as I said before, one kilo, one hundred and fifty grams. Why do I add 150 grams more? For the few liters that we have added of milk. You have to add the flour little by little as if it were raining, because if you add it all at once it will make lumps. The oven has to be at 200 degrees for the cupcake. That is very important. If it is higher, the cap burns and if it is lower, it does not rise. It has to be at 200. Well, now that we have less to add flour, we move on to the yeast. You also have to add it very little by little, because if not, we eat a muffin and if the yeast is lumpy, it comes out and changes flavor. If we added it when we had finished the flour, the following would happen: It would not dissolve and maybe it would stay together and it would not do its job nor would the muffins be good. You have to add it very slowly so that all the pasta catches it. As you can see we have already finished the yeast. We proceed to continue adding the flour, but slowly, as if it were raining, because there is still some yeast left. In small quantities so that it does not clump. Then, from time to time you do like this. You see, he still needs flour. Then, I open my hand a lot, and they will say, why do you open your hand so much? Because the hand is not like a machine, so if I don't open it, it covers little and beats less. So, I open my hand like this, that's why. And from time to time, I try. He still needs flour. Because we still have left. You see, the hand extended wide. Hey. Because the open hand works more than if I close it, which is very little. And if I open it... Now as you see, there is no more flour left, everything is well dissolved, the bagel comes out very well, the muffin doesn't have to be very thick. Now it is advisable once the caps are filled, followed by baking them, because if they remain, that is when the caps open, as they are wet, they open. Now I'm going to wash and we wait a little and continue filling. And Salvador who is here will put them in the oven for me. Look, when I fill the spoon I do like this, but then when I take it away, so as not to drip. If the paste is in good condition it will not drip. This one is very good. As you can see, I cut when I want and so not a drop falls. It is advisable that they do not stick together, because if they stick together, then it has no presence. They are worth the same but they have no presence. If you fill the spoon well, there is enough in one go and I leave it when I want. Well, my grandmother and my mother already did this and we used to do it when there was an event, or it was the town festivals, or a baptism of my children, because we would go to the oven, prepare them and make them. Now, so that... there are those who want, put a little bit of sugar. We are going to put a few so you can see the difference later. That's why they rise the same. There are those who don't like it with so much sugar, let's put half and half of the table. You see, we have made half a tray. Now, Salvador, you can put them in the oven. Muffins are baked in less time than cakes and that is why they are left at the end of baking, taking advantage of the heat that the oven still retains. Here I already have the dough for the mustaches made, which I haven't waited for you to see me make because it has the same thing as the one for the madeleine, it only has one difference, as you can see, the dough is much more intense, harder, because For the mustachón, instead of one kilo of flour, it takes two. Another difference between mostachones and madeleines is that the dough is made with sunflower oil. Then I have here, as you can see, a bowl with oil, sunflower oil too, and a beaten egg. This is so I can put it on the tray, so that I can then put the moustaches, just to take them out you have to remove them with one of those scrapers we had for bread, and they have to be hot because if they are cold, they will break. For this, the oven does not need to be so perfect. Precisely, it never has to be at 200 degrees, but at approximately 160, because otherwise, since it is more sensitive and does not have paper protection, it will burn, the bottom of the mustache will turn black and it will not be presentable. Even if it is worth eating, it is not presentable. We put them a little apart because otherwise, if we put more, when they cook they will spread, you know. So you have to put them like this. And now, the egg is for spreading and this is what gives it the shine and has more presence and the view is more attractive. Now we're done and Salvador is going to put them in the oven. And they usually stay for about 10 minutes. Breads, buns, sardine and pepper cakes, muffins, mostachones... This is a sample of the varied range of food products derived from flour that were obtained in Anento, trying to add imagination to the precariousness of the resources existing in times passed. I am Eugenio Monesma, director and producer of the documentary you just watched. If you liked it, I encourage you to subscribe to the channel by activating notifications from the bell and so you can enjoy the hundreds of documentaries that I already have on the channel and which I will be uploading weekly.
