How do I make una salmuera for Pan Amasado?

Question

I have a recipe in Spanish that asks for 2 - 3 cups of brine as the liquid for a bread dough. However, it doesn't say how strong the brine should be. I'm thinking 1/2 teaspoon per cup of water. What do you think?

Answer 1

I dont know, but the best pan amasado I've eaten in my life was in Pirque! Check some chilean websites where they post recpies, like www.gochile.com.

Answer 2

1/4 of a tespoon of oil