It 's a little bit that I do not update the blog section in bread bakeries and why do not more ... I'm in a fast sockets and if I have more time, I entrust myself to my old recipes for other types of bread, but it's been a while that did not experience anything new ....
among others, has since last summer, which are without sourdough and sincerely with all the things have happened lately, even though the pasta was kindly offered by those who had taken her from me, I did not have felt to resume per dedicarmici come si deve.
Chi mi segue, sa che comunque, non disdegno il lievito di birra....anzi, da quando ho scoperto che se si è intolleranti, lo si è sia al lievito madre che a quello di birra(in quanto contengono entrambi saccaromiceti) non c'è storia......però....
il sapore del pane con pm è un'altra cosa....sa di buono, di naturale, di antico.....il pane dura di più...non diventa di gomma nè si secca e questo grazie proprio al tipo di fermentazione che è acida, al contrario di quella diretta con il lievito di birra, che è alcolica....e come imitare questo tipo di fermentazione per avere un pane con caratteristiche simili?
Semplice.......con l'impasto indiretto!
Vi rimando Cindy to post to understand what it is.
But ... but ..... yesterday I tried and I tried not to re-insert yeast dough, but rather deal only with the cart .......
ecchevelodicoaffà??
An amazing bread, with the characteristics of the yeast and one gram of yeast !
try it;)
Ingredients: *
For the biga:
150 gr.
manitoba flour 1 oz. of fresh yeast
70 ml water (tiepidina but more conducive to fresh)
For the dough: 200 gr
* Biga. flour 0
150 gr. of durum wheat
260 gr. some water (if necessary add more flour by the 20 gr.)
1 teaspoon brown sugar 2 teaspoons salt
a handful of walnuts
The night before, prepare the biga: In a glass where we put the water already weighed, add yeast, stir well to melt and add to flour. Mix well (you can easily do by hand, is so little, that should not stain any appliance) for about 15 minutes. Place in bowl, cover tightly and let rise for 12/18 hours.
The next morning, prepare the dough: This time I used the planet, put in bowl flour, sugar and biga pieces, driven vel.1 and added water as kneading. Then salt and walnuts. I let knead for about 15 minutes, increasing the speed 2 until the dough took rope, clinging to the hook. With floured hands
I moved on board and gave a brief kneaded by hand. Formed the ball, I put a bell rise covered for about three hours.
After the interval, I completely deflated with the palms of hands and one time I reported to the corners in the center, practicing the so-called bending or folding, shot, rolled up and gave shape to the loaf, put to rise for another hour , on a baking sheet covered with parchment paper and covered with a bell. Before baking I practiced the usual three cuts with the help of a cutter or sharp knife.
cooked in conventional oven at maximum temperature (250 ° approximately) for twenty minutes, and then at 200 ° for ten minutes and cook another ten minutes by removing the pan and put the bread directly on the grate of the oven.
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