Many cereals, but this time are those of Molino Chiavazza. Last time I published the version of the Molino Spadoni, but this meal is different. It 's more clear and also contains the seeds, this thing that I really like both!
The bread has a taste that is lighter and the presence of the seeds makes it intriguing.
The bread has a taste that is lighter and the presence of the seeds makes it intriguing.
The particularity of this time I want to talk, it is in yeast.
Given that I have not done any course of rising and that's what I'm writing I take responsibility, because it is my experience. The real bakers will have to cheat to my post, I do not expect attention from them, but by those who love baking bread, even one day and one not, and does not mind some practical arrangement.
Given that I have not done any course of rising and that's what I'm writing I take responsibility, because it is my experience. The real bakers will have to cheat to my post, I do not expect attention from them, but by those who love baking bread, even one day and one not, and does not mind some practical arrangement.
E 'happened by chance, years ago that making a pizza dough, but having used only one hand, advanced about 150 g. already-leavened dough for the first time. " Was done with the usual ingredients: flour, water, salt, oil, yeast.
decided to keep it in a glass jar, but not really thought about what would happen. The mixture in the jar, and closed in the refrigerator, was changed within 48 hours, first swelled and then burst, and then remained idle for days. After about 6 / 7 days, the smell reminded the very things fermented and that was how I decided to use it as it was, instead of a loaf of yeast, the usual dough recipe for 500 gr. of flour. Treated him just like you do with the dough: Dissolve in warm water and honey, mix it with flour, salt and a little oil ... ect ..
The result was stunning: a bread a light and crunchy at the same time a unique!
Since then, I sometimes remember to remove a small piece of dough from my usual loaf, so to use it.
For some time, on the advice of my village baker's endeavor to make a loaf of bread, 500 gr. of flour, a lump of sourdough from about 70 grams. + Half loaf of yeast. Proving to be a bit 'faster, but the flavor and crunchiness of the bread remain intact, just like the time "random"
The Bread of photos I've done this:
500 gr. Chiavazza cereal flour mill
280 gr. warm water
about 70g. of fermented bread dough already
1 / 2 loaf of yeast 1 teaspoon salt
good extra virgin olive oil 1 tablespoon
.
1cucchiaino honey
Pallotta Dissolve the yeast and dough, with honey in warm water. Add flour, oil and salt, mix well and place for a few minutes 2 HOURS to rise in covered bowl in preheated oven for 2 min.
After this time, take the dough, knead a few minutes again, then giving the desired shape. I sometimes do paninozzi of about 40 gr. each, which rise more quickly (about an hour and a half) and Cuoco fast (about 20 min.) placing a bowl with water on the bottom of the oven. While
cools, wrap the bread in a clean cloth: retains moisture and the crust becomes fragrantissima.
with this classic "comfort" pass the baton Liebsterblog pleasant, that I received from dear Lamai, Kika and Sara.
I chose three blogs that I like very much and who are new-new, beautiful, and that "women behind the blog" are, in my opinion its good!
is also the rules to follow:
1) Accept the award and write a post about it,
2) Choose from 3 to 5 blog that you like and you want to know by informing them that they have received the award,
3) Link the post to the person who sent it to you.
The purpose of this award is to create opportunities for new blogs to get to know a little 'more.
The other blog that I have chosen these:
Fausta and his coffee with chocolate The other blog that I have chosen these:
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