panificatevi go and all: Pain au levain.
Thursday, November 11, 2010
Animals Benifit Of Plants
Paoletta
in Palermo a few days ago is served.
in Palermo a few days ago is served.
all right! I have not made brioche and croissants, but I implemented the advice
'top secret' adriano gave me for working with sourdough bread.
My recipe, one I had always done, is taken from the site profumidalforno , useful collection of recipes for bread lovers.
The bread in question, the pain au levain, is from the book of
Hamelman "Bread: a Baker's Book of Techniques and Recipes. I made some minor changes not only to fit to my need to mix by hand but to ensure a better and more stable success.
First, we assume that you have at home the sourdough, made with a moisture of 50%.
Ingredients:
PHASE I
Refreshment yeast (21 hours the night before)
155 grams of strong flour monitoba (Loconte)
30 grams of yeast at 50% hydration;
95 g water (24 degrees)
Procedure:
is mixed thoroughly and let stand in a closed container for 12 hours.
PHASE II
Flour (for the dough) (9 am, the next day)
My version is made with a mix flour
appropriately cut in the following percentages: 121 gr ; monitoba strong flour (the Count) - Strength Index w 300;
50 grams of wheat flour (I use flour Tumminia castelvetrano of drilling) - 12% protein;
560 grams of water (24 degrees);
18 grams of salt
(all prepared the night before, minus 30g. To use for the next baking)
procedure
:
(9 am)
Prepare a
autolysis mixing quickly but carefully:
510 grams of water and all sifted flour - helping with the spatula semi-rigid plastic -
Cover with plastic wrap and
Let stand for 45-50 minutes. (9.45 am)
After the break,
in a glass melt 18 grams of salt in Take the above mixture and pour du a pastry, spread it
slightly without causing strain on your pasta and spezzatevi over 250 g of yeast . Now pay attention:
Start a mixture is not too hard to maintain a minimum elastic string but not too much
bathe, first, the palm of your hand with the salt water and wet the paste .
Do absorb the water with a light batter and repeat this procedure several times until it ends on the water will be absorbed slowly from mixing.
Try to get some air mixture. After 10-15 min. at most, again
store the dough in a bowl sealed with plastic wrap and
Let stand for 2 hours and 30 making 2
folding every 50 min. namely:
50 min. leavening - folding - 50 min. leavening - folding -
50 min. rise. what is folding?
folds are really the type 1 adriano
to incorporate as much air as possible, taking care not to break the air bubbles formed eventuli. but look carefully this video understand better.
Formation of loaves (ca of 13)
spent 2 hours and 30 min.
Divide the dough into as many parts as they want to do.
I suggest to the parties weigh in sizes from 200 gr.
Roll the pieces upon themselves to try to help the dough with a bit of strength for the next rise.
Watch this video and see how well you turn the pasta and prepare the training shapes.
Let rise for 1 hour and 20 ca, forms until it doubles in volume.
Consider well that the room temperature affect much on the rise. Below 20 degrees expands to wait a while ..
Cooking
Before the end of proofing, Preheat the oven to 240 degrees for about 15-20 minutes.
Immediately prior to inform, make cuts with the blade on the forms, it is essential to grow the bread in the oven.
throwing Bake on a baking tray, below, a score of ice cubes (adriano docet) to keep moisture and cook for 20-30 minutes at 240 ° (times are approximate). A two-thirds of
fan operated cooking and the oven door slightly open, to release the moisture.
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