Real Volleyball Cameltoe

Saturday, November 27, 2010

Real Volleyball Cameltoe

go and all panificatevi 2.0: No-Knead Bread to LM.

This time, the simplicity of bread-making is the godmother of the post.

When the flour meets leaven, water and the salt comes out of this marvel.

Interviewed by the New York Times

the

Mr Sullivan, of Sullivan St Bakery , explains the secret of his bread very borbido, rustic flavor for those who use the LM like me, but also very soft interior. So, although it is aesthetically harmonious and symmetrical and graceful-looking, satisfied that it is a pleasure. This bread dough does not provide

, but only a

long rising to 20 hours at room temp.

environment (20 degrees) and a double set of folding (folds of the first type) followed by a subsequent rise 3 hours. So in just 24 hours, doing nothing, the bread is yours!

Also, this bread is cooked in a covered pot

of steel, pyrex, cast iron, glass diameter of 22-24 cm.

starting from the ingredients. let's go step by step ..

Ingredients: (according to my method)

400 grams of 00 flour with added gluten (Loconte):

50 gr flour Manitoba (Loconte)

50 gr whole wheat flour;

12 grams of salt

385 grams of water 24 ° C;

50 grams of Lm active (50% moisture) .

Procedure:

12.00 am (the day before)

(for convenience each choose their own time)

Mix and sift into a large bowl of 500 grams of flour with 12 grams of salt;

Melt

, in part, 50 g of LM active in 385 g of water;

Mix

quickly

water with the salt and flour helping with a spoon or a spatula or a fork; but do not knead dough that will create a soft and sticky;

Cover

with plastic or damp cloth or tightly and
the ax rise p er 20 hours at room temp. environment (20 degrees).

spent 20 hours.

8.00 am

(the next day)

Roll the dough soft
on a very, very floured;

(with the flour that you know because this will affect the final taste - I use the wheat semolina flour)

Do two sets of folding

(folds of the first type of Hadrian - or the folds in three) and put the ' mix with the closing down in a round basket and then very floured floured the dough, cover and bring to temp. environment.

Let

mild for another 3 hours.

10.30 am (ends at the rising 11.00)

Preheat oven to 240 degrees for 30 min

. and after 20 min. put inside the pot, discovery, you have chosen to warm a little

Pour the mixture into the pan spray soft with the closure of now folds up,

cover and bake this: 25 min. covered.

20 min. without cover.

20 min. on the grid out of the pot (or the container you have chosen).

last 5-10 min. worked in the slot. (Oven slightly open for usicre moisture)

Watch this video

the recipe, you will understand how to follow the process of manufacture.