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open sesame! with kamut.

'm not shoot, do not beat the weak, but really I'm writing the thesis, and although the kitchen I miss you more than a hypothetical boyfriend shipped away for months , I have to study.
Also my mother has also broken my wonderful thermometer with which to evaluate scintificamente my recipes.

But here I am, including flour and yeast on the nose on your shirt, to try my experiments panificanti.


The other day, I read on the shelves of the supermarket: flour kamut ...
uh mom, I think . kamuttiano bread that's cool, pseudo Egyptian ..

and reflects:

The yeast I have, naturally, moreover, the Manitoba also to give substance, a pinch of regrind for dusting never fails and sesame as a garnish too!

Well, we leave for a moment of gestalt psychology and start over to dirty the kitchen ..


After countless arguments, calculations crazy mad scientist, invented a bread with kamut flour lm to 40%, plus a 20% whole wheat flour (I use the flour of black Tumminia castelvetrano, you any whole wheat flour, but it's bona and tasty) and a remaining 40% of Manitoba to support the natural leavening.

paper and pen, and few complaints.
It 's a mink **.. oops, a bullshit, just read my detailed explanations and become bread-crazy like me.


Remember au levain bread? You can find qu i.
starting from the ingredients and then how do you explain a little bit.



* Phase I (21 hours - evening above)


Ingredients:

155 grams of Manitoba W 400;
95 grams of natural water with low fixed residue (ambient temperature 22 °);
30 g of yeast when cooled;


Procedure:

simple:
Dissolve the water lm , Sift the flour and mix the ingredients.
process them in order to obtain a homogeneous and smooth and let rise for 12 hours, in a bowl covered with foil.




* PHASE II (the morning-9.00)


Ingredients:

340 grams of flour Kamut - W orientation factor 190; (40% of the total flour)
170 grams of whole wheat flour - orientation factor W 190 (20% of the total flour)
340 grams of flour manitoba W 400; ( 40% of the total flour)

590 grams of plain water with a low dry residue; (70% hydration)
18 grams of salt.



Procedure:


Prepare a autolysis:

Sift the flours together and add them to 570 grams of water.
quickly Mix the two ingredients and let remarry for 60 min, in a bowl covered with foil.




... After 60 min. ...




Mix mass autolytic with the dough the night before (250 grams) and half of the working add, slowly, up to total absorption, salt dissolved in the remaining 20 grams of water.

If you do this with the mixer, not worked for more than 10 min.;

If you make the handwork no more than 20 minutes and seek to take as much as possible air mixture.


BSORPTION Once the salt and the pasta once it has reached elasticity and has become smooth, soft, no more sticky:


Store again closed the dough in a bowl 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 eventuli formed.
but look carefully this video understand better.


... spent 2 hours and 30 min. ...


Formation of loaves :

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 roll the dough and prepare the training shapes.

Let rise for 1 hour and 50 AC, 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 ..

* PHASE III


Cooking

Before the end of fermentation, Preheat the oven to 240 degrees for about 15-20 minutes.

Immediately prior to inform, make cuts with the blade on the forms, but is not essential to raise the bread in the oven.
throwing Bake on a baking tray at the bottom, a dozen ice cubes ( Adriano docet ) to keep moisture and cook for 50 min. 240 ° (times are approximate).
A two-thirds of fan operated cooking and the oven door slightly open, to release the moisture.

s'abbenedica!

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Castagnole Ricotta


Tuesday, March 8, 2011

... Carnival close with these soft Castagnole scented Ricotta ... ... ... nice to bite you leave that taste in your mouth indescribable ... you try one after the other ... I have to "hide" otherwise brush and not taste any more!!

Ingredients:
200 grams of flour 100 grams of
Frumina
100 g sugar 2 eggs

70 grams of butter
200 grams of ricotta cheese 1
/ 2 teaspoon baking soda
2 teaspoons baking powder
an orange peel
1 teaspoon of vanilla extract 4 tablespoons
Rhum
a pinch of salt
corn oil for frying

In a bowl put flour, Frumina, the sugar, salt, baking soda, baking powder and vanilla.
Mix and add the softened butter, eggs, rum, grated rind of orange and finally the Ricotta.
Mix all the ingredients with your hands should be a soft and compact and let it rest half an hour.
Remove the pieces from mixing in a floured surface and form of cords or split them into pieces and roll into balls I will do small so they cook up better inside and in less time .... Heat the
'corn oil and fry a few pieces at a time when they are golden on all sides and remove them dry on paper towels. Dip
still warm on the sugar.

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Saturday, February 26, 2011

The recipe I have "unearthed" at The Best of Salt and Pepper and intrigued me not a little ... .
Next time ... but I will use the pasta machine to roll the dough thinner ....

Ingredients:
300 gr Flour
50 grams of sugar 3 eggs

250 grams of acacia honey
1
oranges 1 lemon
200 grams of dark chocolate 80%
oil for frying

Collect the ingredients in a bowl, combine sugar, eggs and about half dl of cold water.
Blend together until a smooth paste.
Wrap the dough in plastic wrap and let rest for 30 '.
Sterderla with a rolling pin into a layer of about 2 mm.
derive many discs with a diameter of 6 cm, cut the edges and fry in a 5-point abbondanante oil for a few minutes.
Thoroughly wash the orange and lemon, finely grated zest in a saucepan and mix with honey.
Bring the pan and leave on low heat to warm the honey until the mixture becomes fluid. Dip in honey
washers one at a time and let them drain on a wire rack cake.
Melt the chopped chocolate in a dl of water on low heat. Serve
rosettes with chocolate sauce .......

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toast to lm with roe, buffalo and cedar.

Here we are, between a pause and another, between one page written thesis and a gate.

Honestly, very iìonestamente, if it was for me, when graduation would bring a nice plate of pasta or a nice cake or even a piece of homemade npane with freshly pressed olive oil .. mah .. and I stress mah .. with the psychology of art there is little .. Oh God volendomi bind and affiliates could also let us enter, but better not risk it.

aperitivello This is a four season: suitable for all seasons.

summer cooling, winter is nostalgic of the summer.

So Well, though, since, also, in effect, however ..

ops. Sorry to digress thesis ..:)..

Said,

So - this is fine - there seems quanno poteve prepare it.

The ingredients smell of the sea.

I used a crust of bread yeast, but you also get whatever you want ..

Ingredients:

A nice crust of bread and then toasted in the oven;

N. 2 slices of mozzarella di bufala;

A couple of slices of tuna roe;

N. Sottlissima a slice of citron untreated (or lemon or grapefruit);

olive oil;

parsley, black pepper

.

Assembly:

Toast in oven your slice of bread, Wait for it to cool and Lie down on in order:

the slice of citrus, buffalo mozzarella, the roe of tuna, parsley, oil and a handful of freshly ground black pepepe.

I continue with the thesis, you buy a nice bottle of white wine, preferably a Gewurztraminer ..

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of immense enlighten me.

were looking for a thinking mind, thinking they found a belly,

not the same, but that's okay though,

Ladies and Signor,

before San Remo and after Valentine's Day,

are chatting, joking and laughing.

and read off all the "C" because

expatriates are back in Tuscany!

Thursday 17 - 19:00

here

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panificatevi go and all 100% regrind.

Ladies and Gentlemen,

now I say, all right follow the course of baking Paoletta and adriano , and know the fine flour from 00 to 0 - 1 - 2 and so on., and fits the yeast mother who wants manitoba, everything is fine ..

but want to put a 100% regrind of Southern ! You have no idea what it produces?

smell so extraordinary that if it wanted to wheat flour should buy it on the black market in smuggling of wood ..

the recipe in question is teaching me Piergiorgio Giorilli , master baker serious.

I'll go to the ingredients because we do some reflection on the process.

Ingredients:

chariot (14 hours)

500 grams of flour and wheat semolina (100%);

gr 250 of water (50% of the total flour biga);

5 g of fresh yeast (1% of total. Flour Biga).

notes:

final temperature of the mix of the chariot: 20/21 °

water temperature of the chariot: 16 °

chariot rising temperature 18 °

Process for the biga:

indredienti Mix all until the mixture reaches a temperature of 20 °.

Because of the low temperature end request, the dough will look very rough: neither smooth nor compact.

formula to calculate the temp. water to the cart:

Stealing

55 (K value) - ° C temp. Environment - ° C temp. flour (- 1 degree compared to the ambient temp.) = x

Ingredients second mixture (after 14 hours)

Biga +

500 grams of flour wheat semolina ;

350 g of water (60% of the total of the second mixture fairna)

10 grams of yeast (2% of the total flour second kneading)

5 g of malt (I do not and I've used honey, unfortunately)

22 grams of salt ( 2.2% of the total of the second flour dough)

notes:

temp. Final dough: 26 °

Process according dough:

Prepare the biga and mix it , spent 14 hours, with the ingredients the second batter, but that will add the salt mixture in half.

resting 30/40 min.

Divide into pieces (the weight of your choice), trying to arrondi forms in a manner as possible.

Place on a floured with plenty of close up.

rise 50/60 min.

Turn the oven to the max. temperature with a light steam.

Turn forms and fired after making an incision to cross over.

time cook. of 230 ° and 5 minutes after you open a crack for 10 minutes.

Lower the oven for the last 15 minutes of cooking, yet always in the slot.

Cooking time for guidance sizes from 190 gr: 50 min.

many, many meats are recommended ..

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Sicily mon amour: The crepes of rice.

This wonderful recipe, originally from Catania, is a memory of a loved one.

is this tribute to her.

me and my mother, who, by now, you all know to be Caltagirone:), sometimes the prepariam, because they are fragrant, elegant and delicious.

are already finished!

few words, then, because fortunately, apart from a few other things and caponata, the Sicilian cuisine, though high-calorie, is very fast to make and to eat as fast ..

for pancakes and enough: rice, milk, flour and yeast and honey. and then the oil to fry them.

Ingredients:

500 grams of rice that can blend in cooking (not provided any salad);

about 170 grams of 00 flour for cakes (with low-gluten) ;

650 grams of whole milk;

15 grams of yeast, milk to taste

wildflower honey or citrus;

chopped lemons cool.

Procedure:

Pour the milk and rice, simultaneously in a pot and bring to boil.

Once the rice has absorbed all the milk , extinguish the fire.

Allow to cool for 5 hours.

Now Dissolve the yeast in half a glass of milk , Mix the rice flour and yeast dissolved in milk . Mix everything and if you believe the mixture is too dry it can not to absorb all the flour, Add a little milk, as much as required.

Pour and spread the mixture on a cutting board. help you with wet hands to prevent the rice from sticking too much in his fingers,

Form with a knife strips of a width of 2-3 cm and fry in vegetable oil.

Do absorb the fry on a cloth towel.

pour of citrus honey (or wildflower) and chopped fresh lemons.

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go and all panificatevi 4.0: baguette with lm and the whole wheat flour.

as easy as that you can not.

baguette These can be made by "whatever" you are!

cchiu IP, all breads!

Sure you have have the lm, the wheat semolina flour, a couple of free hours.

But the dexterity required is zero.

is easy. Point.

not be discussed.

Then turn on the furnace .. maybe the next day ..

Right now the bill will not get high.

Ingredients:

250 grams of flour wheat semolina;

250 grams of flour Manitoba; (I used the flower mill sold by Todis, but Loconte is fine or similar provided it is strong and beautiful is not the swords)

gr 50 lm hydration with 50% ready;

gr 8 salt;

400 grams of water.

Procedure:

the night before to get it ready in the early afternoon the next day.

Melt 50 lm ready (refreshed) in 380-400 grams of water about 16 degrees.

Pour the water with the lm in a bowl with the flour sifted with salt.

Stir quickly and Mix ingredients , without mixing with a fork or a spatula soft, but without planter.

Close the bowl with plastic wrap, Cover and let rise for about 14 hours temp. (18 ° C)

the next day. ( after 14 hours approx)

The mixture is not present developed, smooth and full of bubbles to the surface.

Pour in a very lightly floured pastry board, helping with a plastic spatula.

Date 2 turns of the folds of the first type.

Put down the chiusira round in a bowl covered with a floured cloth much.

Sprinkle the surface with flour (preferably regrind or semolina).

let rise at room temp. ( 18 ° C) for 1 hour and 30 min.

Turn oven and preriscaldatelo for 30 min, prior to the end of rising time.

Pour the yeast dough again on floured surface with a metal spatula silhouetted in 4 segments.

Extend each segment gently with your hands, pulling it slightly.

will see that due to the softness of the pasta dough will tend to stretch only.

Place each segment Finish cooking with the draft open.

stew vegetables in parmesan crust and aroma of orange.

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Cantucci


Thursday, January 13, 2011

Ingredients: 250 gr
diFarina 00
200 grams of sugar
100 grams of dark chocolate
100 grams of almonds with their skins
2 eggs 1 tablespoon yeast
a pinch of salt 1
Fart Vanilla
1 teaspoon of vanilla extract

Toast almonds and chop coarsely.
Melt the chocolate in a double boiler or in microwave. In metttere
a pastry flour, sugar, baking powder, vanilla and salt, mix together the eggs and then We add the little bottle of vanilla.
Complete with melted chocolate and almonds and Cooling.
Mix all and form loaves, place in a baking tray covered with baking paper and bake in oven at 170 degrees for 30 minutes.
cooked, cut obliquely, and if you want a little more crisp put them bake for another 10 minutes.
Let them rest 24 hours before you enjoy them if you can ....!!!!!!

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