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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.