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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 ..