'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!
