panificatevi go and all: Pain au levain.
Thursday, November 11, 2010
Animals Benifit Of Plants
Paoletta
in Palermo a few days ago is served.
in Palermo a few days ago is served.
all right! I have not made brioche and croissants, but I implemented the advice
'top secret' adriano gave me for working with sourdough bread.
My recipe, one I had always done, is taken from the site profumidalforno , useful collection of recipes for bread lovers.
The bread in question, the pain au levain, is from the book of
Hamelman "Bread: a Baker's Book of Techniques and Recipes. I made some minor changes not only to fit to my need to mix by hand but to ensure a better and more stable success.
First, we assume that you have at home the sourdough, made with a moisture of 50%.
Ingredients:
PHASE I
Refreshment yeast (21 hours the night before)
155 grams of strong flour monitoba (Loconte)
30 grams of yeast at 50% hydration;
95 g water (24 degrees)
Procedure:
is mixed thoroughly and let stand in a closed container for 12 hours.
PHASE II
Flour (for the dough) (9 am, the next day)
My version is made with a mix flour
appropriately cut in the following percentages: 121 gr ; monitoba strong flour (the Count) - Strength Index w 300;
50 grams of wheat flour (I use flour Tumminia castelvetrano of drilling) - 12% protein;
560 grams of water (24 degrees);
18 grams of salt
(all prepared the night before, minus 30g. To use for the next baking)
procedure
:
(9 am)
Prepare a
autolysis mixing quickly but carefully:
510 grams of water and all sifted flour - helping with the spatula semi-rigid plastic -
Cover with plastic wrap and
Let stand for 45-50 minutes. (9.45 am)
After the break,
in a glass melt 18 grams of salt in Take the above mixture and pour du a pastry, spread it
slightly without causing strain on your pasta and spezzatevi over 250 g of yeast . Now pay attention:
Start a mixture is not too hard to maintain a minimum elastic string but not too much
bathe, first, the palm of your hand with the salt water and wet the paste .
Do absorb the water with a light batter and repeat this procedure several times until it ends on the water will be absorbed slowly from mixing.
Try to get some air mixture. After 10-15 min. at most, again
store the dough in a bowl sealed 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 formed eventuli. but look carefully this video understand better.
Formation of loaves (ca of 13)
spent 2 hours and 30 min.
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 turn the pasta and prepare the training shapes.
Let rise for 1 hour and 20 ca, 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 ..
Cooking
Before the end of proofing, Preheat the oven to 240 degrees for about 15-20 minutes.
Immediately prior to inform, make cuts with the blade on the forms, it is essential to grow the bread in the oven.
throwing Bake on a baking tray, below, a score of ice cubes (adriano docet) to keep moisture and cook for 20-30 minutes at 240 ° (times are approximate). A two-thirds of
fan operated cooking and the oven door slightly open, to release the moisture.
Sunday, November 7, 2010
Combinations Calculator Without Replacement
a "Roman" in Palermo.
I stared at him. insistently.
Roman. I wanted to make a crumble, but then I decided it would be interesting to try a dish with ingredients and mix with the Sicilians.
So here:
Procedure:
Wash and boil the tops of the broccoli Romanesco Fillet anchovies in oil;
Pitted black olives.
Toast the breadcrumbs in a pan with a wire
you all ready?
abundant olive oil
Serve with a sprinkling
previously toasted bread crumbs "and much hot pepper!
At one point I saw him. I stared at him. insistently.
then smiled and took it with me, because I thought
\u0026lt;\u0026lt;and recapitalization quanno me?! >>
Ladies and Gentlemen, not even a Roman Paris to Palermo) !
I had ever seen in Rome or on the web but never at Palermo. form has a charming, friendly, curious words:
Roman! could never be a broccoli Naples, Milan, nor, nor of Romagna, but only
Roman
Penne pasta with broccoli Romanesco, dried cherry tomatoes, anchovies and breadcrumbs caciotta Ragusa toasted.
Ingredients:
(serves 4) 500 grams of striped pens zito (try the pasta loved that keep cooking wonderful);
a broccoli Romanesco;
dried tomatoes of Pachino;
(alternatively, try the sun dried tomatoes other than those of local supermarket absolutely devoid of flavor)
a dozen anchovy fillets in olive oil or fillets of anchovies in olive oil;
about 150 grams of caciotta Ragusa (or a fresh cheese or caciotta Tasty):
a handful of black olives;
olive oil;
whole garlic dress;
salt;
pepper to taste;
toasted breadcrumbs.
Procedure: in plenty of water and not too salty, cooked,
drain thoroughly. Meanwhile
:
Place the dried tomatoes in hot water for a few minutes and dry thoroughly;
Reduce
caciotta Ragusa (or alternatively, a fresh cheese or a savory caciotta) diced or if you prefer to grate in long strips.
olive oil (the final color should be brown)
.
.
you all ready?
Now the task will be even easier:
golden flame,
for a couple of minutes, 2:00 to 3:00 cloves garlic dressed with abundant olive oil
. Brown, then
the dried tomatoes and anchovies to the point where they do not will melt a bit.
Join the peaks of Romanesco broccoli and black olives.
Stew for a couple of minutes all the ingredients
,
low heat.
low heat.
The sauce is ready,
is the last operation. Cook the pasta.
Drain al dente.
mix it in a pan with all ingredients focus very much alive.
Add caciotta Ragusa (or your tasty caciotta ) blended again for 1 minute.
previously toasted bread crumbs "and much hot pepper!
Poutine With Mozzarella
Pumpkin & Potato Gnocchi
Sunday, November 7, 2010
period ... Pumpkin ....
.... so today with the pumpkin that I made yesterday after back to the great demand clamp I am adept for the first time with Pumpkin & Potato Gnocchi ....
and I must say that I have come really delicious ....
from "Great Chefs "....
x 6 Ingredients:
600 grams of white potatoes
200 grams of pumpkin baked
1 Egg Flour Salt to taste
* For the sauce *.. ..
Butter
Ricotta Smoked Salvia
Pepe
Boil the potatoes in their skins in salted acqus. Peel and
mash, make a hole, add the pumpkin, the 'egg and flour enough to make a soft dough, but manageable.
.... Mix quickly to form the cords cut into pieces and pass them in the tines of a fork ... put them on floured trays.
Cook the gnocchi in salted water and serve with melted butter flavored with sage.
Sprinkle with smoked cheese and finish with freshly ground pepper.
ps: I used only half of dumplings ... the rest I put them in freezer leaving them in the trays and once frozen I place them in a bag .... I find them so ready for the next feast ... maybe I'll try them with another condiment ..... ((^_*)) 
Sunday, November 7, 2010
period ... Pumpkin ....
.... so today with the pumpkin that I made yesterday after back to the great demand clamp I am adept for the first time with Pumpkin & Potato Gnocchi ....
and I must say that I have come really delicious ....
from "Great Chefs "....
x 6 Ingredients:
600 grams of white potatoes
200 grams of pumpkin baked
1 Egg Flour Salt to taste
* For the sauce *.. ..
Butter
Ricotta Smoked Salvia
Pepe
Boil the potatoes in their skins in salted acqus. Peel and
mash, make a hole, add the pumpkin, the 'egg and flour enough to make a soft dough, but manageable.
.... Mix quickly to form the cords cut into pieces and pass them in the tines of a fork ... put them on floured trays.
Cook the gnocchi in salted water and serve with melted butter flavored with sage.
Sprinkle with smoked cheese and finish with freshly ground pepper.
ps: I used only half of dumplings ... the rest I put them in freezer leaving them in the trays and once frozen I place them in a bag .... I find them so ready for the next feast ... maybe I'll try them with another condiment ..... ((^_*))
Sunday, October 31, 2010
Monster Hood Decal Package For Arctic Cat
\u0026lt;\u0026lt;... Clamp with ....>>
Sunday, October 31, 2010 .... Clamp with the pumpkin is a typical Friulano sweet autumn .... .... there are many variations of this recipe is very long time ago ...
.... sometimes ate as a baby "dipped" into a nice bowl of warm milk for dinner ... ... I confess that I still do sometimes !!!!!! ..... Slurrppppppp ((^_*))
Ingredients:
1 kg pumpkin flesh
300 grams of flour 00
150 g Corn Flour Yellow
150 grams of sugar
150 ml of corn oil Heart
Grappa 150 ml White Rum or
500 g Dried Figs
250 grams of raisins
2 tablespoon baking powder
2 tablespoons fennel seeds
a pinch of salt
To cook pumpkin steam, put to soak the raisins in some warm water and chop the figs.
In a large bowl put the flour, sugar, yeast, a pinch of salt and mix aggungere Oil, Grappa and Pumpkin sieved.
Finally add the drained raisins, dried and passed in a bit of flour 00, Figs and Fennel Seeds. Knead the dough mixing
all the ingredients evenly.
Cover a baking tray with greaseproof paper and squeezed wet pour the mixture, sprinkle the surface with sugar.
Place in a preheated oven at 160 degrees for 1 hour. 
Sunday, October 31, 2010 .... Clamp with the pumpkin is a typical Friulano sweet autumn .... .... there are many variations of this recipe is very long time ago ...
.... sometimes ate as a baby "dipped" into a nice bowl of warm milk for dinner ... ... I confess that I still do sometimes !!!!!! ..... Slurrppppppp ((^_*))
Ingredients:
1 kg pumpkin flesh
300 grams of flour 00
150 g Corn Flour Yellow
150 grams of sugar
150 ml of corn oil Heart
Grappa 150 ml White Rum or
500 g Dried Figs
250 grams of raisins
2 tablespoon baking powder
2 tablespoons fennel seeds
a pinch of salt
To cook pumpkin steam, put to soak the raisins in some warm water and chop the figs.
In a large bowl put the flour, sugar, yeast, a pinch of salt and mix aggungere Oil, Grappa and Pumpkin sieved.
Finally add the drained raisins, dried and passed in a bit of flour 00, Figs and Fennel Seeds. Knead the dough mixing
all the ingredients evenly.
Cover a baking tray with greaseproof paper and squeezed wet pour the mixture, sprinkle the surface with sugar.
Place in a preheated oven at 160 degrees for 1 hour.
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