My sourdough
For months I started to use the PM (sourdough), to say the truth, the first time years ago, I did not like at all, it was all a bit 'sour, and especially the bread panettone . Until this year I received two PM's back and beautiful la voglia di pasticciare.
Se i dolci mi venivano decenti, il pane al contrario non mi soddisfava, volevo un pane leggero, con mollica asciutta e crosta friabile,come quello che compravo in panificio, i miei pani, erano sempre con mollica pesante e umida.
Mi stavo quasi per arrendere, quando un'amica bravissima a fare i lievitati, mi ha regalato un pezzo della sua pagnotta. Non potevo crederci, era come lo volevo io!!!
Quel giorno avevo un pezzo di pane del panificio e confrontandolo con quello di Sandra, lo stupore fu tanto,il suo era forse più bello di quello comprato. Quindi mi dissi " ma allora si può fare??? Devo solo capire come.."
Più di un mese a far prove e a rompere a Sandra perché explain to me exactly where I was wrong.
Finally we have succeeded, thanks to Sandra! I make bread every other day, I like it so much rise in the oven, I would do their daily bread.
The recipe is long but it is easy, I tried to put more steps to help you understand better.
I put the flour in the recipe, but I tried everything, but always mixed flours.
The water in the recipe is 340 ... but based on flour, you can increase, I have come to 375g. Council not to put it all at once, so you can adjust if needed or not.
the bottom of the oven, you should put a pot of water for the first ten minutes. I will not put.
Ingredients: 215g flour
Spelt 215g white
Darina strength (Manitoba)
45g of flour mixed with cereals
340 water 70g
pm (I will put 85)
oil 11g of salt to the pastry
First of all do autolysis
Put 300g of flour and water dough, for a few minutes while I'm bagnate.Lasciar rest 45 minutes.
After this time, spread the dough and put in the PM ... and the rest of the water. Knead about 7 / 8 minutes, add salt and continue to knead for 10 minutes circa.L 'dough hook to the string.
Transfer the dough on silicone mat or a marble table, oiled, and knead by giving a few bars, until the dough swells and will be full of bubbles. To do this, often oiled hands and pad.
At this point, taking it from under pull the dough until it forms a rectangle.
And as you would fold the pastry, two to three folds.
Once you have made the folds, place in a container containing it, preferably without too much empty space. Put
in a warm place and let stand one hour.
folds Remaking and this time .. let rise until doubled about 2 hours.
Take the dough, make a final three-fold.
on the mat with your hands greasy and oily roll the dough by pulling it down, trying to seal sotto.Passaggio very important, the dough expands and is filled with large bubbles ... try to do it gently and long.
While the dough rests for 10 minutes, prepare a white cloth dusted with durum wheat flour, place on a large basket where the mixture will triple in volume.
Turn the dough with the seam up , pinching to chiuderle.Metterlo in a basket, cover and let rise
spent 3 / 4 hours, the dough is puffy and soft.
Preheat oven to maximum, unless you have a firewall, you also warm a baking sheet.
Per capovolgere la pagnotta, mettere un foglio di carta forno, sopra il cestino, la pala da pizza o la teglia calda e capovolgere tutto.
Togliere il canovaccio e infornare. I tagli sono decorativi e facoltativi.
Cuocere 10 minuti a 250°, poi portare la temperatura a 200° e continuare la cottura per altri 25/30 minuti.
Gli ultimi 5/10 minuti, mettere la porta del forno a fessura e togliere la teglia o la refrattaria da sotto.
Il pane è pronto quando bussando sul fondo si sentirà un suono vuoto.
Let cool on a wire rack
A UFO!
Bread making is less work than posting a recipe!! Sandra
THANKS!!
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