What is the original author's name of bread, I do not know, because I have a book P. Reinhart (a) not in English and English - "EL APRENDIZ DE PANADERO". Therefore decided to ob'itálivanie and named as written. Of course, bread is good, but "" Pane Siciliano "from P. Giorilli I like a lot more (and shape for your version of P. Reinhart chose more than ornate).
For 3 loaves to 360 grams each:
3 cups (450 g) pate fermentee *
wheat flour rich in gluten or unbleached bread - 1 3 / 4 cup (225 g)
Cemolina Wheat - 1 3 / 4 cup (225 g)
Salt - 1 1 / 4 tsp (9 g)
Dry yeast - 1 1 / 4 tsp (I'm doing with 12 g fresh)
Olive oil - 2 tablespoons (30 ml)
Honey - 1 tbsp. Spoon (20 oz)
Water - 1 1 / 4 ... 1 1 / 2 cup (300 ml)
SESAME seeds for sprinkling raw
from the refrigerator pate fermentee 1 hour of kneading the bread, dividing it into 10 parts.
Then mix all the ingredients, place in a bowl, cover with plastic and left to ferment for 2 hours or until the increase in volume by half.
Divide lot into 3 parts. Roll each piece into a bundle length 60 cm then form the bread, brush with water and sprinkle with seeds.
Leave to ferment for 80 minutes at room temperature (or overnight in fridge).
Bake with steam for 25 min at 230 C.
Wait at least 45 minutes before you start cutting it.
* Rate fermentee
to 450 grams:
Muka ordinary unbleached flour - 1 1 / 8 cup (140 g)
unbleached wheat flour bread - 1 1 / 8 cup (140 grams)
Salt - 3 / 4 tsp (5 g)
Dry yeast - 1 / 2 hours spoon (I'm doing with 4.5 g fresh)
Water - 3 / 4 cup (180 ml)
All mix and leave for 1 hour at room temperature for fermentation. Obmyat, cover with plastic and leave in the fridge to ferment overnight.
stored in the refrigerator up to 3 days, frozen up to 3 months.
0 comments:
Post a Comment