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Buns with tomato / Pane al pomodoro from Omar Busi



The hardest thing for me was to find tomatoes for decoration, but the correct size (have tried and failed). But the dough turned out spectacular and overwhelmingly pleased with the end result.

At 6 pieces weighing about 70 grams each:
Wheat strong W 295 -100 gr
Semola of durum (semola rimacinata di grano duro) - 100 gr
Sugar - 2.4 gr
Water - 60 oz
Olive oil - 14 gr
Fat - 18 grams (using purified porcine)
Improver - 2.4 oz (used lecithin)
Ricotta - 20 oz
shredded pulp tomatoes - 40 oz
Pink Pepper - 0.8 oz
Salt - 5 oz fresh pressed
Yeast - 12 oz
Biga / Biga corta * - 60 gr
oregano, egg and tomato for decoration.
Mix flour, Bigu, sugar, and water conditioner. Then add oil, olive oil, ricotta, shredded flesh of ripe tomatoes, pink pepper and knead for 10 minutes on first speed.
Add salt, yeast, and knead later another 6 minutes on second speed.
Massa leave for 10 minutes at room temperature. Then divide it into 6 pieces flat to form a buns and leave for a final proofing at 35 C for 60 ... 90 minutes (enough, and 60 min).
Rasstoyavshiesya smear egg rolls, sprinkle with oregano and thumb to make deepening and he put half a tomato.
Bake 09/10 minutes at 210 C.
author recommends feeding bread "stuffing" (mozzarella cheese + tomatoes + basil) or grilled vegetables (zucchini, cucumbers, eggplant), or simply a delicious cheese!
* Biga / Biga corta:
Wheat strong - 100 ml
Water - 50 g fresh yeast
Pressed - 1 oz
fermentation time 16-20 hours at +18 C

Merilyn Sakova Ladder

Paradise Cake / Torta paradiso from Club Richemont Italia

on-and-forgive me! On-and-vskusneyshy!
These, I think, are beautiful, but the "ruins" obtained by themselves - a cake in the oven is inflated, and when cooled, his pride, that is apex, folded like a house of cards (and rightly so, comrades' both from an aesthetic as well as from the educational point of view).
cake in the extreme simple to prepare and incredibly popular in Italy. And he was born in 1878 in Pavia. The author's masterpiece, Enrico Vigoni, after studying at the pieman in Milan, opened his restaurant just opposite the local university, so to speak, in the heart of the cultural the life of this Italian city in northern Italy, the famous, including, and its agricultural products. Name (say, but I do not believe), came up with an aristocrat, after she had tried.
remains to add that in those days was added to the dough more beetroot and lemon juice. Yes, a cake for a long time and well stored.
Butter - 250 grams
Powdered sugar - 125 gr
Sugar - 125 grams
eggs - 200 gr
Rum - 25 oz
Egg Protein - 50 grams Flour
W 160 - 125 gr
Starch * - 125 grams
Baking powder ** - 5 oz
Vanilla - 1 oz
butter, powdered sugar and sugar beat. Gradually introduce the eggs and rum. Then add the egg whites, Whipped into a solid foam, flour, starch, baking powder and vanilla. Everything is good, but very gently, stir and place in prepared pan and bake for 45 minutes at 180 C (A program with ventilation). When cake has cooled
, sprinkle it with powdered sugar.
* Do not specify what kind of starch. Made with potatoes and corn. Stopped on the latter.
** If this is the baking powder, then 5 grams is not enough to be - better than 10 oz.

Corporate Buzz Phrases

consistency, temperature, fermentation time and yeast microflora

course listed - it is only part osnovnyx tehnologicheskix parameters magic called "spontaneous fermentation of yeast." left behind ee numerous interesting and not unimportant "details," such such as acidity (pH) or the role of salt in this fascinating process. But, as always - will begin to be interested in one, and immediately confronted with another, no less significant and interesting, and behind it stretches is a third, chetvertoe etc. etc. as if not talking about bread lyubopytstvuesh, and once again with great pleasure dissolve in the tales of the Thousand and One Nights ...
A stove when???
Therefore today only about what propisano in the title.

1. Consistency. For specifying the ratio of flour and water in the leaven, that is what is popularly called wet, apply the indicator "Byhod Tests", which the Germans, of course German, called Teigausbeute (abbreviated TA), the French in French Taux d'hydratation (TH), while others, including even the Italians, for some reason in English - Dough Yield (abbreviated as DY). Simple calculation - 100 multiplied by the weight of the dough and then divided by the weight of the flour. And here's your TA / TH / DY, as they say, is ready. With such a straightforward formula they (professionals) to exercise all in their l azhnye development.
one example. In the manufacture of sourdough bread on the spontaneous fermentation of the latter, in consistency, usually driven to the humidity grain mass. So much for the famous Italian bread "Pane di Altamura" starter three times refreshing, ac quantity of flour to understand nee follows:
- Look nA basic recipe, which includes muka - 100 zakvaska - 20, Salt - 2 and voda - 60;
- followed by 100 multiplied by the weight of the leaven (t.e.20) and
- divide by 160 (a measure of TA / DY / TH "Pane di Altamura");
- as a result of finding the weight of flour to yeast (12,5 kg).
The total grain mass index taking into account the starter will be - TA / DY / TH = (100 20 2 +60) / (100 12.5) x 100 = 182 / 112.5 X 100 = 162.

2. Temperature and TA / DY / TH. know that a significant role in the creation of taste and flavor of bread, especially rye, as well as its digestibility, playing different kinds of lactic acid bacteria. A flavor and acidity to some extent flavor of rye bread in it are determined by the volatile and lactic acids.
during fermentation of sour dough develop microorganisms with a gentle imenem Steptococcus diacetilactis, sposobnye produce aromatic substances on the "nickname" acetoin and duatsetil. All lactic acid bacteria are divided into groups, each of which is successfully developing not only at its optimum temperature of fermentation, but in an environment with its favorable pH. Proved that the exponent pH around 4.5 and below, significantly inhibits the growth of all bacteria of sour dough. There is even such a thing as a "critical value of pH", at which lactic acid Bacteria do not grow (by the way, for different groups, it has its own). It is the temperature and consistency starter in the first place, or vice versa can interfere saturate the ee of a group (s) milk kislyx bacteria and alter ee acid background. In very simplified form, it looks like this:
- lowest TA / DY / TH (ie zakvaska more dense) and "low" temperature +25 ... 30 ° C contribute to the development of more leachate acetic acid;
- high rate of TA / DY / TH (ie zakvaska more liquid) and a "Vysk" temperature 35 ... 37C helping to develop mainly lactic acid bacteria.
first thought regulation lactic and acetic acids can be accomplished by choosing a certain ratio of the bacteria artificially introduced into the starter. It turned out that this way over time, or rather in 3-4 days, not effektiven. The most effective and reliable way to control was through regime change preparation of starter cultures, which means "the selection of a certain ratio of flour and water (TA / DY / TH) and changes in fermentation temperature (Auerman LY, 1972).
According to recent studies Onno B., Deckock P., Cappelle S. temperature + consistency even during refreshment koordinalno can change the initial microflora of sourdough. For this purpose only, and should, that at different stages of rejuvenation is to elect its correct temperature fermentation and change rate of TA / TH / DY. Well, if so, what they do know with his ... Stufenführung (s).

3. Several examples of spontaneous fermentation starter cultures in terms of temperature, vremeni fermentation and TA / TH / DY. Different venerable writers in the manufacture of spontaneous fermentation using yeast or different time cycles of fermentation, or different temperatures and different texture, or one and the other and third:

Zakvaska Onno B. & Roussel P.
(French redundant system)

Temperatura	playtime fermentation	TA / DY
+ 25 C	22 hours.	150
+ 25 C	20 hours.	146
+ 25 C	23 hours.	146
+ 25 C	20 hours.	146
+ 25 C	12:00.	146
+ 25 C	7-8 hours.	146

Zakvaska Spicher G.
(German system)

Temperatura	playtime fermentation	TA / DY
+26 ... 28 C	24 hours.	300
+26 ... 28 C	24 hours.	300
+32 ... 35 C	8:00.	300
+26. .. 28 C	16 hours.	300

Zakvaska Kayser É.
(developed dlya «Electrolux")

Temperatura	Bremya unrest	TA / DY
+ 35 C	24 hours.	220
+ 30 ... 35 C	12:00.	206
+ 27 C	12:00.	206
+ 27 C	16 hours.	206

As an alternative to the French master offers other cycles of fermentation:

- 4:00. at +20 C
- 5:00. at +27 C
- 6:00. at +24 C
- 8:00. at +23 C
- 16 hours. at +19 C



Zakvaska Kulp K.
(American System)

Temperatura	playtime fermentation	TA / DY
+ 35 C	34 per hour.	225
+ 35 C	8:00.	225
+ 35 C	16 hours.	225
+ 35 C	8:00.	225
+ 35 C	16 times.	225
+ 35 C	8 time.	225
+ 35 C	16 times.	225
+ 35 C	8 time.	225
+ 35 C	16 times.	225
+ 35 C	8 time.	225
+ 35 C	16-24 times.	225

Zakvaska Lenôtre G.

quite an unusual approach to the manufacture of yeast. Quite simply, efficiently, and (as always with Maitre G. Lenôtre) with an excellent final result.
The whole process is divided into 4 stages:
- cperva author offers to produce jus de raissins with 4-6-day fermentation at room temperature (well, it's like premnogih French);
- then he smeshavaet the result of flour and thus becomes the first cycle of fermentation. Future leaven ferments for 4 hours at room temperature. The end result of the first cycle of the maestro calls "La mère";
- the third stage in "La mère" paid flour and water. The second cycle of fermentation lasts long integers 7 days at a sufficiently low temperature +2 ... 4C. Now, the end result of this cycle can be hard to name queen cells, or "chef" in French;
- Last stage - once with a refreshing 6-8 hours of fermentation and modest levain prevocxodnogo quality ready to use.
In compliance with stipulated temperature regimes in the manufacture of yeast, the master rasstaivaet bread under a strict 14 degrees C - not above or below. Somehow, as the experimentation of the same grain mass prescription G. Lenôtre formed 3 identical blanks and rasstaival one at 8 C, the other under copyright +14 C and a third at room temperature 24 C (natural time proving each piece had to adjust with one eye on the temperature proofing). As a result, all 3 "Pain de compagne" distinguished by color, smell and crumb structure. In addition, they are quite different in the oven opened by a cut line!

4. Temperature, fermentation time, TA / TH / DY with refreshment ferments of spontaneous fermentation on the example of Switzerland and Germany. I cite only these two schools because they are normally such Different (Swiss - full Minimalism, German - Full vice versa) and because it is so interesting ! Pay tribute to the Germans - a more detailed and advanced technology refreshing starter spontaneous fermentation, I'm still no one has ever met. I remember that back in sovetskix sources written with reverence on the detailed studies began in the early 60's in what was then West Germany, a "ihova" scientist herr (a) Spicher G. quoted just like Karl Marx.
After a fairly detailed knowledge about all these German 1ili2ili3ili4ili5 = stufenführung (s) I can confidently whisper: "Cploshnoe delight!
Richemont Ecole professionnelle
Swiss technology for the manufacture of starter using dry chef with
subsequent and only one refreshment.
For these purposes cmeshivayut Levit-Fermenta, actif with water temperature of 40 C, flour (for each grain in a special combination) and allowed to ferment 24 nA hours at a constant temperature of 35 C.
TA / DY a starter somewhere 166.
Germany
in Germany in the production of bread with rye content (flour, flakes, grits, grain) from 10 to 100% in relation to wheat flour, used several ways to refresh your starter spontaneous fermentation, a more accurate as many as 10. Refreshing may be single, double, triple, four-or five-fold.
especially touching Germans belong to three times the refreshment under the name Dreistufige Sauerteigfjuhrung .
The first phase (Anfrischsauer) Dreistufige Sauerteigfjuhrung devoted to the activation of the yeast and enhancing their reproduction. Fermentation temperature "cool" 25 ... 26C, the rate of TA / DY 200-220, fermentation time 5-8 hours.
second phase (Grundsauer) Dreistufige Sauerteigfjuhrung used for special education acids responsible for the flavor and aroma of bread. Fermentation temperature 23 ... 28C, the rate of TA / DY 150-170, fermentation time 6-10 hours.
third phase (Vollsauer) Dreistufige Sauerteigfjuhrung born for the final development (which is called on the maxima) of all necessary acids and lift starter. Fermentation temperature 25 ... 32S, the rate of TA / DY 180-200, fermentation time 10.1 hours.
In this three-storey refreshment (Dreistufige Sauerteigführung)
distinguished:
three-stage sourdough guide, basic Auer overnight (DSF-G)
three-stage sourdough guide, full Auer overnight (DSF-V)
Detmolder three-step guide, with no evening work ( DDF), Detmold
automated three-step guide (ADDF).

(DSF-G):

	Температура	Время брожения	TA / DY
Phase	+25 ... 26 C	6:00.	200
second phase	+23 ... 27 C	8:00.	160
third phase	+30 C	3:00.	190

(DSF-V):

	temperature	fermentation time	TA / DY
Phase	+25 ... 26 C	5:00.	200
second phase	+23 ... 27 C	6:00.	160
third phase	+25 ... 28 C	8 hours.	180

(DDF):

	Temperature	Vremya unrest	TA / DY
Pervaya phase	+25 ... 26 C	5-6 hour.	250
second phase	+23 ... 27 C	15-24 hours.	166,5
third phase	+32 C or +30 C or +28 C	3:00. 3,5 hour. 4:00.	190

In Dreistufige Sauerteigführung in Germany применяют:
Detmolder two-step guide (DZF-G)
Detmolder Einstufenführung (DEF)
Weinheimer quality management Sauer (WQS)
Berlin short guide Auer (BKS)
Salzauer- procedures (SSV)
control is combined with basic sourdough

5th Микроорганизмы в закваске. Cогласно Gobbetti M. A. Corsetti и (2010) basically these microorganisms are present in the spontaneous sourdough fermentation:

Candita humilis
Candita glabrata
Candita krusei
Debaryomyces hansenii
Dekkera bruxellensis
Kazachstania exigua
Kazachstania servazzii
Pichia fermentans
Pichia membranifaciens
Saccharomyces cerevisiae
Saccharomyces bayanus
Torulaspora delbrueckii
Yarrowia lipolytica

There are actually a lot more and they are all so different not only in name, but also on the "behavior".
Look at the behavior of some из них во время брожения :

 	C.humilis	C.glabrata	C.krusel	K.exigua
Glucosio	+	+	+	+
Galattosio	+	-	-	+
Saccarosio	+	-	-	+
maltose	-	-	-	-
Lactose	-	-	-	-
Raffinose	+	-	-	+ -
	Trehalose + +		.	+

+ +

	D.hansenii	S, cerevisiae	K.servazzii
Glucose	+, -
Galactose	-	+ - +
	Sucrose + - +	-	-
maltose	-	+ -	-
Lactose	-	-	-
Raffinose		+ +, -	-
Trehalose	+	-	-

6. Немного on "national origin" of microorganisms in sourdough and bread. primordial flora ferment in different countries may be chosen based on national specificity and, consequently, the specific characteristics of the future of bread, baked in a given country.
So American leaven spontaneous San Francisco dominated the fermentation Saccharomyces naturale, and widespread Saccharomyces cerevisiae plays an even minor role.
in ferment for Swedish rye bread main role is assigned Torulaspora delbrueckii.
the production of bread in South Africa 79% of the leaven of the spontaneous fermentation is identified with Saccharomyces spp., 16% as Zygosacchamyces spp. and 5% Torulospora spp.
In Finnish leaven the most common S. cerevisiae, S. ehiguus, Candida stellata, S. unisporus and Endomycopsis fibuligera.
In addition, under the influence of cycles of refreshing original flora finished ferment changes and she gets the special characteristics not only of the particular country or locality where it regenerates, but the specific site, such as your (Or your) home.
wonder why some are even very venerable hleboavtory in order to manufacture the most authentic products, driven, for example from Russia for example, in England, rye sourdough, but not for single use it, and for subsequent years of sleek and nurturing, arguing Thus, giving them many years now bake "Borodino" 100% Russian?
In the last decade, numerous studies have been made composition zakvasok spontaneous fermentation and, consequently, bread, made on them. It turned out that different countries with proivodstve, say, the fact as rye bread, is dominated by different strains. Keenly aware that not all products, which are called in different countries are equally "Pzhanym bread" identical to its original microflora, compounding, or manufacturing techniques, I still dare to say that the manufacture of bread, in this case Rye, we are confronted with such a national, if not stronger, race, difference.
That such "rzhanuha" rule the world:

L. frumenti	sour rye	Germany
L. panis	sour rye	Denmark
L. paralimentarius	sour rye	Belgium
L. acidophilus	sour rye	Finland Sweden
L. farciminis	sour rye	Russia
L. brecis	sour rye	Portugal
L. plantarum	sour rye	France Spain

And now take a closer look closely who, where and what (or whom) controls in Italy.
Thus, the protection racket in Italian:

C. humilis	Colomba Panettone
C. glabrata	savory bread Southern Italy
C. krusel	savory bread Southern Italy industrial savory bread
K. exigua	savory bread Sicily savory bread Southern Italy
K. servazzii	industrial savory bread
D. hansenii	industrial savory bread
S. cerevisiae	Artizanskie Hleb northern Italy Colomba tradizionale Cornetto di Matera Hleb Hleb Nesladkie Altamura Italy offers a Southern assessment Nesladkie Molise Nesladkie Hleb Hleb Hleb Veneto Nesladkie Sicilies

7. B as a conclusion, a few examples of bread.

Pane di Altamura

Flour:
- semola of durum wheat (semola rimachinata di grano duro);
yeast at least 3 times refreshed:
- fermentation temperature 18 ... 25S;
- total time of fermentation 24 hours;
fermentation and proofing:
- time 90 min, 30 min and 15 min;
- Temperature 18. .. 25C.
Dominant lactic bacteria (according to Ricciardi A., 2005):
- Lactobacillus plantarum, Lactobacilluscasei e Lactobacillus paracasei.

Panettone

Flour:
- Wheat strong;
yeast in 3 refreshing:
- temperature fermentation +30 C;
- total time of fermentation 24 / 7 / 4 hours;
Testo 1:
- fermentation temperature + 30C;
- fermentation time 10 ... 12 hours;
Testo 2:
- fermentation temperature + 30C;
- time Fermentation of 6 ... 7:00;
proofing:
- temperature proofing + 28 ... 29C;
- while proving 6 ... 7 hours.
Dominant lactic bacteria (according to the Venturi M., 2009):
- Lactobacillus sanfranciscensis, Leuconostos mesenteroides.

Colomba pascuale

Flour:
- strong wheat (tipo 00);
yeast:
- fermentation temperature in 2 refreshing 24 C;
- during the ferment in the 2 - x refreshment 4 / 10 ... 12 hours;
Test 1:
- fermentation temperature 26 .. 28C;
- fermentation time 2.5 hours;
Test 2:
- fermentation temperature 26 .. 28C;
- fermentation time 3.5 hours;
Test 3:
- temperature fermentation + 25 ... 28C;
- fermentation time 2.5 hours;
proofing:
- proofing temperature + 25C;
- while proving 10 ... 12 hours;
Dominant lactic bacteria (according to De Vuyst L. e Vancanneyt M., 2007):
- Lactobacillus sanfranciscensis

Pandoro

Flour:
- strong wheat (tipo 00);
yeast:
- fermentation temperature in 3 refreshment +20 C;
- total time of fermentation in 3-freshening 19 hours;
Testo1:
- fermentation temperature + 25C;
- fermentation time 5:00;
Test 2:
- fermentation temperature + 25C;
- fermentation time 3.5 hours;
Test 3:
- temperature unrest + 28 ... 29S;
- Vremya unrest 2:00;
Test 4:
- temperature unrest + 28 ... 29S;
- Vremya unrest one hour;
Test 5:
- temperature test + 22S;
Rasstoyka:
- temperature proofing + 30C;
- while proving 11:00;
Dominant lactic bacteria (according Picozzi C., Gallina S., Della Fera T. e Foschino, 2005):
- Lactobacillus sanfranciscensis, Lactobacillus brevis e Lactobacillus panis.

Veneziana

Flour:
- Wheat (Tipo 0);
yeast
Test 1:
- fermentation temperature + 30C;
- fermentation time 10 ... 12 hours;
Test 2
proofing:
- proofing temperature + 30C;
- time proofing 6 ... 7 hours;
Dominant lactic bacteria (according Ottodalli G., Galli A. e Foschino R., 1996):
- Lactobacillus sanfranciscensis, Lactobacillus ehiguus.

Moddizzosu

Flour:
- wheat from strong wheat varieties (semola e fior di farina);
Dough:
- fermentation temperature 18 ... 25S;
- fermentation time 1:00;
proofing:
- while proving 2 .. 3:00;
- proofing temperature 18 ... 25C
Dominant lactic bacteria (according Catzeddu P., Mura E., Parente E., Sanna M., Farris GA, 2006):
- Lactobacillus pentosus, Lactobacillus sakei, Lactobacillus alimentarius.

Pane carasau

Flour:
- from strong wheat varieties (semolato rimachicunato di grano duro);
Dough:
- temperature fermentation 18 ... 25S;
- fermentation time 1-2 hours;
proofing:
- proofing temperature +18 ... 25 ° C;
- proving time 1-2 hours;
Dominant lactic bacteria (according Catzeddu P., Mura E., Parente E., Sanna M., Farris GA, 2006):
- Lactobacillus pentosus, Lactobacillus plantarum, Lactobacillus alimentarius.

Zichi ladu o Spianada

Flour:
- from strong wheat varieties (semolato rimachicunato di grano duro);
Dough:
- fermentation temperature 18 ... 25S;
- fermentation time 2:00;
proofing:
- proofing temperature +18 ... 25C;
- while proving 3:00;
Dominant lactic bacteria (according Catzeddu P., Mura E., Parente E., Sanna M., Farris GA, 2006):
- Lactobacillus farciminis, Lactobacillus pentosus, Lactobacillus sanfranciscensis.

Pane di Matera

Flour:
- wheat from strong wheat varieties (semola rimachinata di grano duro);
liquor on the basis of flour and mashed ripe fruit in the ratio 1:0,25 :
- digestion time 10 ... 12 hour
- temperature 30C ... +26 unrest
refreshing odno:
- Vremya unrest 3-4 hours;
- temperature 30C ... +26 unrest.
Dough:
- Vremya unrest 25 ... 35 min
- temperature fermentation 18 ... 25C
proofing:
- while proving 25 ... 35 minutes
- proofing temperature 18 ... 25C
Dominant lactic bacteria (according to Ricciardi A., Paraggio M., Salzano G. , Andreotti G., De Fina M., Romano P., 2002):
- Lactobacillus plantarum, Leuconostoc mesenteroides, Lactobacillus curvatus, Lactobacillus paraplantarum, Weissella cibaria, Lactobacillus pentosu

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schemes (not only) weaving Swiss Bread Rusks

Of course, it's wrong, but I'm not going to talk about the origins of braided bread products in Switzerland. I can only say that with today's point of view it was extremely inhumane towards widows (though in those early days of Swiss locals did not think so).
Originally Chain grain products were completely nesdobnymi. When the local bakers have replaced the simple wheat flour on a luxurious "la farine fleur", began to add in a lot of butter butter, eggs, sugar, raisins and even I do not know. I only know what they were doing it rarely and only to such holidays as Christmas or New Year. Now, of course, all changed and it's not that (grumbling all the "old").
full and unconditional guarantee of success in the Swiss hlebopletenii are a set of correct components for these purposes (primarily the presence of compounding a small amount of leaven or any prefermento) and the proper method of fermentation is it should be long and the "cold".
small amount of sugar (20-30 grams per 1 liter of fluid) will not only improve the taste of Braids, and help her no longer stale.
When kneading eggs and butter to be added to the mass only if it is already well formed. Dough for the Swiss braided loves enough long-Vice - 15 ... 20 minutes at normal speed or 10 ... 12 minutes at a sufficiently "high" speeds.
Fermentation lasts Medium 45 ... 60 minutes.
Immediately after weaving and before baking bread to grease the egg (in the end 2 times).
Swiss basketry is baked at a temperature of 10 ... 15 degrees lower than the Swiss bread ie somewhere in the 230 ... 240 pp.. Improper temperature baking can spoil (and how!) The appearance of your masterpiece. So, when there is insufficient temperature braid shall fade and thus necessarily breaks in between. With its abundance - wicker necessarily on the side breaks and at the same time poorly raised.
steam added, but not immediately, but 5 min after the beginning of baking.
recipe can be used for any type of weaving.
Poolish:
Water - 100 grams of fresh compressed yeast
- 1 oz
wheat flour type 400 - 100 гр
Время брожения 10-12 часов при комнатной температуре
Тесто:
Poolish - 200 гр
Молоко цельное - 100 гр
Дрожжи свежие прессованные - 15 гр
Солод жидкий - 1 гр
Соль - 8 гр
chicken eggs - 20 gr
Butter - 60 oz
wheat flour type 400 - 270 g

braid of 2 bundles:



braid of 2 bundles:



braid of the 3 bundles:



braid a 4-harness:



braid of 5 bundles:



braid of 5 bundles:



braid of 6 bundles:



braid of an 8-harness:



Braided Bread:


Braided buns:





star:


PS

Camila Rodriguez Travesty

of brioshnogo test / Le toast brioché from Roland Guinet

Maitre Roland Guinet for the French no less significant than Raymond Calvel . On his book "Les Pains de France" , consisting of only 125 pages (25 pages of theory and practice that is 100 pages of recipes), link all subsequent major publications devoted to this subject. But there is no while the two kings in one homeland! As, however, and two korolevishen remember - Ella Fitzgerald and Sarah Vaughan?
Flour de gruau T 55 - 100 (use strong)
Water - 30
Sol - 1,6
Fresh compressed yeast - 5
eggs - 20
Sugar - 10
proicxozhdeniya vegetable fat - 20 (next time I will use butter)
Knead 5 minutes at the first speed and 17 minutes on second speed.
temperature of 26 C mass
Cutting.
proofing 15 min
final proofing in the form of round bread 50 min.
Baking 30 min at + 230S.
After baking the bread to cool.
not earlier than 12 hours after baking brioche slice and dry in oven for 15 minutes at 140 S.
At the request of the dough, you can add 15 ... 20% of raisins or walnuts.

Blue Prints To A Catipult

little cake for a holiday of lovers / Petite tourte de St-Valentin from Richemont Ecole profess





to form a volume of 780 ml:
Weight sablée - 80 gr
Raspberry jam - 65 oz
Massa au buerre - 400 gr
Weight sablée:
Butter - 60 oz
Sugar - 40 oz
Sugar Vanilla - 1.5 oz
Salt - 0.5 oz
chicken eggs - 16 gr
Wheat typ 400 - 100 gr
done as any shortbread dough.
Massa au beurre:
Butter - 120 g
Sugar - 120 gr
lemon peel - 1.5 oz
Salt - 0.5 oz
All "turn" in the mousse
chicken eggs - 120 gr
Almond Flour - 72 oz
Wheat flour typ 400 - 72 oz
all mixed in that order.
strawberries and chopped pistachios to decorate the cake
bottom of the form to close the mass sablée, pre- roll it to a thickness of 2.5 mm. Then on it - raspberry jam letting Massu au beurre.
Bake at 190 ... 195S (took me around 30 minutes) .
When cake has cooled, garnish with chopped fresh strawberries and coarsely chopped pistachios.

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bread with yogurt / Kefir-Stutenbrot from Franz Josef Steffen

bread with a lovely crust and great flavor. Enjoyed by incision - "Like butter"! Tried first to make cuts in the style of "taillaule" (probably need more than one occasion to try, and then to only learn). The only no - some a bit too ornate for such technology is the final result.
on two loaves of bread weighing 550 g each:
yeast
liquor - 1 oz
Rye flour T 1150 - 38 oz (used semiintegral)
Water - 31 oz
ferment 15-20 hours
fermentation temperature 24 ... 26C
"pretest"
Wheat Flour T 812 - 154 gr (use wheat flour Class II)
Water - 154 grams
ferment 2-4 hours
fermentation temperature 22 ... 25C

yeast dough - all
pretest - all
Wheat Flour T 550 - 577gr
Kefir - 0,23 l
Margarine - 38 oz (used butter)
Improver - 15,4 gr (spolzoval lecithin)
Sugar - 9.2 oz fresh yeast
Pressed - 23 g
Salt - 13.8 oz
Water - 38 oz
Knead 2 minutes at 1 - nd speed and 6 minutes on second speed
fermentation time - 20-30 minutes
fermentation temperature 25 ... 26C
Massa divided into 2 parts smooth, blank form and place in prepared baking dish.
final proofing 40-50 minutes
proofing temperature 30 ... 35C
before baking deeply notched.
Bake with steam for 35-40 minutes, "the incident" temperature from + 235 to 210 C.
PS Does anyone can help in the exact translation of "Stutenbrot"?

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bread with plenty of Water / Pan de agua by Havier Barriga

Wheat strong - 500 ml
Water - 500 g (300 +200)
yeast spontaneous fermentation - 125 gr
Salt - 9 oz fresh compressed yeast
- 2,5 gr
Knead the dough from all the components except the 200 grams of water. Add the remaining water in the middle batch (after adding the water to knead had no hook and a flat paddle for stirring).
Fermentation - 90 min.
final proofing in Frome - 60 minutes at 28 C.
Bake for 35 minutes at medium temperature (bake 30 minutes at + 200 ... 190S program with ventilation ")

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macroporous Bread / Pan de esponja from Havier Barriga




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Potato bread / Kartoffelbrot of "Das Standartwerk"

Sure - it's our daily bread! Gentlemen, the Germans - you bow for him.
At 2 bread weighing 470 grams each:
yeast (DEF *):
liquor - 3 oz
rye flour T 997 - 72 oz
Water - 56 oz
fermentation time 16 ... 24 hours
fermentation temperature + 26 ... 27C
"maceration" (Quellstuck):
rye grain halves - 27 oz
Potato Flakes - 43 oz
Water - 217 grams
time soaking 15 .. .20 hours
Temperature 20 ... 25C
Dough:
yeast - all
"padlock" - all
rye flour T 997 - 81 oz
Wheat Flour T 550 - 412 gr (use strong W 300)
fresh compressed yeast - 12 oz
Sol - 12 oz
Water - 186 grams
Knead 4 minutes on first speed and 3 minutes on second speed (kneaded for 5 min) .
Temperature Test + 28 ... 30C
Fermentation 15 ... 20 minutes
cutting, molding.
Final proving 35 ... 40 minutes at +30 C.
Bake at 250 C, then reduce to +230 C.
baking time 40 ... 45 minutes.
* On the choice of DEF (Detmolder Einstufenführung) with a refreshment or Dreistufige Sauerteigführung three osvezheniyami.
PS I think that "Kartoiffelbrot" You can bake in a form.

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"Battu picard" from Confédération National de la Boulangerie-Pâtisserie Française

Beautiful Picard brioche! hansel and therefore for the rehearsal and updates form focused on the recipe from a magazine "Confédération National de la Boulangerie-Pâtisserie Française" (ATOR - Denis Fatet ) with sparing content of eggs and egg yolks. According to experts, this product Battu may be called only if it is baked in a specially designed for this purpose form.
At 2 "Battu picard" weighing 600 g each:
Flour de gruau - 500 g (Use strong W 300)
Egg yolks - 100 gr
chicken eggs intact - 150 g fresh yeast
Pressed - 60 g
Salt - 12.6 oz
softened butter - 372 gr
Sugar - 126 gr
Vanilla Liquid - 5.5 oz
Rum - 12,6 gr
Mix all the ingredients except the butter, sugar, vanilla and rum. Knead 5 minutes on first speed.
Add sugar, then vanilla and rum.
temperature mass + 24 ... 25C.
Fermentation 75 minutes.
Enter the butter in two steps. The dough should have brioshevskoe.
final fermentation 90 min.
Massa divided into 2 parts smooth and place in a special form, smeared with butter and leave for a final proofing for 90 minutes at + 26 ... 27C (it took me 140 minutes) .
Bake on the grid for 25 min at 170 C program with ventilation (better than 30 min).
PS Battu in the manufacture of a liquid "pastry" after making butter weight for a very long time does not want to form a dough. But, but smells like!

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Amylase @ 2011-02-04T03: 24:00

[.. And then drunk, do not turn off, scratching for us not to kill the signs ...]

on, at once like a thousand lanterns and thousands and thousands and thousands of lights that move under the skin, rub all over the surface.
It hurts, it's okay. O

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Time will not change 'these colors!

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Cookies Morbidelli pistachio "/ Morbidelli al pistacchio ot Istituto Superiore Arti Culinarie Étoi

"They" so simple and so "they" are so tasty ...
Dough:
Marzipan almond weight - 500 gr
Marzipan pistachio weight - 50 grams
Butter - 125 g flour
weak tipo "0" W 160-180 - 30 g (used what was a French type 55)
chicken eggs - 250 gr
Cherry, how many need
To decorate:
Powdered sugar
White Chocolate Pistachio

good mix two kinds of marzipan mass. Gradually introduce the eggs, melted butter and sifted flour.
into paper baking cups to put a little test, then cherry (I had frozen and the little candied) , to report to the batter almost to the edges of the form (preferably before 3 / 4) and bake for 15 minutes at + 190S. When
cookies cool, sprinkle with powdered sugar (I like to sprinkle cookies before baking) , add a drop of white chocolate and secure her half of pistachios.

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Della Spentezza

of schizophrenia. Or fatigue. Or laziness. O coldness. O suffering. Or the lack of rules. Believe that you can have it all is the main source of discomfort. The cleaning of the choices would make you happy. Cut how to prune the branches, the castrations necessary. Like the time. Once he was leaving, and I thought to myself that I would never see her again, and I did not sleep I was not hungry I did not have nothing but the anguish that everything would change after the train at five in the morning, woke up at three. And that voice that spoke to me in and said so in the end, I survived. So in the end this pain would be diminished. Both would eventually be part of the past. And I thought that yes, it was true. Would pass because it survives at all. But I did not want it to pass, did not want to survive.

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