Lohri Party In New Jersey

good bread as that of a circle (without, however, yeast)

Il pane...
Da sempre compagno e sostegno dell'essere umano... millenaria arte dell'impasto... alchimia della lievitazione... meravigliosa seduzione...
Niente paura per la mia foto... non è un panino prodotto nell'anteguerra quello di cui parlo quest'oggi... è però un pane che nel gusto, nel profumo e nella durata ricorda much what our grandparents had the privilege of enjoying every day ...
Today I find around the bread is not bread ... and my fear is that the tradition of ancient gestures and movements is lost ...
why then are so fixed with the baking ... because I think it's an art ... I am aware that not only the exact wine should be matched to the flat where people eat, but also the right bread ...
I had already talked about bread ...

And after my food simple:

My bread durum wheat semolina:

Il mio pane veloce... a lievitazione lenta...:

Ed il mio pan di mele con speck e noci:

Ecco finalmente il mio "buon pane come quello di una volta (senza, però, lievito madre)"...
Molti di voi mi hanno (con mia enorme gioia) reso partecipe dei loro ottimi tentativi, splendidamente riusciti di eseguire alcune preparazioni tra quelle presentate da me nel blog ed ho notato, con allegro interesse, di come il pane sia stato motivo di sfida personale per molti amici di internet...
Sono orgoglioso to be one of the many supporters of this fantastic food ... and I'm always amazed when I look at the bread rise ... rise ... cook ... brown ...
The real magic happens thanks to water, yeast, flour and, once again, so much love ...
few ingredients .. skill and wisdom remote ... gestures found ...

Serves about 6 sandwiches

• 500 g of flour (400 to 00 with low and 100 W of Manitoba);
• 260 ml of warm water
• 15 g of fresh yeast;
• 2 tablespoons extra virgin olive oil, 1 tablespoon malt
• ;
• 8 g of salt.

Procedure:

1. Dissolve the yeast in half the dose of warm water (if the flour was rich in moisture, in fact, you will not have to use all 260 ml of water), add the malt and oil and leave on good yeasts (up to the formation of a schiumettina on the surface of the liquid);
2. Mix (by hand or global) with the liquid to the flour, adding as much water as the dough needs to be smooth and soft (not stick to hands);
3. Continue to mix well and add salt, mix it, and create a ball with the mixture to be placed to rise in a warm place, oiled and covered by a cloth;
4. Let rise until almost doubled in volume, then knead again to hand the mass, and reposition it to rise again;
5. When will double once again be able to create the desired shape of the rolls, place on baking paper and let rise covered for half an hour;
6. Heat oven to 180-190 ° C (always depends on the oven) and cook until browned on the outside and until the tip of a long wooden stick with which they pierce the bread will come out clean and dry;
7. Cool the bread once cooked on a grill and enjoy it;
8. Outputs extremely crisp outside, soft inside and will last quietly for several days at room temperature.