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loaves

In March I attended another course on their own bread and this' just one of the recipes that we have submitted ... good as all their breads. The sisters say that ... sempe more 'energetic, likeable extremely available in short, a real strength.

These loaves are easy and really delicious.

For the bottom:

0 of 500 grams of flour 250 grams of force

water about 5 g of yeast


Mix the ingredients until creamy and mixed, then put it in a bowl and let rest 8 / 10 hours.

For the dough: 150 gr

strong flour 13 g yeast 130 g water

about 3 grams of barley malt

12 grams of salt

Pour water on the bottom, crush and squeeze him to absorb water because it 's first waterproof. Then mix it beating for about 6 minutes (beating in the bowl) and then add the yeast part of the malt flour and then the salt, then add the remaining flour. When the dough, what has he moved on the table and continues to work and beat for 8 / 10 minutes until we have a smooth and very elastic.

after it has' worked well divide the dough into 6 pieces, you make the balls and make it rest for 10-15 minutes.

After resting form the loaves by rolling balls and arrange themselves on the baking sheet and let rise for 30 minutes in the warm wet and covered with a cloth wrung out to them being covered with wet paper towels and paper over the plastic wrap to keep the heat and made them rise for 45 minutes but this depends on the temperature of the environment and where they start to rise, should be checked if there 'is hot enough otherwise 30 minutes to 45 or 50. Before you bake make three diagonal cuts with a razor blade or very sharp knife and cmq si infornano a 220/200 gradi per 20/25 minuti. Il forno viene messo a 220 gradi perche' quando apriamo lo sportello per infornare il pane , pur facendo il tutto velocemente parte del calore esce e quando chiudiamo lo sportello almeno all'interno ci sono 200 gradi. se lo scaldassimo a 200 al momento della chiusura all'interno rimarrebbero 190/180 gradi anziche' 200.

A meta' cottura, quindi dopo circa 10/12 minuti, si gira la teglia cosi la cottura avviene in maniera piu' uniforme.

Quando si sforna il pane sarebbe meglio dividerlo a meta' questo perche' l'umidita' all'interno esce dalla parte tagliata e la crosta rimane piu' croccante, se invece lo lasciamo intero allora l'umidita' esce ugualmente ma dalla crosta che then softens, in this case would be better to pass him before serving in the oven just a little bit to make it crisp again.