7.30 am: proceed to refreshment of the yeast. Currently I keep it in the fridge about 200g, then refresh with 60g of water and 140g of flour Manitoba. Half (the usual 200g) put it back in the fridge for next time, store the remainder in a closed container in a sheltered place to rest at room temperature for about 4 hours, at least until it is doubled. Let us cut a cross above, so to better control the rising.
12:15 pm: stir briefly spelled spelled 500g flour 250g strong with water and let stand for at least 20 minutes. Meanwhile, mix the yeast with 10g fresh yeast and a couple of teaspoons of malted barley. You can safely replace the barley flour with wheat type "0" (but spelled that for me is good). If you do not find the malt, you can replace it with honey or sugar. Let dough stand too.
at 13:00: the two mixtures together and knead well for 4-5 minutes in a mixer for (More on hand) until the dough is shiny and beautiful stretch. Add 3 teaspoons of salt and 10-20 grams of water. Knead until the dough is shiny and beautiful stretch. Pour into a bowl, cover with plastic wrap and let rise 3-4 hours, until doubled. Again a nice head screwdriver will help control the lievirazione.
17:00: date the form and place the sandwiches on a baking tray covered with baking paper. Cover with a damp stroffinaccio (moist, not wet) and let stand for about an hour.
18.00: Engrave surface gently rolls with a very sharp knife or a razor blade, making cross-cuts. The important thing is not to mistreat the dough making the incision, thus ruining the rise. Let stand another half hour. Meanwhile, turn oven to 220 ° C, placing in a pan with aluminum water for a moist environment, which will favor the formation of the crust.
at 18:30: bake the pan with the rolls. After about 10 minutes remove the pan with water and turn the oven to 180 ° C, and cook for another 10-15 minutes.
Removed the pan from the oven, move the rolls to cool on a grid.
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