Bread making with Andreina e Vito
With great pleasure we welcomed The Sansicas family! with the new entry Emilio .-) Antonio worked for many years in London and came to show us how to make pasta and with this excuse we made bread together.
Just do it!
300 g of strong flour will provide the base for our long maturing bread. We chose to use 150g of Manitoba Spadoni (W400), 100g of Garofalo W350 and 50g of Garofalo Integrale (W?). We mixed this with 140g of water at 30 degrees (room temperature was around 25 degrees - Sicily is that hot even in January!). After forming a nice dough in the mixer, we used the best tool in our kitchen - our hands! We worked to stretch the dough and create a strong "maglia glutinica". Only when we what we wanted (and covered in flour), we mixed 200g of "lievito madre" (assume 100% hydration) and 25g of malt (home made 1/3 barley, 1/3 wheat, 1/3 spelt). We mixed it all together nicely till the dough is soft and feels like Emilio's little ass and then we rolled into a strong layer of clear film and put it to rest in the fridge at 4 degrees.
When 24h wil have passed, we will mix our matured dough with 300g of weak flour (Tumminia Molino del Ponte) and 300g of lievito madre and approx 160g of water and 5g of salt. Then we will put everything to rest again for 24h.
When the magic has happened in the fridge we will take the dough out for 2h, mix it 3 times, and then let it rest and rise at 27 degrees for approx 3h. We will then be ready to bake our bread at 240degrees for 20min and 210degrees till its done (approx. 10 min but it really depends on oven - we use a mix of static and ventilated NEFF oven).
Enjoy
コメント