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IW4ALK > RECIPE 15.02.11 11:49l 47 Lines 1745 Bytes #999 (0) @ WW
BID : 440115IW4ALK
Read: GUEST
Subj: WHOLEMEAL BREAD
Path: DB0FHN<DB0FOR<DB0SIF<HB9EAS<DB0LHR<DB0ZWI<DB0ERF<DB0FBB<DB0IUZ<DB0GOS<
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Sent: 110215/0840Z @:IR4W.PR.IEMR.ITA.EU #:54000 [PARMA] FBB7.00g $:440115IW4AL
From: IW4ALK@IR4W.PR.IEMR.ITA.EU
To : RECIPE@WW
WHOLEMEAL BREAD
Pane con Farina integrale e Lievito Madre
For a loaf of about 1 Kg
Ingredients
200 g of sourdough (active)
300 g of wholemeal flour
200 g of wheat flour "0"
300 g of water
10 g of barley malt or honey
12 g of salt
The night before, please refresh the sourdough, so that it wake up.
The next day take 200 gr of sourdough and put in a large bowl, add
warm water and with a fork, dissolve the yeast well until it's without
lumps. Add the malt, flour, salt and mix, until the flour will have
absorbed all the liquid. Put the dough on pastry board and start
working it with the hands, than on the pastry board, it takes about
15 minutes. Form a ball, cover with beat it vigorously a damp cloth
and let rise for 3 hours. After this time, deflat the dough to obtain
a rectangle, and proceed to the fold. Take one third of the overall
rectangle and bend the two sides, left and right, one over the other,
turn of 90° and repeat the operation. Cover with the cloth and let
rest for one hour.
Take the dough and form a loaf. Put it in a basket covered with a
floured cloth, cover and let rest for another 4-5 hours. Turn the
dough on a baking pan covered with baking paper and make incisions on
the surface with a cutter, bake in preheated oven for 50-60 minutes at
200°C. During the heating of the oven put a little pot with water to
make steam. Remove from the oven and let cool on a grid.
Best 73 GOOD WORK
For more info,pictures and video from author see:
www.pappa-reale.net/blog
I4OYU Gabriella IW4ALK Vincenzo
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