After several attempts, I finally managed to find a recipe suitable to the home of sliced \u200b\u200bbread ... I say finally because after you have tried and tried the recipe at home of the restaurant where I work and after opening the box each time with a disappointing outcome, "NOW" to my surprise I saw him come out from the holes in the lid of the box that leavened dough to wonder .... what I wonder is: are there recipes and restaurant recipes at home? I thought that too much butter and the environment certainly cooler than the kitchen of a restaurant they had not allowed it to rise ... I thought that my balance was beginning to show signs of slowing down wrong ... I thought that the weighted the yeast mother needed her home to work, but perhaps the most obvious thing is that the global kneads my mom's not much good, and then the mixture remains despite the time it takes to run smooth and never becomes gluteina fails to develop mechanisms for how it should ... so inexplicable that can damage the psyche of a woman who has waited so that the dough to take shape and consistency ... but my sisters have Such a remedy for everything, so after peeled their book, I open the drawer where I keep all the tools and see the cake box "poor box, I bought you with much love and you can not get anything good, anything that looks like a white bread ..." tries again con la ricetta delle simili...ed ecco che esce fuori...le Simili usano lievito di birra, io ho voluto provare una lievitazione mista usando poco lievito di birra...
500g di bianca (io ho usato 350 g bianca e 150g lievito madre)
20 g lievito di birra ( io ne ho usato 10 g)
20 g burro o strutto
1o g sale
250g acqua(io avendo usato un lievito madre molto idratato ho messo 150 grammi d'acqua circa)
1 cucchiaino di zucchero
1 cucchiaino di malto
1cassetta 35x10
Semplicemente metto tutto in planetaria e la faccio girare a velocità moderata fin quando l'impasto non diventa liscio e si stacca dalle pareti...per la lievitazione non c'è un tempo ben preciso ma di sicuro è pronto quando the dough "runs away" from the holes of the box .. the oven I use is a perfectly normal non-ventilated electric oven with no particular function .. I put it to maximum and I do warm up x 20 minutes, bake the loaf pan for about half an hour -40 minutes
500g di bianca (io ho usato 350 g bianca e 150g lievito madre)
20 g lievito di birra ( io ne ho usato 10 g)
20 g burro o strutto
1o g sale
250g acqua(io avendo usato un lievito madre molto idratato ho messo 150 grammi d'acqua circa)
1 cucchiaino di zucchero
1 cucchiaino di malto
1cassetta 35x10
Semplicemente metto tutto in planetaria e la faccio girare a velocità moderata fin quando l'impasto non diventa liscio e si stacca dalle pareti...per la lievitazione non c'è un tempo ben preciso ma di sicuro è pronto quando the dough "runs away" from the holes of the box .. the oven I use is a perfectly normal non-ventilated electric oven with no particular function .. I put it to maximum and I do warm up x 20 minutes, bake the loaf pan for about half an hour -40 minutes
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