Bread
Portata: Dough
Difficulty: Easy
Preparation time: 10 minutes plus 3 hours
Cooking time: 40 minutes
This is the basic recipe, from there you can invent anything changing the dose, the type of flour, such as very good is the bread of Ezekiel, a bread made with different types of wholemeal flour and legumes (spelt, cereals, chickpeas ...). There is also the bread dough later joined Rainbow, different braid.
Of all food, bread is the one that gives me more satisfaction, regardless of its success. It will be because of its simplicity or the fact that it is so tied to tradition, but being able to eat something, a product where you put your hands is something ... primal.
Ingredients
- 500 g flour
- 370 g water
- 10 g sugar or a spoonful of honey
- A pinch of salt
- 20 g fresh yeast (for a rise of 3 hours, if you want to increase the amount of time you have to decrease the amount, for example for 24 hours, it takes 3 or 4 grams)
Instructions
- Put water in a bowl
- Add the yeast and sugar. Sugar or honey is used to speed up the rising process
- Add the sifted flour 3/4 a p at a time, stirring constantly with a lecchiera, removing any lumps before more flour over After about 5 minutes that is mixed, add salt
- Add remaining flour and continue stirring vigorously
- Let the air in the dough. To do this simply mix from the bottom to the top quickly, almost as if you wanted to bounce the dough on lecchiera. Let air into the dough helps the leavening and the formation of an alveaura (the holes of the crumb) more beautiful
- Cover with a damp cloth and let the dough rest for 3 hours
- Tip: the leavening should take place at a constant temperature. Even small changes in temperature and environment (hot, cold, wet, dry) can affect both the process in a negative way. One thing to remedy this problem is to leave the dough in the oven and if you use a short rising times, taking on even the oven light you'll get a constant temperature of around 25 30 degrees.
- Remove the dough from the oven, set at 200 degrees and place a bowl of water. This will create humidity, a fundamental element for two reasons: it creates a chemical reaction, and retards the process of formation of the crust, then for longer stays the basin, plus we will have a soft bread inside
- Scrunch up the wax paper and place it on oven tray
- Dusting flour for polenta on paper (this will avoid to attach too the mixture that is very hydrated, a la carte)
- Grease the lecchiera and turn slowly the dough lengthwise, avoiding doing so fold back on itself.
- Sprinkle some flour on top and let it sit for another half hour. Whenever a dough (bread, pizza, focaccia ...) is touched after rising, should be allowed to stand again in order not to interrupt the process
- Bake for 40 minutes. For optimum consistency, remove the water after 25 minutes
- Allow to cool before it can be cut
