Make the dough, which you can safely vent your moments of anger (it is said that the more they mistreat the better!), wait for yeast, shaping and finally baking it.
The house is filled with a wonderful scent ... the scent of freshly baked bread is one of the real pleasures of life.
If you do most of the bread with yeast, then you are to arrive at the top!
For this we have decided to organize an evening of baking.
thank Paul and Luis who kindly made by speakers, and have shared with us their experience, their "secrets" and their yeast, which have given us in the evening.
The advantages of using yeast (also called sourdough, pasta acid or sourdough) and the yeast are different. Firstly, it gives
allergies or intolerances, you can do with flour suitable for gluten-free bread is "alive" even when cooked, and brewer's yeast to die with firing, and that feels both in taste the scent, it is also much lighter and easier to digest.
Please do not be alarmed if you can find it odd, however, because the method of baking is not very different from that with yeast, you just need to understand how the "refreshing" of yeast, that is, as it has for keeping vivo.
gloss over the process to produce on their own yeast, because it is a lengthy and uncertain (maybe we'll talk in a future post), just ask a bit 'to a friend, it required only a walnut.
As we said should give him something to eat regularly (ie, "refresh"), because it is alive, because so many bacteria that need nourishment. Start by weighing your yeast and proceed to the reception by adding half of its weight in water and equal weight of flour, for example, 50 grams of yeast you need to add 25g water and 50g of flour. You can use flour
"0", Spelt flour, Manitoba or full (preferably with wheat germ). Mix yeast with water first, then add the flour and knead well.
Carried refreshing, refrigerate in glass containers. The range of refreshments can also be a week, but check occasionally because it could be acidic.
And once you learn how to "refresh" the yeast, here's the recipe for the bread of Paul.
It 's a very simple recipe obtained from a long experimentation and personal
1 kg of flour, 1 kg of yeast (already refreshed)
500 ml of water
about 1 teaspoon of salt (which can vary depending on your tastes personal)
Before you begin, however, remember to keep aside some 'of yeast for baking later!
Form a mound of flour in the center put the dough and water, while the fountain outside, away from the yeast, salt.
Knead well (at least ten minutes) until the dough is very smooth, then put it to rise covered. When
doubled the volume (usually what is needed several hours) give it the desired shape or put it in the mold of plum, wait another half hour or an hour for the "resume" a little 'and meanwhile you preheat the oven to 180 ° / 200 °, you still have to experiment a little because every oven is different.
When you see that the crust has browned and feel good her perfume sfornatelo.
For a softer crust, baked crust with a moist a brush wet with water or, for the more adventurous, with wet hands.
Now you can enjoy it hot or freeze it to have good bread fresh throughout the week.
Here below you find a short video with some moments of the evening baking.
If you have any difficulties please contact us!
If you have found good and bakery with success, let us know!
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