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Pane Pugliese a fermentazione naturale



I have already said, but will repeat endlessly: satisfaction that the bread and prepare to feel the pleasant smell that runs through the house!
Sometimes I watch him charm to rises in the oven during cooking.
And how I feel gratified when they ask me: "You did you or did you buy in the bakery?" Booyah!

too, is a recipe taken from the last book of the Simili sisters involving the use of sourdough, only that I kept mistakenly consider the explanations of "Pane Pugliese of durum wheat Altamura type" and not those of the "Pane Pugliese", for which preparation will not be that accurate, but what I have done myself.

Ingredients for the dough first:
100 g of yeast
50 g water 30 g of flour
0

Mix thoroughly and let stand for 6 hours and a half.



Ingredients for a second dough:

0 500 g flour 380 g water 10 g salt




Preparation:
In a bowl place the flour and form the fountain.
Put the dough in the center above (which is the refreshing of the yeast), chopped; pour water, add salt and mix well and worked. If the dough seems too hard to work it into the bowl, rovesciatelo on the table and continue to work and beat. Put it back into the bowl and let rise for 3 hours and a half.
(Here begins the catch) Inverse
the mix a little flour on the table, worked briefly and divide in half, and then the first two lines and then two balls.
These are the preforms.
Cover and let rise for an hour. Round
again two balls out of work, but pressing them to remove a portion of the gas begin to form, to give more strength to the dough.
Place in pans, cover and rise again until doubled.
Cook at 210 degrees for 20 minutes then reduce to 190 ° for 20-30 minutes.
About halfway through the cooking is better to remove the loaves from pans and place them on the networks so the soil will cook perfectly.

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Ecuador: Three years of radical change

interventodel The President Rafael Correa for the third anniversary dellaRivoluzione Citizens, has drawn attention to the intense activities of their government to effettuarecambiamenti radicals in the country, including the adoption of the new Constitution in 2008, is one of the cornerstones of the revolution.
"We already have our very new Constitution, this hymn to life, of all ditutto, accounting for the Ecuadorian people (...) we now have an institutional nuovoquadro seppellirerà and finally burying the long neoliberal night etriste" he said.

criticisms of opponents of the government, destabilizing conintenzioni, are left without support, because "nessunocrede in them." "There is no opposition, there is only untentativo systematic conspiracy and destabilization, but nonpasseranno, we are more united, and we will win, "he said.
Rafael Correa said that in the past the policy esteraera" subject "and now is dignity, disovranità, and for the respect and Latin American integration .

He pointed out that the 4 assialla basis of the revolutionary project in Ecuador: the Governonazionale, assembles, local governments and citizens, who calls difare a blood pact to continue "this revolutionary vessel" Recalling that the preferential option of governoecuadoriano will always be the poor, the young and the ancestral population.

At the end of a speech that risultòmolto exciting for the crowd, said Simón Bolívar and EloyAlfaro, his inspiration and said that laRivoluzione Town "is transforming and will continue to transform questanazione."

"Revolución Ciudadana" for three, ten, 30, 300 years, because this revolution does not stop anyone or anything. " Hasta la victoria siempre, tercer aniversario feliz Patria querida!

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Plumcake alla panna


A simple dessert for a healthy breakfast.
The idea came to launder the cream and yogurt in a deadline and I must say that the result has been that of a sweet fluffy and fragrant.

Ingredients:

300 g flour 180 g brown sugar 200 g fresh cream

100 g plain yogurt sweet

2 eggs 1 tablespoon baking
the grated lemon untreated
a pinch of salt icing sugar to sprinkle


Preparation:
Beat eggs with sugar and lemon zest and fit well with a whisk.
Add the cream and then flush the yogurt.
mix well and add the flour sifted with baking powder and salt then.
Butter a loaf pan, to adhere the wax paper and pour the mixture cn unaspatola leveling them.
Cook in oven at 180 degrees for 50 minutes.
cooked, let cool on a wire rack.

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Pane integrale a fermentazione naturale

Under the snow bread ...

... goes the old proverb. And since the snow is rained out profusely from this morning, I decided to publish la ricetta di un pane fatto qualche settimana fa.
E' tratta dal nuovo libro delle sorelle Simili "La buona cucina di casa" e come tutte le loro ricette anche questa è perfetta e spiegata benissimo nei minimi partcolari, tanto che la riuscita di questo pane si vede chiaramente anche se solo in foto.




Ingredienti:
Per il rinfresco del lievito:
95 g di pasta madre
95 g di farina integrale
60 g di acqua

Impastare e far riposare 3-4 ore

Per l'impasto:
Tutto il rinfresco
250 g di farina integrale
150 g di acqua
20 g di olio (si può sostituire con 20 g di acqua in più)



Preparation:
form the fountain, melt well as refreshments and proceed in a normal mixture, a paste should not be too soft.
Form a loaf and let stand until almost doubled, about 3-4 hours, it all depends on the temperature.
Bake at 200 degrees for 15 minutes, then at 180 ° for 20-30 minutes.