For four years now, the dear Zorra, promotes its beautiful setting on the bread, like last year and then attend the World Bread Day 2010 .
As you say "
The theme is free bread prepared with or without yeast, use sourdough, experiment with new types of flour, add the seeds to your space ... imagination! "
Scuriosando here and there for my favorite blogs, the blog of the dearest Morena, who in turn got the recipe (which I was inspired) by Federica dear.
the Well as you all know my big little problem never to fail to complete the recipes from which I draw inspiration, and then start, well I take this ingredient, I put this, then I add this one and eventually I never know if the game is
... And I did the same for this beautiful bread to Philadelphia, I spent the whole night to think about whether leavened or not, these are the craft and creativity .. problemucci
bread PHILADELPHIA
Ingredients
1 kg of flour or 250 g of Philadelphia
50 g butter 50 g of sourdough
1 teaspoon of salt and malt
Water
a mound the flour and add the butter, Philadelphia and finally Pm previously dissolved along with the malt and a glass of warm water.
Mix all the ingredients until you get a nice smooth mixture and smooth to the touch (with the water now start by saying I'm going to the eye, the dough will become soggy). Join
finally the salt (because the latter if it is in contact with the sourdough bread is a risk that the yeast more) and knead the dough for good.
Put the "ball" in a bowl cover and let rise for at least 14 hours in a place protected from currents and temperature changes (I always use the oven). Spend 14 hours
resume the dough, and started to give him the folds of the 1st and 2nd type. Let stand another hour
placing on the plate with oven turned off.
without removing them from the plate carried the oven temperature to 200, bake for 25 minutes the temperature is reached, then lower the temperature. A
have been cooking on the grill pagnottele covered by a towel.
I hope you like my house is going to steal ...
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