Avixe Write Protected

Bread Bread Recipes

In the past month, my kitchen has been invaded by yeasts, dough, flour of any kind and the intoxicating aroma of freshly baked bread and I have (re) discovered the joy of making bread at home. Our relationship (the one between me and the loaves) has always had ups and downs. As a child I could not wait to accompany my grandfather to take the classic baked loaf Pugliese 2 kg, and each time, the loaf in question came home riddled with the crust from my "taste of quality." Growing up I tried to control my outbursts of affection towards this food, driven by the false belief that bread is fattening. Only later I realized that the fault is not the bread but the relish as the esoteric wisdom.

Since I live far from the native ovens I tried to play a bit of that magic home, but always with poor results. If I let the machine do all the work for the bread came out a brick than a pound and no rubbery crust. If I let the machine knead and then bake a loaf that came out not rise for nothing. Often the dough collapsed in the oven while baking. The straw that broke the camel's back was the last collapse of an attempt to bread wheat: the dough, now out of my control, has expanded all encompassing in the pan underneath the baking stone that I had just bought! Faced with such a debacle I had two choices: use the baker and give up my dream of bread in the house or the help of a good manual to figure out what was wrong. Having trawled thousands of online reviews I chose the book

.

(More on aNobii

)

When the score is
Recipes Simili 5 - 0 Disasters. I started with the simplest as their suggestion. Leaving aside the Crescentine, at least for the moment, I tried to make the bread Biovar
: Delicious. The crust is crispy, the bread soft and lard or yeast do not feel at all. I must admit that the form is not yet the perfect illustration of my attempt but it's pretty close. Driven by this success I tried the half-hour

Bread and Panini semisweet oil. The sandwiches are very soft and blend well with the burgers, the bread made me proud of myself for once was in the form of bread, not Blob! Taking wave of enthusiasm I have also tried the Pizza

low- crisp and light and light
Biscuits - which are not exactly "light", as butter, but soak it in milk like a dream. Invaded by the fervor of the dough I have also given birth to my first yeast
, I started the first mixture Oct. 1, once it has aged to perfection (hopefully) last night I opened for the recipe for Bread sourdough . He is currently resting on the third batter needed for the bread, tomorrow I will tell the results of this experiment. Beginning with the share of the bread recipe half hour, for those who want to try now, and I highly recommend buying this book to all those interested in the magic of bread and yeast. It's worth it.
Similar half-hour of bread 800 g flour 00 Manitoba (or force) 200 g water + 3 tablespoons water
36 g yeast in milk 200g cube

30 g butter 2 tablespoons sugar 3 teaspoons of salt. In a bowl, dissolve yeast and sugar with one part warm water and set aside. In a different bowl, melt the butter with warm milk and salt. Start with a little flour mixed with water, yeast, add water little by little the other, the remaining flour and milk. It 'important that the salt does not come into direct contact with the yeast. Knead well for 5-6 minutes, adding any another bit of flour or water * and divide the dough into two parts. Mash with your hands in two ovals. Roll the two loaves and place the fold down. Preheat the oven at full power for one minute. Remove immediately and place the two loaves on the baking let rise for 30 min. Turn on the oven - if possible without opening the oven door allows ** - and bake at 200 degrees for about 45 min.
Notes: * The amount of flour needed often depends on the type of flour but also humidity of the day! Try to adjust accordingly with the water.

** My oven is not as technology and does not allow this maneuver, I opened the door to turn it on again and the result is still good.