Achille My great grandfather was a baker.
I deeply believe that genetically there is a link between the professions of our ancestors and our own current passion.
will not be a case. Unfortunately, today the tradition goes out, but I try to keep it alive by continuing to experiment.
Let me give you a hint at more to make fish soup (proposed in the previous post: "... Dreaming Zarzuela Formentera") even more tasty.
doses foundation for the implementation of this bread is very simple and require no special precautions:
Manitoba Flour 500 gr.
Farina 00 300 gr.
wheat flour 200 gr.
Brewer's yeast - a cube of 25/30 oz.
Milk 250 ml.
Water - just enough to mix the flour
salt 20 gr.
sesame seeds
Extra Virgin Olive Oil
egg yolk
Melt cube of yeast in 250ml of warm milk. Wait a few minutes until the yeast is not completely dissolved.
Mix the flour and put them on the work surface. Add the salt, then milk (yeast). Begin kneading. Add enough water until you get a smooth paste and two tablespoons of extra virgin olive oil. Work longer.
Engrave the dough made with the blade of a knife and make a cross. Let the dough rest for a long time (at least 2 hours), covered with a damp cloth.
After the rising phase, divide the dough into two parts and create the shapes you want to give the bread: I made a round and I have a somewhat 'more elongated. Brush with the egg yolk slightly beaten. Slit with a knife the surface of the bread making cuts and following the form of bread. Then sprinkle with sesame seeds. let rise again for 1 Oretta . Bake at 160 degrees for about 25/30minuti.
Check often that the bread does not get too dark, adjust heat and time for your oven.
Cool bread. Cut into slices and place it where you want to make it crispy under the grill for a few minutes.
Excellent to serve with the soup and fish if you like garlic or light perfume with a little oil.
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