I wanted to do the usual traditional rosette of our country ... but it was different!
And it was a game between the sweet bread dough and me!
As usual I mixed in the robot
650 g flour 0 "three graces"
1 ; packet of active dry yeast 1 ar.pa
cucchiaino di zucchero
1 1/2 cucchiaino di sale fino
50 ml di olio evo acqua tiepida q.b.
Ottengo un impasto compatto, ma non duro...lo metto in una ciotola di acciaio...che non passa nei ripiani del frigo, quindi lo copro bene con un sacchetto di plastica e un telo e la porto in cantina!
E' mezzogiorno.
Ore 17:15 riprendo l'impasto, che è ben lievitato, ma molto freddo, lo reimpasto a mano
form of a ball again and put it in the bowl, which I keep well covered in the oven for almost an hour off!
He can not rise much, but I will take it back, at 18:10, I work well with your hands, form a loaf, from which 12 pieces detachment of about 70 g each ... then, in wanting to pack the traditional rosette of my campaign, I find that the dough is too mobile, live, I flourishes under the hand and I can not flatten the piece to roll ... then I take the loaf in his hands and wrap it spiral, like a hug.
have available in the hugs an oiled baking pan, with fingers well oiled caress each embrace, to grease the surface!
18:25 hours, leave the hugs until 19:15, so I started to warm up the oven with the night rate.
Embraces ordered are beautiful and grow until they touch one another, are smooth forms raised
cooking at 175 ° C for 40 minutes, lowered to 155 ° C at the end!
sandwiches are nice ... porous, but dry, with a crunchy crust
This work is licensed under a Creative Commons Attribution 3.0 Unported License.
0 comments:
Post a Comment