Ecco il mio pane toscano semplice con pasta madre: è rivisitato perchè rispetto alle Simili io ho messo il sale e l'ho fatto lievitare così all'aperto senza fasciarlo nello strofinaccio.
Ingredienti:
495 gr di pasta madre
495 gr di farina 00
250 gr di acqua tiepida
2 prese di sale
Ho stemperato la pasta madre con il Ken utilizzando il gancio del pane, con l'acqua tiepida.
Poi ho aggiunto la farina ed impastato prima a vel. minima e poi a vel. 1 per un po' almeno 5 minuti.
Aggiunto il sale e finito di impastare. Ho steso il pane in un rettangolo non troppo sottile e l'ho arrotolato. L'ho messo sulla carta da forno infarianta con un mix di farina e polenta. Ho fatto dei tagli sulla superficie e messo dentro al forno a lievitare (il forno non era preriscaldato).
Dopo 3 ore di lievitazione era più che raddoppiato.
Cotto i primi 10 minuti a 220 gradi con fuoco sotto e ventola e poi abbassato e cotto per altri 40 minuti a 180 gradi.
In cottura è lievitato ancora è venuto enorme: mollica asciutta e soffice, croste croccante qui il miglior utilizzo di questo pane:sono a dieta,ma questa è stata la mia colazione!
English version
Simple white bread with few few salt to eat with Nutella!
This is a bread made with a natural yeast that I’ve made at home. This yeast is called in italian language “pasta madre”.
To do this yeast You need many days, a big patience and :
200 g flour –
1 gr water
1 spoon olive oil
1 spoon honey
Knead well all the ingredients, than put it in a closed bowl and wait 2 days: it must grow up.
After 2 days take only 100 gr of this (put the other in rubbish) and knead this with 100 gr flour and 50 gr water.
Put this in a closed bowl ad wait 2 days: it must grow up.
Then every day for a week (7 days) you must reapet the last operation this is called refreshment:
take 100 gr of this dough (the other in the rubbish) add 100 gr flour and 50 gr water: remember every day for 7 day and every time put in a closed bowl to grow up.
Then make this operation every 2 days.
If You are luky after 2 or 3 week is good to be used for yeast.
After 2 months this yeast can stay in refrigerator and you can make the refreshment after 5 days. And not every 2 days.
If you need more yeast: you use all the weight of your dough and mix with this, the same weight of flour and half weith of water.
Attention: this is a natural yeast and you must take care like a children: when this yeast is ready You can make your first bread.
Pay attention please: at the beginning the flavour of this yeast is terrible, but it will get better after some days, for this reasn the first two weeks I suggest to use nly 100 gr to refres and waste the other to you save flour.
I was luky and my natural yeast was good after 2 weeks.
To do my bread you must use:
495 gr of natural yeast (PASTA MADRE)
495 gr flour
250 gr lukewarm water
12 gr salt
12 gr sugar
Mix together 495 gr of natural yeast and lukewarm water and sugar.
Then mix well flour and at the end mix salt and knead very well for 10 minutes.
Make your bread and put it in a room temperature place to grow up for 3 or 4 hours, Your bread must redouble.
When the bread is ready, put it in hot oven and bake for 10 minutes at 220° and for 40 minutes at 180°.
The day after for breakfast slice your bread ad spread on Nutella.
Have a good breakfast.
