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panbrioche

E' un lievitato da colazione soffice e molto profumato, non facilissimo da gestire a causa della presenza di pasta di limone.

L'acidità accentuata fa si che si mantenga morbido for a few days.

Ingredients: 500g flour
W 300 (alternatively, manitoba commercial)

milk 200gr sugar 135gr butter 100gr


100g blanched almonds 2 eggs, slightly roasted lemon
7gr
65gr 12gr fresh yeast salt


Frosting:
icing sugar, a little egg white and lemon juice.
Stir until smooth and spreadable mass.

Evening:
Reduce the almonds into flour, 150gr stemperiamole in milk and bring to a boil, let cool.

us restore weight, dissolve 6 g of yeast, flour and mixed 75gr put everything in the refrigerator at 5 °.

The next morning, pull out the poolish from the fridge, melt the remaining yeast in the remaining milk, flour 50g unite and let swell.

Meanwhile, we get the zest from the lemon, we remove the pith (white part), leaving the flesh to live with the sugar and whisk well.

Preimpastato We combine the two, the eggs (reserving one yolk) a handful of flour and we start the mixer with the leaf. Let the dough
compact, slightly increasing the speed and mass into lemon wire, alternating with a dusting of flour and, once exhausted the whole, we combine the egg yolk and salt. We bring in the rope.

We combine the butter, just pliable, two times, often reversing the dough in the bowl.
Once strung, attach the hook and kneaded at high speed until the icing.

Rounded, cover with plastic wrap and let double the volume at 26 °.

reversed the dough on work surface and let the folds of type 2 , we cover a bell.

After 15 'format and transfer it into a greased mold (not floured), brush with egg white.

be doubled to 26 °

pennelliamo di nuovo ed inforniamo a 180° fino a cottura.

Appena fuori dal forno, pennelliamo abbondantemente con la glassa e reinforniamo per 2’ (non oltre)

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5 giugno 2010 - S. Maria Maggiore in Roma

Please note that the

S. Mass the first Saturday

is in the Cesi Chapel
(first left)

the Basilica of S. Maria Maggiore in Rome

Next meeting:

Saturday, June 5

at 16.00

follows the recitation of the Rosary in the Chapel of
Crucifix

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panfocaccia

E' tutto nel nome, è una via di mezzo tra un pane e una focaccia. Mollica areata e crosta morbida, lo rendono particolarmente adatto alla farcitura con formaggi e salumi.

Il poolish lungo e la presenza di strutto, fanno si che si mantenga morbido per qualche giorno


Ingredients: 250g flour
W 300 (alternatively manitoba commercial)
250gr semolina with good absorption

375gr water 10g salt 25g lard

3.5 g fresh yeast 1 teaspoon malt


Evening:
prepare a poolish with white flour, 250g of water and 0.5 grams of yeast.
Mix and allow to ripen at 23 ° for 12 hours.

the morning dissolve yeast and malt in the water remaining, pour into bowl with the poolish, we combine the flour and we start the machine, with the leaf, sp. Min. After 2
'insert salt and shortly after we bring the veil. 1.5 and let the dough curvature.
We combine the lard and let absorb.
attach the hook and mix vel. 1.5, occasionally reversing the flow, until a fine texture and good elasticity.

Cover the bowl and leave to bet until the first signs of rising, ca. 40 '. Let's take a tour of

folds of type 1, form a ball and cover loosely with bell.

After 20 ', overturning the ball, flatten slightly and form as from photo sequence, avoiding as much as possible to deflate the mixture.

Brush with oil and let double.

Brush again, we practice the dimples and bake at 250 ° with steam.

After 10 ', remove water and cook, gradually climbing la temperatura fino a 180° .