E' un metodo di origine francese, basato sull'impastamento di breve durata e sull'immissione anticipata del sale. Lo scopo è di limitare l'ossidazione dei pigmenti carotenoidi, inibendo parzialmente l'attività della lipossigenasi e di conseguenza preservare colore e sapore. Viene data struttura all'impasto con una sequenza di pieghe e riposi. L'incompleto sviluppo del glutine, fa si che l'impasto possa essere gestito facilmente, anche senza l'ausilio di impastatrici.
Ingredients: 200g flour
W 300 (alternatively, Manitoba Trade) 300g flour
0 W 250 (or a bread flour with high absorption)
350g water 10g salt
5g fresh yeast 1 teaspoon malt
Evening: poolish the first flour, 200g water, 0.5 g yeast. 12 hours at 23 °
Morning:
Impastiamo120gr of water with much flour as needed to make a soft dough. Cover and let stand 40 '.
poolish We combine the remaining water in which we have dissolved the yeast and malt, and we start the machine, with the leaf at low speed.
When the ingredients are blended, we insert the salt and a little later the remaining flour. Continue at low speed until the first signs of bowing.
attach the hook and kneaded at low speed until the dough comes away from the bowl, but it will still not perfectly smooth.
W 300 (alternatively, Manitoba Trade) 300g flour
0 W 250 (or a bread flour with high absorption)
350g water 10g salt
5g fresh yeast 1 teaspoon malt
Evening: poolish the first flour, 200g water, 0.5 g yeast. 12 hours at 23 °
Morning:
Impastiamo120gr of water with much flour as needed to make a soft dough. Cover and let stand 40 '.
poolish We combine the remaining water in which we have dissolved the yeast and malt, and we start the machine, with the leaf at low speed.
When the ingredients are blended, we insert the salt and a little later the remaining flour. Continue at low speed until the first signs of bowing.
attach the hook and kneaded at low speed until the dough comes away from the bowl, but it will still not perfectly smooth.
Copiriamo and let stand for an hour. Resume
the dough on floured surface adagiamolo allarghiamolo as possible, giving a square shape, and give a round of type 1 folds, trying to incorporate air. We cover
bell and let rest 45 '.
the dough on floured surface adagiamolo allarghiamolo as possible, giving a square shape, and give a round of type 1 folds, trying to incorporate air. We cover
bell and let rest 45 '.
repeat the operation, expanding the mixture gently easing (will sell less). Rest 45 '
Again, the fold, after 20' break the dough into three parts and give a rounded form, loosely. We cover.
Again, the fold, after 20' break the dough into three parts and give a rounded form, loosely. We cover.
After another 20 ', turn upside down the ball, flatten it gently, so as far as possible outgassing, and wrap a baguette, as shown in pictures.
gently stretched strands, sistemiamoli by closing up, like a fan, in a floured cloth thoroughly.
Cover with cloth and then with plastic wrap. Let rise to 28 degrees for thirty minutes.
down the loaves on a floured paddle, we work the cuts
down the loaves on a floured paddle, we work the cuts
and bake at 250 degrees on a baking sheet upside down (previously set in the oven) or steam.
After 8 ', we remove the water, reduce to 200 degrees and cook with the door crevice (ca. 15 ').
oven and let cool in a vertical, up against each other.
The process can be sped up, making a poolish the morning with all the yeast and malt, leaving the same procedure, but putting an extra teaspoon of malt even refreshments. In this case, we will use only flour W 250.
After 8 ', we remove the water, reduce to 200 degrees and cook with the door crevice (ca. 15 ').
oven and let cool in a vertical, up against each other.
The process can be sped up, making a poolish the morning with all the yeast and malt, leaving the same procedure, but putting an extra teaspoon of malt even refreshments. In this case, we will use only flour W 250.
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