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gennarino.org Visita il nuovo sito di gennarino.org! 2009-05-27T14:58:36+02:00 http://gennarino.org/forum/feed.php?f=15&t=15026 2009-05-27T14:58:36+02:00 2009-05-27T14:58:36+02:00 http://gennarino.org/forum/viewtopic.php?t=15026&p=170370#p170370 <![CDATA[Re: il mio pane toscano]]> Statistiche: Inviato da paoletta — 27/05/2009, 14:58

]]> 2009-05-27T12:19:24+02:00 2009-05-27T12:19:24+02:00 http://gennarino.org/forum/viewtopic.php?t=15026&p=170354#p170354 <![CDATA[Re: il mio pane toscano]]> Statistiche: Inviato da Genny — 27/05/2009, 12:19

]]> 2009-05-27T11:43:00+02:00 2009-05-27T11:43:00+02:00 http://gennarino.org/forum/viewtopic.php?t=15026&p=170315#p170315 <![CDATA[Re: il mio pane toscano]]> Statistiche: Inviato da paoletta — 27/05/2009, 11:43

]]> 2009-05-27T11:20:40+02:00 2009-05-27T11:20:40+02:00 http://gennarino.org/forum/viewtopic.php?t=15026&p=170308#p170308 <![CDATA[Re: il mio pane toscano]]> Statistiche: Inviato da Genny — 27/05/2009, 11:20

]]> 2009-05-27T09:07:51+02:00 2009-05-27T09:07:51+02:00 http://gennarino.org/forum/viewtopic.php?t=15026&p=170294#p170294 <![CDATA[Re: il mio pane toscano]]> Statistiche: Inviato da salutistagolosa — 27/05/2009, 9:07

]]> 2009-05-26T22:35:34+02:00 2009-05-26T22:35:34+02:00 http://gennarino.org/forum/viewtopic.php?t=15026&p=170290#p170290 <![CDATA[Re: il mio pane toscano]]> Statistiche: Inviato da paoletta — 26/05/2009, 22:35

]]> 2009-05-26T21:40:02+02:00 2009-05-26T21:40:02+02:00 http://gennarino.org/forum/viewtopic.php?t=15026&p=170287#p170287 <![CDATA[il mio pane toscano]]>


Per la biga16-18 ore di maturazione a 19 gradi. (se in frigo farla 24 ore prima e lasciare lievitare) 500 grammi di farina forte ( manitoba pura ho usato io) 250 ml acqua fresca se fa caldo tiepida normalmente 5 grammi di lievito di birra fresco Impastare tutto a lasciar riposare. Per l'impasto biga 500 farina (tipo 0 eurospin) 350 ml acqua 5 g sale (un po' d sale c'è comunque per evitar ela formazione di muffe e facilitare la conservazione) 15 g lievito (con questo caldo 10 bastano) 10 g di malto Impatare tutti gli ingredienti avendo cura di sciogliere il lievito nell'acqua e unire il sale solo quando l'impasto sarà già formato. Lascaire lievitare per circa 40 minuti ( con il caldo potrebbero bastarne meno di 30).Dividere l'impasto lievitatto in due parti e dargli la forma arrotondata o a filona , senza stringere troppo.Sistemare i pezzi su una placca di legno con la chiusura rivolta verso l'alto e lasciarceli per 20 minuti, poi capovolegerli e lasciar lievitare ancora 50 minuti. Cuocere a 200 gradi con il tiro del forno aperto per i primi 10 minuti.Poi chiudere e riaprire il tiro del fonro per gli ultimi 15 minuti di cottura (in totale ci vorranno circa 45 minuti.)

Statistiche: Inviato da Genny — 26/05/2009, 21:40

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