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Make the sourdough mother's history of nurturing and bread from an aspiring (or rather utopian) Panaia ...

I already talked about how you love baker. Already said that the meaning of home-made bread was for me, and how much it costs now eat at home (except I can not do otherwise) of the bread baking is not the result of my work (or my mother). Re-reading my old post I came to smile at the line where I wrote " allowed us to arrive at this result which, for me, is final . "That naive ... at least I made a big mistake for a girl who believes (as far as possible) scholar philosophy: because nothing, least of beliefs or assumptions about the best things, is "definitive." The term itself refers to something made me forever and can not be questioned ... and if a little 'me you know you know, now, as they are wary of faith on certain assumptions .

But perhaps for the bread I gave so much or assume that I would never have progressed in finding a good "every-day bread" the fact that take as obvious that I would have stayed forever and ever sfegata fan of the yeast and very wary of the yeast.

yeast? Qu'est-ce que c'est? The leaven, or yeast or yeast acid or sour dough or sourdough and growing, is (I quote the letter Wikipedia ) " a mixture of flour and water acidified by a complex of yeast and lactic acid bacteria which are able to start the fermentation. Unlike the so-called yeast, the yeast includes, among yeasts, several species of heterofermentative lactic acid bacteria of the genus and omofermentanti Lactobacillus . The fermentation of lactic acid bacteria produce organic acids and also enables greater output growth and a higher digestibility and shelf . "

The method of natural fermentation was common before it was selected yeast. I knew from always rising with the yeast, but to know the natural leavening dough I had to immergermi nel mondo dei siti e dei blog culinari. Sia chiaro, eh, si trattava di conoscenza unicamente teorica ! Ero diffidente verso il lievito madre... o meglio, siamo più precisi: ero diffidente verso le mie capacità con il lievito madre. I motivi, ve li getto lì alla rinfusa, erano vari ed eventuali e di molteplice natura:

1. Il problema più pratico di tutti era che non avevo contatti che potevano darmi un po' della loro madre; ma questo, come si vedrà, era forse il meno importante o comunque quello che tenevo meno in considerazione. Lo riporto adesso perché, se per caso avessi voluto panificare in maniera Of course, I realize that I did not know where to find a mother ready.
2. was too far above me and my abilities: bloggers and users of sites that talked about methods mythological cited as the mysterious "refreshment", thus creating, for me, a halo of mystery and reverence for something that apparently went beyond what I could do. In my little head sourdough became off limits.
3. From what I heard about did not seem to be anything but cool and bake! Alas, and who had the time, desire and appetite for so many soft drinks and bread?

So the sourdough had been a strange beast that every time I read on the Internet, a beast that had no other merits that complicate the bakery so smooth, linear, easy and simple baker's yeast.
My story begins with the mother at the end of March 2010. Section Coop area frequented largely by my mother for the weekly shop held in late March and mid-April during a home baking. My mother was kind enough to let me present, and the modest cost of 30 euros in total, I spent 3 days of the gastronomically most instructive and interesting of my life.
I was the only person under 35 (also 40, is' ... ) years. Maybe I just have interests "old" (although there are many foodbloggers that have more or less my age ... and that you do not know how to comfort me! ) or perhaps a pool of Livorno little use for young people interested in cooking and baking ... but I was so busy and so interested in "lessons" (both theoretical and practical) that I would not have weighed that much. And then the practical phase was held in a beautiful place that even the accomplices good weather, which fortunately have accompanied us, helped to give this experience an almost magical touch.
Baking practice was held in the Community of Pian di Rena , a community of recovering addicts to come to the final stage of a process of detoxification, recovery and reintegration into the world of work and relations that is quite close to my house and 15 minutes drive from Livorno ... but it seems to be in another world, another time! Sank and drowned in a dirt road with trees, we arrived after a walk of twenty minutes in the Community, in the green, framed by a view of hills and meadows apparently untouched by man ... even though it was obviously an illusion because it is mowed lawns, paths, and perhaps even grown, however, an antiquity that attracted our eyes colored bucolic urban romanticheggiante resonance.
photos unfortunately I did not even start because I had not thought about it for a report ... the only pictures that I post here, I am of April 18th (the last meeting where we baked in our wood-fired breads ), in which I cut out a moment to capture details of a of the two cherry trees in full bloom. Now now abound cherry , allora era uno sfolgorio di fiori bianchissimi che non avevano ancora cominciato a sanguinare (ogni riferimento a De André è puramente casuale  ).

E' in questa circostanza che ho ricevuto il mio assaggio di lievito madre... scoprendo le possibilità che spalanca e la semplicità della sua gestione! Come mi ero sbagliata in precedenza... gestire una madre non è così impossibile, considerando il frenetico ritmo di panificazione che abbiamo in casa e la possibilità di conservare la madre rinfrescata in frigorifero.

Utilizzando il lievito madre ho re-imparato ad impastare con le mani... ad immergere i palmi e parte dell'avambraccio nell'impasto, a sporcarmi le dita e a girare e rigirare con delicatezza il composto per intrappolare le particelle di glutine e favorire la lievitazione. Ho fatto una serie incredibili di sperimentazione, dalla riproposizione del pane fatto al corso (300 g di pasta madre rinfrescata per 600 g di farina e acqua q.b., con due lievitazioni) baked in a loaf shaped like flattened and pan as trunk, the Tuscan bread Sisters Such a Altamura bread, a bread Puglia, a sweet brioche bread with jam. Especially at the beginning I fought and struggled with cooking, I was always too moist inside while having a good flavor, I cooked, tighten, tested, and of course, eaten so many drafts and many loaves have come so so, still moist inside or overcooked and blacks and tough it out.
The refresh has been a continuous experimentation. For each preparation panos wanted by the refreshed sourdough that I used a dose that protected them for refreshments next. At first I just wanted a pin and adding water and flour in a case to obtain the desired dose (in my early days I came to have a little more than 300 grams) and then leave to cool a dodicina hours.
When he wanted to learn to work with the new rising, my mother has rebelled against my case "random", so looking and comfortable browsing the virtual pages of the Internet we found a solution that allows you to coordinate our Bakers and that meant that even my mother to convert to the use of yeast (sorry that pun, I can not avoid it if I want to be UNPO 'clear ) is a proportion, this, that I found a little 'anywhere on the web pages and that gives us' good results, so I think is optimal, at least for the bread that we do at home.
The proportion is 100:100:50.
100 grams of sourdough + 100 grams of flour + 50 g water
To be honest I do not follow blindly and never strictly the proportion: often came to have more than 100 grams of mother and almost always add a little 'more water, until a fairly soft texture also if not liquid. But this is the exact proportion and I offer it warmly.
Bread made with the mother has a different flavor, as well as a broader and more nutritional value. I love the unleavened bread of course. Bakery now almost the only way, except that we are fond of sandwiches and involving the use of yeast ... but the daily bread, now, is made with sourdough or sourdough.
And it is this daily bread that I want to offer today. I discovered on the site of gold La Spiga, a promoter of organic farming in Treviso, among the thousands of recipes copied from the Internet and try it, and I adopted as the bread of every day because "fast" (relatively speaking of course) and great! In addition to the hours of refreshment, issuing only one rising long (8-12 hours) and cook for about 40 minutes. E 'became the substitute for "naturally raised" without the bread dough, though perhaps less honeycomb ... while presenting the sometimes large bubbles, this naturally leavened bread, loaves to a greater extent than in some than in others. I love this bread so that each loaf is a different adventure, with a different shape, different texture, a different (as I said above) large bubbles ... is not a mass production and each has its own bread because its identity, its particularity.
And to me, I love the contingencies, the differences, the personal individuality, this can not but thrill.




With this narrative, almost without thinking (almost a say in this blog unicuum ) to participate to Ross of But you've eaten? : Stories yeast. Arrive well last, running out the collection today, and I hope that Ross is kind enough to welcome me anyway, even if giunta all'ultimo istante ... 

 

p.s. autobiografico : La mia partenza è stata rimandata al 4 giugno, per questo mi vedete girovagare ancora per il web. Al più presto rispondo ai vostri commenti delle ricette precedenti, oltre a quelli che spero di ricevere per questa... come sapete anche voi, sono i commenti e le osservazioni, oltre al reciproco riconoscimento, a dare una delle più grandi soddisfazioni per noi foodbloggers. Non scriviamo per essere commentate, certo... ma è meraviglioso sapere che il proprio lavoro viene visto e magari anche apprezzato da altri

.

Da bambino volevo guarire i ciliegi

quando rossi di frutti li credevo feriti

la salute per me li aveva lasciati

coi fiori di neve che avevan perduti. 

(Fabrizio de André: "Non al denaro, non all'amore né al cielo")

  Il mio pane quotidiano con la pasta madre

 

Ingredienti (per circa un chilo di pane )

• 700 g di farina (c he sia farina integrale, farina 00, farina Manitoba, farina di farro etc... oppure una combinazione di queste. A volte aggiungo un pochetto di farina di saraceno che gli da' a different flavor)
• about 120 g of sourdough refreshed
• 420-450 grams of water ( depends on the type of flour ... I weight 450 and then I will rule according to the consistency of )
• a teaspoon of salt
• tablespoon sugar (optional )

procedure : Twenty-four hours before baking sourdough bread refreshed: I have organized, for convenience in order to prepare more or less than 220 grams (I need the 120 and 100 grams for the recipe to use for refreshments) ... although usually they end up do more, about 250. Usually refreshing the evening if I want to mix in the morning or the morning if I want to mix in the evening, respectively, so bake in the evening the next day or following morning.
spent 12 hours of refreshments prepared the dough by the fountain with the flour you mix salt, sourdough refreshed and warmed the water in which sugar is dissolved (the addition of sugar is not necessary but that un'accortezza fairness index), up to have a sticky dough and easily laorabile. Knead it and mix it for about twenty minutes, until you have a soft and elastic.

Place the mixture into a bowl, cover with a cloth and let rise for 8-12 hours. It 'important not to let it rise too much (do not let one day rise, to clarify! ): the dough, with the passage of time, until you get all sour dough!

Resume leavened dough rovesciatelo on a baking sheet covered with parchment paper, compattatelo a bit ', with floured hands, and give it the desired shape: there condiglio to the surface of the bread lines so that, in addition to giving a 'more professional air , improve the area and facilitate the rise.

Bake in preheated oven at 220 ° C for about 20 minutes, then lower to 180 ° C and cook another 20 minutes. To make sure it is cooked the "toothpick test" using a knitting needle (this technique to test the baking of bread, I discovered by chance a month ago), drumming or even the ground and hear if you have a vibrant noise, of empty (in this case it is cooked).

A baked bread last detail:

Bread open (note the large bubbles in the last two photos ... much more pronounced that particular bread has honeycombed fantastically ):

With this series of photos I conclude my sharing my new experience with sourdough ... is too amazing to have entered the club of natural leavening, which is unlikely now forsake .

A hug and good Sunday to all


Giulia

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Dirtbike Bike Number Plate Cakes

Moves, Turkey, Bodrum / Halicarnassus and the boundary of home-made breakfast: fresh croissants without eggs

These days I feel unwell ... the constant temperature changes have made me vulnerable to an unhealthy viruses with vomiting, fever, diarrhea .

Certainly not a good status to write, read, write, enjoy cooking, nor for cooking and for that matter even to eat (did this for me new and unusual ): I'm surviving on rice, potatoes and yogurt.

Over the past two days I could hardly touch il computer senza fuggirmene in bagno, ma oggi che sto decisamente meglio voglio e assolutissimamente voglio aggiornare.

Certo, non ho ancora recuperato tutte le forze né la brillantezza e l'umorismo solito , e questo non sarà uno dei soliti post farciti e introdotti da ingombranti riflessioni per il fatto che, semplicemente, non reggo né fisicamente né mentalmente, adesso, uno sforzo eccessivo di riflessione, né una scrittura troppo lunga al computer. Qualcuno di voi forse lo considererà un bene , altri (più saggi di me) magari si chiederanno perché I wanted to update in a healthy state so weak.

because I have many, but perhaps common to all foodbloggers I feel a bit 'to belong.

because he feels the need.

Why Sustainable Philosophically, with its many weaknesses and strengths small, has now become a part of me or better still one of my virtual extension.

Because I wanted to take advantage of these last few days to post more receptive.

U ltimi days? I can already hear (or at least I'd like to hear) perplexity painted in the eyes of some of you.
Yes, because on May 30 via delivery and the rest all summer ... until 30 September. Childbirth as an entertainer in a village that in Bodrum, Turkey in the distant. I do not know if I will have and how an Internet connection, and therefore I do not know if and how I can follow the development of my blogghino.

Before leaving the programmer publication of a recipe, so to be published at least once a month ... but as you can already guess my contribution in planned-a-ma-May-published-in-July I will not have his usual verve and usually constant, boring, attachment to current .

E 'for my chance to get out of here ... to disengage for a moment from my daily life ... insotenibile to earn a bit '(just a few ) of pennies, to begin to really learn my autonomy. And to see a interesting place.

Bodrum is the ancient Halicarnassus, south-western Turkey, an hour and a half from Kos in the Aegean Sea, and has a long long luuuunga story: do not feel able to resume in serrata and appropriate manner, I will copy it directly from a site I consulted , make sure that I read it very carefully:

" [Halicarnassus] capital of Caria, situated on a promontory of the Ceramic Gulf (Gulf of Kerma) with Acropolis and good harbor, and was founded by the Dorians of Trzene Argolic [ one of the regions DIIS the peninsula when it was Doric, NDG ] and had perhaps settlers of Argos. He served a significant business and established its own warehouse in Naucratis even in Egypt, then fell into the hands of the kings of Persia and was ruled by tyrants, under the command of Artemisia to the expedition of Xerxes against Greece (480 BC) . He had by sec. VI C. to sec. A rich empire III minting its own coins. It was already one of six Doric capitals of the league, was part of the Delian League, but he broke away during the Peloponnesian War, and was made of them from the regaining ephemeral Trasibulo (389 BC).

Dorian excluded from the league, had trained together with Miletus, Cos, Chios and Rhodes, a vassal kingdom of Persia, under the tyrants and Ligdami Mausolus. An epigraphic text recalls the covenant with the citizens Ligdami; under Mausolus, Halicarnassus touched the apogee of its splendor; Artemisia, the sister and widow of Mausolus, he did raise in his honor celebrated mausoleum, considered one of the seven wonders of the world, which worked Briasside , Broom, etc..

The city was besieged, taken and partly destroyed by Alexander the Great (333 BC) and during the century. III a. C remained under the Ptolemies; in 197 regained his freedom, but was the supremacy of Rhodes, and was then included in the Roman province of Asia. Was decaying under the Byzantine emperors and under the Arabs. It was the birthplace of Herodotus [ ancient greek historian , even called the "father of historiography" ] and Dionigi [ greek historian and teacher of rhetoric in Roman ]. "

A city that had its undoubted and important story, so ... and yet up to the 20's of 1900 was nothing more than a fishing village. It 'was in fact thanks to the writer, journalist and ethnographer (unknown to me, but it does say the least) Kabaağaçlı Cevat Sakir, who was convicted for writing an article against the death penalty, exile in Bodrum for 3 years. But once the time of exile refused to leave Bodrum and continued to write to and from the city of exile and helped organize "tour Blue (Mavi Tur) that aimed to raise awareness of the region Bodrum to the general public and that he meant that Bodrum is now one of the largest tourist centers in Turkey. And it is thanks to him, too, that I go there.

have given me since I found it a fascinating city. A border town, a city which has been many and diverse peoples in its being "the edge".

And it is also border the recipe that you propina today, in the sense that it really represented a border, or rather his cross, in my path "culinary" .

E 'was my first experience of home-made breakfast, and taught me how to prepare the sweets for the morning breakfast gives you a much much much more tasty. It 'was the beginning of an awareness that now seems obvious.

Passatami from my mother who had in turn borrowed from Pigtails sweet of Karamamma unearthed on Bianca's Recipe (source coming back, because the first recipe, the "historical", my mother and I we have drawn largely from there to space out until later), I decided to change their shape and, instead of braids, I've made some croissants.
not remember - because it's been years (will be 2 if not 3) - how I got to develop a way to give the shape of the horn ... certainly not alone ...
But in the end it should be, before I leave for Turkey and return to feeling only "deferred" to leave this delightful proposal for a sweet breakfast, which softens your while I'll have to give up to 4 months to luxury and Goduria to cook by myself and for me (at least we hope that the kitchen at the resort is good and that I can remember with pleasure the ).

 Questa è l'esposizione delle ricerche di Erodoto di Alicarnasso, perché gli eventi umani non svaniscano con il tempo e le imprese grandi e meravigliose, compiute sia dai Greci che dai barbari,non restino senza fama;in particolare,per quale causa essi si fecero la guerra. 

(Erodoto: "Storie", I, 1)

Croissants (without eggs) for breakfast

Ingredients (for 8 croissants )

• 350 g of flour ( in my long-standing experience, I tried to use various types of flour: I made croissants with 00 flour, Manitoba flour, wheat flour, buckwheat flour, oat flour etc ... I think that whatever I use white flour - which has 00 flour, meal or flour Manitoba-0 because the croissants are soaring and more logically assume a softer )
• 150 g of milk (liquid however: that and milk, juice, water ... )
• 40 g of corn oil
• 50 g brown sugar (or granulated, do vobis ...)
• a pinch of salt
• 15 g of fresh yeast
  

procedure
Stiepidite scioglieteci milk and yeast. In a bowl, weigh the flour, add in salt and sugar, then oil and finally the milk with yeast. Mix all ingredients until mixture is smooth and soft.
Knead, rigiratelo, mix it for about ten minutes as a bread, this addition to me and foresight that seems to provide better elasticity and ability to rise. Then roll out the dough with a rolling pin until ottenere un cerchio, o comunque la cosa più somigliante ad un cerchio che riuscite ad avere (per avere questa forma quasi perfetta qui sotto mi sono dovuta esercitare anni, fidandomi della fortunosità del momento e chiedendo - in questo caso specifico- ripetizioni a mio padre, che è ingegnere ed è più preciso di me ) .

Una volta ottenuto questo cerchio perfetto, immagine della perfetta sfera cosmica (deliro un po' lo so ... e poi mi risuonano in testa elucubrazioni del film Agorà che, nonostante alcuni difetti che non me lo fanno definire capolavoro, mi si è ancorato saldamente nel cuore), dividetelo in quarti e poi in ottavi fino ad ottenere otto fette... come se si trattasse di una pizza da spartire .

Poi prendete ogni triangolo

and, starting from the base, wrap it up himself, I suggest you wrap it tight enough so as to encourage the rising ...

From the initial eight slices, you get eight logically croissants.

place it on a baking sheet covered with parchment paper and let rise for 2 hours, or at least until it doubles in volume (in lucky days it took me only an hour and a half, those damn unlucky to two hours and a half if not three )

After rising time, bake in preheated oven at 180 ° C for 15 minutes (depending on the oven of course ... everyone knows his ). Then pull out your creations and cover with a cloth until cool (so are softer).

Quando si sono raffreddati, se piace, guarniteli con lo zucchero a velo:

Nuntio variationis : E' possibile farcire questi cornetti. Io ho sempre preferito lasciarli vuoti, ma a volte ne ho farciti un paio con la Nutella (o con una crema al cioccolato) per to please my sister. The filling can be as varied, ranging from jam to the chocolate custard creams ... all a matter of taste, Obviously .

For the filling action is needed once I take the chosen triangle and BEFORE you roll it up.

Faced with the triangle predestined you, put on a spoon (approximate dose) of the filling (in the My photo is the case of Cream Extra-Dark-like Nutella I had prepared in those days)

Wrap triangle with its small tessssoro fillings and treat it like any other croissants (let rise until doubled, bake at 180 ° C for 15 minutes, let cool, etc.). Eventually, you'll also have your stuffed Goduria

E così ho terminato anche con oggi la mia randellata di ricordi e il mio strascico di malinconie... impiegando più tempo di quel che avevo previsto e stancando oltre modo le mie capacità di resistenza attual. Non sarà questo il post dell'addio (che sarà ben più lacrimoso, lacrimevole, penoso e patetico ) Before you leave I'm going to update at least once ... But it is a prelude and a hint of welcome (and a strong historical brush up on the "famous" Halicarnassus ) .

A hug and a wish in advance a good weekend

Giulia

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