tag:blogger.com,1999:blog-74443170474204457362024-02-20T18:03:58.558+01:00Non mi sporcare la CUCINAnonmisporcarelacucinahttp://www.blogger.com/profile/07105303623801267567noreply@blogger.comBlogger232125tag:blogger.com,1999:blog-7444317047420445736.post-42165693305009125422021-05-22T07:34:00.000+02:002021-05-22T07:34:02.564+02:00😁<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip3KXyPuRRM8yiIcybdoxZztbauJ0fwftl8jrKKQyLxOVDlaT7BO_vssBJcUQrk5AK89xV9JY3fAVdIj6X6LzCShSdWUacsGUqeJuxJGdjOzOhJ2AYhJtaRJLRKlPKZzBTJQgkdruG7zE/s2048/1C6D19FD-D5B4-45B5-9D45-12D8FD564ADF.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip3KXyPuRRM8yiIcybdoxZztbauJ0fwftl8jrKKQyLxOVDlaT7BO_vssBJcUQrk5AK89xV9JY3fAVdIj6X6LzCShSdWUacsGUqeJuxJGdjOzOhJ2AYhJtaRJLRKlPKZzBTJQgkdruG7zE/s320/1C6D19FD-D5B4-45B5-9D45-12D8FD564ADF.jpeg" width="320" /></a></div><br /> <p></p>nonmisporcarelacucinahttp://www.blogger.com/profile/07105303623801267567noreply@blogger.com0tag:blogger.com,1999:blog-7444317047420445736.post-22286001531346257262019-10-29T20:37:00.002+01:002019-10-29T20:37:20.396+01:00CI SONO ANCORA <div dir="ltr" style="text-align: left;" trbidi="on">
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E' PASSATO MOLTO TEMPO MA NON MI SONO MAI FERMATO</div>
nonmisporcarelacucinahttp://www.blogger.com/profile/07105303623801267567noreply@blogger.com0tag:blogger.com,1999:blog-7444317047420445736.post-68322015268710428262018-05-19T01:06:00.001+02:002018-05-19T01:06:54.157+02:00Pizza con acqua 80°C<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzOlgz8ZAT3Ma6NY8CGWuc1JAAyjkfvFN9aSKyfoFUv7z689H8l7HktDpLnimhTNCzfKxGZbTzkvFzduriydcZgv1_F9YjUJLzEZhbcVVPStLAWc0xOYVepSHAytSGfNmdOc-6Vkej5KQ/s1600/pizza1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzOlgz8ZAT3Ma6NY8CGWuc1JAAyjkfvFN9aSKyfoFUv7z689H8l7HktDpLnimhTNCzfKxGZbTzkvFzduriydcZgv1_F9YjUJLzEZhbcVVPStLAWc0xOYVepSHAytSGfNmdOc-6Vkej5KQ/s320/pizza1.jpg" width="320" /></a></div>
Ringraziamenti<br />
gruppi facebook<br />
<br />
<a name='more'></a><br />
GNP gruppo la piccola napoli<br />
associazione pizzaioli in giro per il mondo - 2012 - federpizzaioli<br />
che ho coinvolto per suggerimenti<br />
<br />
Il M° Francesco Favorito perchè in un corso di Gluten Free mi ha fatto apprendere questa tecnica<br />
<br />
<br />
questo per me è u primo test quindi sicuramente ci saranno molte cose da migliorare cambiare e correggere (ecco perchè i gruppi mi hanno dato una mano )<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ-srEPJl8cZXj0dey9lNTRCZBxQswgA3LAxfPqBzCysA3Gskrb4CWiArKVvoyWxvgypljafxz58cy-s6lXbyMIhlVnfLE3500lZMpjMb-OtMuB7m1MuSvmRGk2QqBU9wQIiu5DonBT-Q/s1600/pizza7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ-srEPJl8cZXj0dey9lNTRCZBxQswgA3LAxfPqBzCysA3Gskrb4CWiArKVvoyWxvgypljafxz58cy-s6lXbyMIhlVnfLE3500lZMpjMb-OtMuB7m1MuSvmRGk2QqBU9wQIiu5DonBT-Q/s320/pizza7.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">IDRATAZIONE AL 90%</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5YnE0_X8ykLMUCaqAMU1go1hTGvEktfTPL-rshuWCtrL6WmUWXVyBJKmW9bx8RIXs-IZAKkGDS0wi80KsPr8M-VttRAN33BkZcS0uGJW0p7gImPPFwQTyU297WsWhwwQzPuIQwCuzcvw/s1600/pizza2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5YnE0_X8ykLMUCaqAMU1go1hTGvEktfTPL-rshuWCtrL6WmUWXVyBJKmW9bx8RIXs-IZAKkGDS0wi80KsPr8M-VttRAN33BkZcS0uGJW0p7gImPPFwQTyU297WsWhwwQzPuIQwCuzcvw/s320/pizza2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">FASE DI STESURA</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<br />
INGREDIENTI<br />
700g farina 00 (ho usato mulino quaglia per panettoni ma andra modificato)<br />
630g di acqua<br />
20 g di olio di oliva<br />
20 g di sale<br />
3 g di lievito di birra fresco<br />
PROCEDIMENTO<br />
scaldo a 80°C l'acqua e olio (regola in acqua vanno sciolti grassi e zuccheri delle ricette)<br />
verso di colpo in panetaria ,avviata con il gancio e in prima velocità ,dove ho inserito farina e sale mischelati<br />
Impasto per 5 minuti lasciando contemporaneamete raffredare il composto<br />
Ho aggiunto il lievito (ha fatto fatica a sciogliersi) e passato alla frusta a K tempo totale 18/20 minuti con gli ultimi 5 alla massima velocità<br />
sul passo sopra vanno migliorate parecchie cose tipo le temperature ed il tipo di impastamento<br />
Alla fine mi sono ritrovato un composto appiccicoso e colloso<br />
Un pò di strech&fold , pirlato, fatto riposare per 5 muniti e pirlato ancora (vedi foto panetto dovevano essere almeno 38°C)<br />
Dopo 60 minuti in cassetta coperto frigo per circa 12 ore dove ho dato una piega di rinforzo<br />
a circa 32 ore fuori frigo per 3 per poi stendere<br />
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Cottura con forno effeuno preriscaldato cielo e plarea a 350°C per poi passare al momento a 250°C sul cielo e 300°C sulla platea<br />
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nonmisporcarelacucinahttp://www.blogger.com/profile/07105303623801267567noreply@blogger.com0tag:blogger.com,1999:blog-7444317047420445736.post-86380494284753369082017-12-11T18:11:00.005+01:002017-12-11T18:11:55.076+01:00PANETTONE CON PASTA ALL’AMARETTO E CIOCCOLATO CON PASTA MADRE<div dir="ltr" style="text-align: left;" trbidi="on">
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<div style="line-height: 100%; margin-bottom: 0cm;">
<b>IL GIORNO PRIMA
DEL PRIMO IMPASTO</b></div>
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<a name='more'></a><br />
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<u><b>PREPARAZIONE
LIEVITO</b></u></div>
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</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
La sera di due
giorni prima rinfrescare il lievito con un 45-47% di acqua e
lasciare in acqua a 18°C (il peso dell'acqua deve essere 3 volte
quello del lievito) per tutta la notte in contenitore alto e stretto.</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
Strizzare e
rinfrescare la prima volta con un 30-40% di acqua ma riferito al
doppio della farina (es. 100 g di pm tra i 60 e 80 g di acqua e 200
di farina) , pieghe e mattarello per renderlo liscio ,questo sarà il
primo rinfresco della giornata</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
a distanza di 4 ore
si rinfresca in lievito come al solito (100% pm ,100% farina, 47%
acqua) e ancora mattarello e pieghe,sarà il secondo rinfresco</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
dopo 4 ore ancora un
rinfresco e mattarello e pieghe,questo è il terzo è ultimo
rinfresco</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
dopo 4 ore il
lievito è pronto per il primo impasto
</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<br />
</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<b>IL MATTINA DEL
PRIMO IMPASTO</b></div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<br />
</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
mettere le gocce di
cioccolato il frigorifero</div>
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</div>
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1° IMPASTO</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<br />
</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
263g farina W350
(Garofalo) o farina per panettone
</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
150g acqua</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
100g Pasta Madre</div>
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40g tuorlo</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
70g zucchero
semolato
</div>
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70g burro
</div>
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<br />
</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
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</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
2°IMPASTO</div>
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</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
140g farina W350</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
40g acqua</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
40g tuorlo</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
3g malto d'orzo
(in barattolo)</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
1g sale</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
35g pasta
all’amaretto</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
70g zucchero
semolato
</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
80g burro morbido</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
200g di gocce di
cioccolato</div>
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<div style="line-height: 100%; margin-bottom: 0cm;">
PROCEDIMENTO 1°
IMPASTO</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<br />
</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
Inserire nella
ciotola della planetaria l'acqua, la pm a pezzi,la farina e i tuorli
</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
Portare l'impasto a
incordatura
</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
Aggiungere lo
zucchero a più riprese e attendere per farlo assorbire all'impasto
(velocità bassa)</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
Inserire a più
riprese il burro morbido e lasciare assorbire ogni volta ,riportare
il tutto ad incordatura
</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
Far riposare in
mastello coperto con pellicola, dopo un giro di piega, fino al
quintuplicare (4+1) dell'impasto ( nel forno con la luce accesa )
</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<br />
</div>
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</div>
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</div>
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</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<br />
</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
PROCEDIMENTO 2°
IMPASTO</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<br />
</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
Inserire tutto il
primo impasto nella ciotola della planetaria aggiungere la farina,il
malto e cominciare ad impastare (attenti a gli sbuffi di farina) in
modo che il primo impasto cominci ad assorbire una parte di farina ,
poi una metà di acqua e una metà di tuorlo.
</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
Assorbita la prima
acqua e il primo tuorlo inserire la restante acqua ed il restante
tuorlo,inserire il sale.</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
Portare ad
incordatura.</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
Inserire lo zucchero
e attendere 1-2 minuti per farlo assorbile all'impasto e a più
riprese
</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
aggiungere il burro
morbido e lasciarlo assorbire ogni volta ,riportare il tutto ad
incordatura</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
Inserire le gocce di
cioccolato a velocità bassa per 1 minuto.</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<br />
</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<br />
</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
Portare l'impasto
sul piano di lavoro e con qualche giro di piega far ben distribuire
le gocce di cioccolata,lasciare riposare per 20-30 minuti.</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
Se necessario dopo
il riposo suddividere l'impasto a seconda della pezzatura voluta o
comunque pirlarla leggermente e far riposare ancora per 10 minuti per
poi pirlare e inserire nel pirottino ,che verrà poggiato su una
teglia da forno.</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
Sempre in forno con
la luce accesa lasciare che l'impasto arrivi due dita sotto il bordo
(4 -5 ore) del pirottino .</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
Accendere il forno
in modalità statica e posizionare la griglia sul punto più basso
</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
Procedere con la
scarpatura del panettone (taglio superiore) con lametta o coltello
affilato e porre una noce di burro sul centro della croce (operazione
svolta con delicatezza per evitare che il panettone si sgonfi) il
panettone con pm se si dovesse abbasare con il tempo risale su ,al
contrario di quello con il lievito compresso</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
Il panettone deve
cuocere in 55 minuti ,la temperatura varia a seconda del forno tra i
170° e 200°C
</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
Se il forno colora
troppo rapidamente la calotta del panettone coprire con foglio di
alluminio.</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
Per la cottura :</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
metodo casalingo –
stecchino di legno che deve uscire asciutto tenendo presente l'uvetta
all'interno</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
metodo tecnico –
inserire un termometro da cucina al cuore del panettone se la
temperatura è di 92/95°C
</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
Sfornare il
panettone e infilzare a due dita dalla base con ferri in acciaio per
spiedo o ferri da maglia (metodo casalingo)</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
Capovolgere il
panettone (vale fantasia) dentro un contenitore o pentola a bordi
alti tra due sedie per non meno di due ore.</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
Trascorso questo
tempo in panettone potrà essere nuovamente rigirato ma si dovrà
attendere</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
altre 10 ore se si
ha intenzione di confezionarlo in sacchetto.</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<br /></div>
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<div style="line-height: 100%; margin-bottom: 0cm;">
<br /></div>
</div>
nonmisporcarelacucinahttp://www.blogger.com/profile/07105303623801267567noreply@blogger.com0tag:blogger.com,1999:blog-7444317047420445736.post-4842535786988258922017-07-18T23:53:00.002+02:002017-07-18T23:53:32.239+02:00baguette ... M° Giorilli<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpkfeJdHdLY7vpnxFBWSyNIPntNrQmXoGKFyPEDOXSGcDj56iFNBnu0k-AnraOrlLX0Tc6Pnie-KOf96txuDfaz18QlOweFsl6m-YdYKtJBrpQE28541N0hQhrcktsNWfqqIgDh8tNwpE/s1600/bag.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="526" data-original-width="936" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpkfeJdHdLY7vpnxFBWSyNIPntNrQmXoGKFyPEDOXSGcDj56iFNBnu0k-AnraOrlLX0Tc6Pnie-KOf96txuDfaz18QlOweFsl6m-YdYKtJBrpQE28541N0hQhrcktsNWfqqIgDh8tNwpE/s320/bag.jpg" style="cursor: move;" width="320" /></a></div>
<br />
<br />
<b>Poolish </b><br />
<br />
150g farina forte (usata garofalo W350)<br />
<a name='more'></a><br /><br />
150g acqua<br />
2g lievito di birra<br />
unite tutto e mescolate fino ad ottenere una pastella omogenea <br />
<br />
<br />
<b>Impasto </b><br />
<br />
poolish tutto<br />
350g farina media forza<br />
3g lievito di birra<br />
175g acqua<br />
10g sale<br />
<br />
una volta pronto il poolish (circa tre ore) versare in planetaria con farina lievito e un 80% di acqua e cominciate ad impastare<br />
a metà impasto entrate con il sale e la rimanente acqua a filo<br />
poi io qui ho starvolto il procedimento iniziale<br />
ho atteso 30 minuti una volta tolto l'impasto della planetaria e data una piega prima di inserire l'impasto in frigo<br />
Il passaggio in frigo è durato 4 ore dopo ho fatto lo staglio a freddo.diviso tutto per tre e dopo hodato la forma a filoncino<br />
Ho aspettato che la pasta prendesse temperatuta ambiente e solo allora ho dato forma alla baguette in modo classico. schiacciato l'impasto in maniera rettangolare per poi (iniziando da un lato) piegare con una mano e chiudendo con il palmo dell'altra, applicando pressione ed infine arrotolato sino alla lunghezza desiderata (quella della teglia) e disporre le baguette su panno spolverato ed attendere 90 minuti<br />
Portare su teglie e infornare a 220°C con vapore, usando uno spruzzino giretto sulle pareti del forno e sulle baguette stesse totale 30 minuti (temperatura e tempi di cottura sempre indicativi)<br />
<br />
<br /></div>
nonmisporcarelacucinahttp://www.blogger.com/profile/07105303623801267567noreply@blogger.com0tag:blogger.com,1999:blog-7444317047420445736.post-8347394464463872082017-06-28T20:10:00.002+02:002017-06-28T20:10:41.701+02:00Pizza "imbottita"<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicYgtHfGpqpYtKv0i3SMtiByPOwszerZMnC851VQqnATuXAKPDMLzUwhAgzG5iolg9QsK9m7jg29aGH8pDHt93hGYM-AzLfkxUa2WAUYgKfTP9IANYhyDerSYC7mBD4trxYvuMM257OQM/s1600/schi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="539" data-original-width="960" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicYgtHfGpqpYtKv0i3SMtiByPOwszerZMnC851VQqnATuXAKPDMLzUwhAgzG5iolg9QsK9m7jg29aGH8pDHt93hGYM-AzLfkxUa2WAUYgKfTP9IANYhyDerSYC7mBD4trxYvuMM257OQM/s320/schi.jpg" width="320" /></a></div>
<br />
INGREDIENTI <br />
1 Kg DI FARINA ( TIPO 0 W300 PER ME)<br />
<br />
<a name='more'></a>800 g DI ACQUA FREDDA<br />
20 g DI SALE<br />
35 g DI EVO<br />
10 g DI SALE<br />
<br />
PROCEDIMENTO<br />
In planetaria farina lievito e 80% dell'acqua dopo 5 minuti il sale e poi inserire la restante acqua a filo, in fine olio portando sempre a incordare l'impasto<br />
24 ore in frigo e poi staglio , per la pizza imbottira fare lo staglio per la teglia 30x40 cm (600 g almeno) e ridurre il peso per la parte che andrà sopra (500 g) e altre 12 ore di frigo<br />
tirare fuori frigo per due ore prima della stesura <br />
Stendere prima la base in tegle e cospargere olio su di essa, poi in 'cappello' superiore e stenderlo sulla base. il cappello andrà oliato e a piacere salato sulla parte superiore<br />
<br />
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Dopo la cottura separare le due parti e una volta fredde farcire o meglio imbottire a piacere <br /><br />
<br />
</div>
nonmisporcarelacucinahttp://www.blogger.com/profile/07105303623801267567noreply@blogger.com0tag:blogger.com,1999:blog-7444317047420445736.post-68860407452438587412017-05-31T20:33:00.001+02:002017-05-31T20:35:59.170+02:00Lievito Madre veloce le prime 24 ore <div dir="ltr" style="text-align: left;" trbidi="on">
Ieri sera ,acqua e farina di rimacinato di grano duro <br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
<a name='more'></a><br />
Oggi in pieno fermento .
Fortuna c'era il piattino sotto e un tovagliolino di carta sopra<br />
<br />
la descrivione<br />
<br />
<a href="https://nonmisporcarelacucina.blogspot.it/2014/06/lievito-naturale-il-6-giorni-e-vero.html">https://nonmisporcarelacucina.blogspot.it/2014/06/lievito-naturale-il-6-giorni-e-vero.html</a><br />
<br />
e così proviamo un pane tipo Altamura 100% rimacinato<br />
<br />
<br />
<br /></div>
nonmisporcarelacucinahttp://www.blogger.com/profile/07105303623801267567noreply@blogger.com0tag:blogger.com,1999:blog-7444317047420445736.post-9152347293969988732017-05-17T15:38:00.002+02:002017-05-25T11:36:31.294+02:00Sono tornato in rete ... riassunto <div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<br />
<br />
<br />
<br />
<div style="text-align: center;">
GIAPPONE </div>
<div style="text-align: center;">
<br /></div>
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nonmisporcarelacucinahttp://www.blogger.com/profile/07105303623801267567noreply@blogger.com0tag:blogger.com,1999:blog-7444317047420445736.post-56967336012989655862017-02-28T10:12:00.003+01:002017-02-28T10:12:48.238+01:00Impasto APITER<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgboKGthI7ZPemWZ7Y00iPY8I3rtv5kSJVWr5t4HGUCfRfpxGf5irBoYX82E-U76Me5ITTFw8ZlekIZmIuMDaCBU6uWZ5NUklFfjkjg-FVJ8fsAeQj-eV0RMt3M_EduLqxxBvgU2CcAvso/s1600/api1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgboKGthI7ZPemWZ7Y00iPY8I3rtv5kSJVWr5t4HGUCfRfpxGf5irBoYX82E-U76Me5ITTFw8ZlekIZmIuMDaCBU6uWZ5NUklFfjkjg-FVJ8fsAeQj-eV0RMt3M_EduLqxxBvgU2CcAvso/s320/api1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fine impasto </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDotzPArbQkHymt1AvwMC1Nm8j7GjKwSwA3387aC-5RHEui9QGB4aALnJamOoxc36lACvzaobNsXvM-jurEqwDEqr9EeOob3xYXsQnnFI3pQxWWMJdNO9kZu4scTayfvucHlTuMRWHVXY/s1600/api2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDotzPArbQkHymt1AvwMC1Nm8j7GjKwSwA3387aC-5RHEui9QGB4aALnJamOoxc36lACvzaobNsXvM-jurEqwDEqr9EeOob3xYXsQnnFI3pQxWWMJdNO9kZu4scTayfvucHlTuMRWHVXY/s320/api2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Impasto a 48 ore </td></tr>
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nonmisporcarelacucinahttp://www.blogger.com/profile/07105303623801267567noreply@blogger.com0tag:blogger.com,1999:blog-7444317047420445736.post-32593341399683243232017-02-27T23:20:00.000+01:002017-02-27T23:35:05.949+01:00Disciplinare APITER<div dir="ltr" style="text-align: left;" trbidi="on">
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nonmisporcarelacucinahttp://www.blogger.com/profile/07105303623801267567noreply@blogger.com0tag:blogger.com,1999:blog-7444317047420445736.post-67770815879026717602017-01-15T21:11:00.000+01:002017-01-15T21:12:27.779+01:00Effetto "Pinsa Romana" in teglia con biga polverizzata<div dir="ltr" style="text-align: left;" trbidi="on">
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SEGUE<br />
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<div class="_1mf _1mj" data-offset-key="6rgua-0-0">
<span data-offset-key="6rgua-0-0"><span data-text="true"> </span></span><span data-offset-key="6rgua-0-0"><span data-text="true">700 g Farina UNICA</span></span></div>
<div class="_1mf _1mj" data-offset-key="6rgua-0-0">
<span data-offset-key="6rgua-0-0"><span data-text="true">77g farina di riso </span></span></div>
<div class="_1mf _1mj" data-offset-key="6rgua-0-0">
<span data-offset-key="6rgua-0-0"><span data-text="true">3,3 g lievito istantaneo (10 g di lievito compresso)</span></span></div>
<div class="_1mf _1mj" data-offset-key="6rgua-0-0">
<span data-offset-key="6rgua-0-0"><span data-text="true">560 g di acqua fredda (72% di acqua)</span></span></div>
<div class="_1mf _1mj" data-offset-key="6rgua-0-0">
<span data-offset-key="6rgua-0-0"><span data-text="true">10 g di EVO </span></span></div>
<div class="_1mf _1mj" data-offset-key="6rgua-0-0">
<span data-offset-key="6rgua-0-0"><span data-text="true">20 g di biga polverizzata (biga 24ore polverizzata e trattata con lo stesso procedimento della Pasta Madre) </span></span></div>
<div class="_1mf _1mj" data-offset-key="6rgua-0-0">
<span data-offset-key="6rgua-0-0"><span data-text="true">72 ore totale, a 24ore staglio </span></span><span data-offset-key="6rgua-0-0"><span data-text="true"><span data-offset-key="97udt-0-0"><span data-text="true"> due teglie 30x40 da 650g circa,</span></span> a 60ore rigenero e inserito in contenitore singolo</span></span></div>
<div class="_1mf _1mj" data-offset-key="6rgua-0-0">
<span data-offset-key="6rgua-0-0"><span data-text="true">Procedimento vedi post precedenti </span></span></div>
</div>
<div class="" data-block="true" data-editor="brelp" data-offset-key="97udt-0-0">
<div class="_1mf _1mj" data-offset-key="97udt-0-0">
<span data-offset-key="97udt-0-0"><span data-text="true"><br /></span></span></div>
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<div class="" data-block="true" data-editor="brelp" data-offset-key="eh8o4-0-0">
<div class="_1mf _1mj" data-offset-key="eh8o4-0-0">
<span data-offset-key="eh8o4-0-0"><span data-text="true">Prossimo passo reinserire la farina di soia </span></span></div>
<div class="_1mf _1mj" data-offset-key="eh8o4-0-0">
</div>
<div class="_1mf _1mj" data-offset-key="eh8o4-0-0">
<span data-offset-key="eh8o4-0-0"><span data-text="true">Biga polverizzata </span></span></div>
<div class="_1mf _1mj" data-offset-key="eh8o4-0-0">
<span data-offset-key="eh8o4-0-0"><span data-text="true">100% farina forte</span></span></div>
<div class="_1mf _1mj" data-offset-key="eh8o4-0-0">
<span data-offset-key="eh8o4-0-0"><span data-text="true">47%acqua</span></span></div>
<div class="_1mf _1mj" data-offset-key="eh8o4-0-0">
<span data-offset-key="eh8o4-0-0"><span data-text="true">1% lievito</span></span></div>
<div class="_1mf _1mj" data-offset-key="eh8o4-0-0">
<span data-offset-key="eh8o4-0-0"><span data-text="true">Impastare il tutto grossolanamente ma assicurarsi che non rimanga farina asciutta</span></span></div>
<div class="_1mf _1mj" data-offset-key="eh8o4-0-0">
<span data-offset-key="eh8o4-0-0"><span data-text="true">Far riposare per 24 ore in un contenitore alto e stretto chiuso ad una temperatura di 18°C per ottenere la giusta maturazione della biga </span></span></div>
<div class="_1mf _1mj" data-offset-key="eh8o4-0-0">
<span data-offset-key="eh8o4-0-0"><span data-text="true">Inserire in un cutter con lo stesso peso in farina della biga ottenura e polverizzare</span></span></div>
<div class="_1mf _1mj" data-offset-key="eh8o4-0-0">
<span data-offset-key="eh8o4-0-0"><span data-text="true">Portare su fogli di carta forno su un vassoio e coprire con canovaccio pulito per 48 ore</span></span></div>
<div class="_1mf _1mj" data-offset-key="eh8o4-0-0">
<span data-offset-key="eh8o4-0-0"><span data-text="true">Inserire il contenitore in barattolo sigillato in frigo</span></span></div>
<div class="_1mf _1mj" data-offset-key="eh8o4-0-0">
<span data-offset-key="eh8o4-0-0"><span data-text="true">Come per la pm polverizzata il prodotto diventa INSAPORITORE diamo al prodotto finito i profumi della biga ,la pm in più a il possibilità di essere trattata per tornare pm attiva </span></span></div>
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nonmisporcarelacucinahttp://www.blogger.com/profile/07105303623801267567noreply@blogger.com0tag:blogger.com,1999:blog-7444317047420445736.post-45110640046672538622017-01-06T21:45:00.000+01:002017-01-06T21:45:37.229+01:00Effetto "Pinsa Romana" in teglia <div dir="ltr" style="text-align: left;" trbidi="on">
Ricetta come il post precedente ,maturazione 72 ore a temperatura controllata<br />
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nonmisporcarelacucinahttp://www.blogger.com/profile/07105303623801267567noreply@blogger.com0tag:blogger.com,1999:blog-7444317047420445736.post-62225072633798279982017-01-05T21:00:00.001+01:002017-01-05T21:00:48.963+01:00Effetto "Pinsa Romana"<div dir="ltr" style="text-align: left;" trbidi="on">
Per me è Pinza senza copyright<br />
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Ingredienti per 4 pesetti<br />
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<a name='more'></a><br />
700 g di farina 0 Unica mulino Quaglia<br />
77 g di farina di riso<br />
3 g di Lievito secco istantaneo (9 g di lievito compresso) <br />
544 g di acqua ghiacciata<br />
15 g di sale<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBUFTYuxp2VVJihrspVlp29R_oWcAtS_Wntc8pJmKPRCq2ACHPS_9Prkjf-zvK2u98UfuxI_djeBHb5ibDLb0pyj41pIgOGhMSfP_ISRmu7onzaUOvFA4WImkqhi9NdSrQFaYeq9MfzfM/s1600/ris6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBUFTYuxp2VVJihrspVlp29R_oWcAtS_Wntc8pJmKPRCq2ACHPS_9Prkjf-zvK2u98UfuxI_djeBHb5ibDLb0pyj41pIgOGhMSfP_ISRmu7onzaUOvFA4WImkqhi9NdSrQFaYeq9MfzfM/s320/ris6.jpg" width="177" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
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Con la foglia della planetaria montata ,inserire la farina il lievito (solo quello istantaneo va inserito direttamente nell'impasta) e 350g di acqua e impastare ,assorbita l'acqua ne inserisco ancora un po' per poi entrare subito con il sale e ancora un po' di acqua<br />
Cominciare a formare la maglia glutinica <br />
L'acqua rimanente la inserisco poco alla volta aspettando che l'acqua precedente sia ben assorbita fino a esaurimento e incordare il tutto per terminare l'impasto<br />
Ricordate di toccare l'impasto che deve rimanere al massino tiepido 26°C<br />
Se necessario ,durante l'impastamento ,sostituire la foglia con il gancio ,questo perchè con la mia planetaria impastando quantità maggiori ho il problema che l'impasto una volta incordato si "arrampica" fino sul perno motore .. costrindìgendomi a lavorare l'impasto in due momenti<br />
Portare l'impasto su un mastello , giro di piega e attendere 60/90 minuti prima di metterlo coperto in frigo ,fase di maturazione <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGZjX3gO9q3TRhEMReZkFFB79CtnqQa8ZgHyFeOG6n7ucYSdEKDjAQ5spUXz9RTNomVT21NREIhhwtB6faZj-rrx4bjtIl5p1zQCbrKzInLSwRylyojaMxWtrr3rhHvnEaZpHGkTPPgt4/s1600/ris7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGZjX3gO9q3TRhEMReZkFFB79CtnqQa8ZgHyFeOG6n7ucYSdEKDjAQ5spUXz9RTNomVT21NREIhhwtB6faZj-rrx4bjtIl5p1zQCbrKzInLSwRylyojaMxWtrr3rhHvnEaZpHGkTPPgt4/s320/ris7.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Impasto a 48 ore di maturazione</td></tr>
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Una strada da seguire è ... dopo 24 ore... a freddo faccio lo staglio dei panetti e rimetto<br />
in frigo se voglio continuare la maturazione del prodotto o lascio fuori se voglio "pinsare"<br />
oppure ... a maturazione desidarata (48 72 ore) staglio almeno due ore prima di "pinsare"<br />
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Rovesciare in contenitore con la pizza su una base si farina o semola rimacinata ,spolverare anche la parte superiore stendere con i polpastrelli la pasta senza tirarla e portare su pala ,dopo aver tolto la farina in eccesso , per il condimento <br />
Per il forno di casa cuocere con leccarda rovesciata o se si ha una refrattaria, fatta riscaldare al massimo della temperatura per almeno 30 minuti<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijRXqCHlV-pNS5huBhbyVHancNGM7bcsobUA1eA-UpwK1l_k3Oud2wmfxwL9daOvalM9aBZKA7bbdOW8BPpWfcWnhIK8Pe341DC4k3CNqT5f6I_K32qfN9_yuKUii3k01YRBo2Bh_u4xg/s1600/ris.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijRXqCHlV-pNS5huBhbyVHancNGM7bcsobUA1eA-UpwK1l_k3Oud2wmfxwL9daOvalM9aBZKA7bbdOW8BPpWfcWnhIK8Pe341DC4k3CNqT5f6I_K32qfN9_yuKUii3k01YRBo2Bh_u4xg/s320/ris.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Forno EFFEUNO cottura a 320/350°C cielo e platea</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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Variante pizza fatta la sera dopo (stasera)<br />
la foto che segue è un calzone cotto in padella rovente ,impasto a 72 ore, 60 minuti fuori frigo e poi subito condito ,chiuso e cotto ambo i lati<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8VP6ja3VFvk7ovyiN-eeqt3FMqa5WHZKHPBOrEXTemyQRO7eQgSQOSWaQmHgv7nOAh7CbB8XFLM9RYp8gE4AdWAju7xVi4KAJVzAqUA7-aD2QWcppWm75eie_YozItewbonXjMQx7aHA/s1600/ris8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8VP6ja3VFvk7ovyiN-eeqt3FMqa5WHZKHPBOrEXTemyQRO7eQgSQOSWaQmHgv7nOAh7CbB8XFLM9RYp8gE4AdWAju7xVi4KAJVzAqUA7-aD2QWcppWm75eie_YozItewbonXjMQx7aHA/s320/ris8.jpg" width="320" /></a></div>
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nonmisporcarelacucinahttp://www.blogger.com/profile/07105303623801267567noreply@blogger.com0tag:blogger.com,1999:blog-7444317047420445736.post-60213066078478709832016-12-28T22:26:00.000+01:002016-12-28T22:26:44.749+01:00Pala 100% integrale <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk2NQ98Lr1tUYQLF-0b1DFlc8xfyQGK_1sOkIe4_vvo9YO82MRgH3-7s1XDGhdqrSxKUSe2FxJB3SFVStRAur3hzMEOXd0nN2QLEFUc-kFA_1gmnBuZ6gGGmKgUFs9e9T6Etz7Pag_c3w/s1600/pala1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk2NQ98Lr1tUYQLF-0b1DFlc8xfyQGK_1sOkIe4_vvo9YO82MRgH3-7s1XDGhdqrSxKUSe2FxJB3SFVStRAur3hzMEOXd0nN2QLEFUc-kFA_1gmnBuZ6gGGmKgUFs9e9T6Etz7Pag_c3w/s320/pala1.jpg" width="320" /></a></div>
<b>INGREDIENTI </b><br />
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<div style="line-height: 100%; margin-bottom: 0cm;">
<b>Impasto Lievitino</b></div>
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<a name='more'></a><br />
<div style="line-height: 100%; margin-bottom: 0cm;">
50 g di farina integrale</div>
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60 g di acqua a 30°C</div>
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1,5 g di lievito compresso</div>
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<div style="line-height: 100%; margin-bottom: 0cm;">
<b>Impasto Base
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<div style="line-height: 100%; margin-bottom: 0cm;">
500 g di farina integrale
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325 g di acqua </div>
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0,5 g di lievito compresso</div>
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<div style="line-height: 100%; margin-bottom: 0cm;">
<b>Secondo Impasto</b></div>
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<div style="line-height: 100%; margin-bottom: 0cm;">
il lievitino </div>
<div style="line-height: 100%; margin-bottom: 0cm;">
impasto base</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
90 g di acqua di frigo 4-6°C</div>
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15 g di sale </div>
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Impastare il lievitino e in attesa dello sviluppo ,preparare l'impasto base e lasciarlo riposare coperto con pellicola su piano di lavoro </div>
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Con il lievitino svilluppato inserirlo in vasca con una parte d'acqua e l'impasto base , inserire a filo l'acqua in più riprese e prima di terminare l'acqua inserire il sale </div>
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A impasto terminato dare due giri di pieghe e porre in frigo per 15 ore in mastello coperto,poi riprendere l'impasto e dividerlo in tre pezzi da circa 350g e riporlo per altre 5 ore in frigo sempre coperto </div>
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Tirare fuori dal frigo prima di infornare almeno due ore prima,stendere su abbondante semola (no farina) è infornare </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLEe-DQENQMrU0poPX33Lk8oikuY6iD4ljWT6ZaOS8qHx_JhjsbOv8nK2zt19KZDlOMli6m7qUvw1ZwoWm6pyuCkvyLMM-vRN16lQRofalmvRBS1TOYZ7c10tGeO-8aZ913C5OuAvx3JA/s1600/pala3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLEe-DQENQMrU0poPX33Lk8oikuY6iD4ljWT6ZaOS8qHx_JhjsbOv8nK2zt19KZDlOMli6m7qUvw1ZwoWm6pyuCkvyLMM-vRN16lQRofalmvRBS1TOYZ7c10tGeO-8aZ913C5OuAvx3JA/s320/pala3.jpg" width="320" /></a></div>
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ricetta by Scuderi</div>
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nonmisporcarelacucinahttp://www.blogger.com/profile/07105303623801267567noreply@blogger.com0tag:blogger.com,1999:blog-7444317047420445736.post-17123544054176514472016-12-27T20:14:00.000+01:002016-12-27T20:14:04.973+01:00Pizza in giornata con poolish<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
INGREDIENTI PER UNA TEGLIA 30x40<br />
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poolish <br />
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<a name='more'></a><br />
100 g di farina tipo 0<br />
100 g di acqua<br />
6 g di lievito di birra fresco<br />
Miscelare tutto fino a creare una pastelle liscia e lasciar riposare<br />
Il poolish è pronto quando si crea una fossetta al centro dell'impasto <br />
<br />
PIZZA<br />
<br />
Poolish tutto<br />
300 g di farina tipo 0 <br />
160 g di acqua<br />
1 g di lievito di birra (facoltativo)<br />
1 g di malto d'orzo (facoltativo)<br />
10 g di sale <br />
<br />
Inserire la farina il poolish il lievito e il malto e cominciare ad impastare per poi aggiungere una parte dell'acqua e il sale ,terminare l'acqua e incordare l'impasto.<br />
Inserire in un contenitore e lasciate raddoppiare<br />
Stendete l'impasto sul piano di lavoro per poi stendere su teglia dove riposerà fino al raddoppio<br />
Condire solo con pomodoro e olio e cuocere con il forno al massino sul fondo fino a doratura della base della pizza<br />
ora inserire la mozzarella e posizionare la pizza a mezza altezza del forno fino a terminare la corrura del condimento<br />
<br />
NOTA il malto solitamente va aggiunto in presenza di biga o poolish perchè oltre alla carica di zuccheri il malto d'orzo presenta una parte di enzimi che compensano la scarsa attività del poolish che è fortemente fermentato e quindi "esausto" ma attivo .<br />
L'attivita del poolish non obbliga l'aggiunta del lievito nell'impasto finale se aggiunto in certe percentuali </div>
nonmisporcarelacucinahttp://www.blogger.com/profile/07105303623801267567noreply@blogger.com0tag:blogger.com,1999:blog-7444317047420445736.post-78990438048427384302016-12-11T20:03:00.002+01:002016-12-11T20:03:35.968+01:00Il panettone dell'evento dell'11 Dicembre al Mercato42<div dir="ltr" style="text-align: left;" trbidi="on">
Prima due parole di ringraziamento a Francesco Eko Silvestri e Rober de Nigro<br />
due Maestri di cucina e per fortuna mia due grandi amici<br />
Questo un breve riassunto fotografico della giornata<br />
<br />
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segue ricetta <br />
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<tr><td class="tr-caption" style="text-align: center;">Panettone con Lievito di birra </td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLjcGfDayPFHgzQqXb3PfkFvz0PC-8YrudUhmXr5tx0V6K1T31U5k0EcjpGiK0194fokM-Za3HDB5_XzPhKl1kh_hi-vDBaF5iNQtQYJfUjckl4B_amluEs8rjxa2qc1wjom00NwS8oAc/s1600/ev2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLjcGfDayPFHgzQqXb3PfkFvz0PC-8YrudUhmXr5tx0V6K1T31U5k0EcjpGiK0194fokM-Za3HDB5_XzPhKl1kh_hi-vDBaF5iNQtQYJfUjckl4B_amluEs8rjxa2qc1wjom00NwS8oAc/s1600/ev2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Panettone con Pasta Madre</td></tr>
</tbody></table>
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<div style="line-height: 100%; margin-bottom: 0cm;">
<br /></div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<br /></div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<b>PANETTONE CON
LIEVITO DI BIRRA o LIEVITO MADRE</b>
</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
INGREDIENTI</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<br />
</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
IL GIORNO PRIMA</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<br />
</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
MIX AROMATICO</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<br />
</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
30g di miele acacia
o millefiori</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
½ buccia di arancia
non trattata</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
½ buccia di limone
non trattato</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
½ bacca di vaniglia
</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<br />
</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
Unire tutti gli
ingredienti mescolare con un cucchiaio e conservare in frigo fino
all'utilizzo</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<br />
</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
Sciacquare l'uvetta
farla asciugare stesa su carta da forno e coprire con canovaccio, una
volta asciugata conservare in frigo e riportare temperatura ambiente
prima dell'utilizzo
</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<br />
</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
1° IMPASTO</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<br />
</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
330g farina W350
(Garofalo) o farina per panettone</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
150g acqua</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
40g tuorlo</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
3g lievito di
birra istantaneo o 9g di lievito di birra fresco</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
50g zucchero
semolato</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
70g burro
</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<br />
</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
2°IMPASTO</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<br />
</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
140g farina W350 o farina per panettoni</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
40g acqua</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
40g tuorlo</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
3g malto d'orzo
(in barattolo)</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
1g sale</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
35g mix aromatico
(tutto)</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
2g lievito di
birra istantaneo o 6g di lievito di birra fresco
</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
50g zucchero
semolato</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
80g burro morbido</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
200g uvetta
</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<br />
</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
PROCEDIMENTO 1°
IMPASTO</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<br />
</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
Unire nella ciotola
della planetaria tutti gli ingredienti tranne il burro e lo zucchero.</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
Portare l'impasto a
incordatura (5 minuti a velocità bassa e 10 alla massima)</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
Aggiungere lo
zucchero a più riprese e attendere per farlo assorbire all'impasto
(velocità bassa)</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
Inserire a più
riprese il burro morbido e lasciare assorbire ogni volta ,riportare
il tutto ad incordatura (inserire a velocità media e terminare alla
massima)</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
Far riposare in
mastello coperto con pellicola, dopo un giro di piega, fino al
quintuplicare dell'impasto (7-8 ore in un posto caldo della cucina o
nel forno con la luce accesa)
</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<br />
</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<br />
</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<br />
</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<br />
</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<br />
</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
PROCEDIMENTO 2°
IMPASTO</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<br />
</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
Inserire tutto il
primo impasto nella ciotola della planetaria aggiungere la farina, il
lievito, una metà di acqua e una metà di tuorlo. Assorbita la prima
acqua e il primo tuorlo inserire la restante acqua ed il restante
tuorlo.</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
Portare ad
incordatura.</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
Inserire lo zucchero
e attendere 1-2 minuti per farlo assorbile all'impasto e a più
riprese
</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
aggiungere il burro
morbido e lasciarlo assorbire ogni volta ,riportare il tutto ad
incordatura</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
Inserire L'uvetta e
a velocità bassa per 1 minuto.</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<br />
</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<br />
</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
Portare l'impasto
sul piano di lavoro e con qualche giro di piega far ben distribuire
l'uvetta,lasciare riposare per 20-30 minuti.</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
Se necessario dopo
il riposo suddividere l'impasto a seconda della pezzatura voluta o
comunque far riposare ancora per 10 minuti per poi pirlare e inserire
nel pirottino che verrà poggiato su una teglia da forno.</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
Coprire con un
canovaccio e lasciare che l'impasto arrivi due dita sotto il bordo (4
-5 ore) del pirottino .</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
Accendere il forno
in modalità statica e posizionare la griglia sul punto più basso
</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
Procedere con la
scarpatura del panettone (taglio superiore) con lametta o coltello
affilato e porre una noce di burro sul centro della croce (operazione
svolta con delicatezza per evitare che il panettone si sgonfi)</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
Il panettone deve
cuocere 55 minuti ,la temperatura varia a seconda del forno tra i
170° e 200°C
</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
Se il forno colora
troppo rapidamente la calotta del panettone coprire con foglio di
alluminio.</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
Per la cottura :</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
metodo casalingo –
stecchino di legno che deve uscire asciutto tenendo presente l'uvetta
all'interno</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
metodo tecnico –
inserire un termometro da cucina al cuore del panettone se la
temperatura è di 95/98°C
</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
Sfornare il
panettone e infilzare a due dita dalla base con ferri in acciaio per
spiedo o ferri da maglia (metodo casalingo)</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
Capovolgere il
panettone (vale fantasia) dentro un contenitore o pentola a bordi
alti tra due sedie per non meno di due ore.</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
Trascorso questo
tempo in panettone potrà essere nuovamente rigirato ma si dovrà
attendere</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
altre 10 ore se si
ha intenzione di confezionarlo in sacchetto.</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
In un sacchetto in
polipropilene per alimenti spruzzare alcool puro a 96%Vol e inserire
il panettone(regola vuole l'utilizzo dei guanti per evitare
contaminazione attraverso le mani)
</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
in luogo fresco e
asciutto si conserva per 30-90 giorni .</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<br /></div>
<div style="line-height: 100%; margin-bottom: 0cm;">
PER LA VERSIONE CON LIEVITO MADRE</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
Eliminare il lievito di birra e al primo impasto inserire 100g di lievito madre (rinfrescato tre volte e poi usarlo) e far diventare la farina 263g e l'acqua 117g perchè abbiamo sottrato la farina e l'acqua presenti nel lievito </div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<br /></div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<br /></div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">GRAZIE Luca </td></tr>
</tbody></table>
<div style="line-height: 100%; margin-bottom: 0cm;">
</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<br />
</div>
</div>
nonmisporcarelacucinahttp://www.blogger.com/profile/07105303623801267567noreply@blogger.com0tag:blogger.com,1999:blog-7444317047420445736.post-80472054351453851872016-12-02T22:27:00.000+01:002016-12-02T22:27:06.998+01:00Pennette alla " Vecchia Bettola "<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Pennette alla " Vecchia Bettola " </b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCOlnLXkNEYitayBu9f0o9DMVzqhX7mJEyKCQ1fFO-LYqduVN7FL-O9Sq2yN1ecrAo4a2fhjT3Uy56WyA4TP9zxGS89eAp1tY_1Ay2A8rfvCnjg7U-PJYl6fiQYS__-UJXRJW1Ha6BE_g/s1600/bet6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCOlnLXkNEYitayBu9f0o9DMVzqhX7mJEyKCQ1fFO-LYqduVN7FL-O9Sq2yN1ecrAo4a2fhjT3Uy56WyA4TP9zxGS89eAp1tY_1Ay2A8rfvCnjg7U-PJYl6fiQYS__-UJXRJW1Ha6BE_g/s320/bet6.jpg" width="320" /></a></div>
<div style="text-align: center;">
Segue....</div>
<br />
<a name='more'></a><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5aW0VecA7lSfiLrnH3xTG-qpSXQeN7WfX2IOF0ld6IVV1Engs0Q4nqp7AHuissg20SkG4NI84GVT3xDetIfCmZzkIec8U8seh_3aKDxpC0Og4KJr0SCC_pn0l_Bzr087Spqy_EVUtgFo/s1600/bet1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5aW0VecA7lSfiLrnH3xTG-qpSXQeN7WfX2IOF0ld6IVV1Engs0Q4nqp7AHuissg20SkG4NI84GVT3xDetIfCmZzkIec8U8seh_3aKDxpC0Og4KJr0SCC_pn0l_Bzr087Spqy_EVUtgFo/s1600/bet1.jpg" /></a></div>
<div style="text-align: center;">
Fondo d'olio EVO in padella e far rosolare una cipolla tre spichi d'aglio e dell'origano,</div>
<div style="text-align: center;">
poi sfumate con 190g di vodka e fate andate il tutto per 5 minuti </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRwl_H9U5FeCdG4f2vjY0e1SW1AwwMUgpHqgUytUwo2oO60TrGtWD1YUvBZgWxNmMKhpzgPokFCvm6GGJNtP_KmRuCBUJViBFo0XkevznyjeRFSCPRFjCfAqtYcrgcVW4JmKYAr-ifG0s/s1600/bet2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRwl_H9U5FeCdG4f2vjY0e1SW1AwwMUgpHqgUytUwo2oO60TrGtWD1YUvBZgWxNmMKhpzgPokFCvm6GGJNtP_KmRuCBUJViBFo0XkevznyjeRFSCPRFjCfAqtYcrgcVW4JmKYAr-ifG0s/s320/bet2.jpg" width="320" /></a></div>
<div style="text-align: center;">
Inserire ora 500g di pomodorini tagliati e fatteli appassire per 2 minuti</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdU7kKpayDj2ZDjtLzUXw__-YkgDG839yhtEuAOUU_0kW-oXblMvGGhf9xkmYj-aJ3LRer2WJXYf_jvrIT0xafq2t-_wLQ-N4UoBQ4XLTQHwnU0A9wd7z3V8RZUonIHFXpyJ2fLjZO_B8/s1600/bet3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdU7kKpayDj2ZDjtLzUXw__-YkgDG839yhtEuAOUU_0kW-oXblMvGGhf9xkmYj-aJ3LRer2WJXYf_jvrIT0xafq2t-_wLQ-N4UoBQ4XLTQHwnU0A9wd7z3V8RZUonIHFXpyJ2fLjZO_B8/s320/bet3.jpg" width="320" /></a></div>
<div style="text-align: center;">
Portiamo tutto in teglia e in forno</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_61l9KGuVK61x7QdtsQZP3LoTkvkQ0b6_tinMp-ms4sDqcp8veYul9SVaU50Mw3dwCijG2vKn-73bIi0L8i_42gnGHoFzUcaywqD9PPHZIeKI5zMpwA7oJWLQIRyhR5-aEK6jkTux1ws/s1600/bet4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_61l9KGuVK61x7QdtsQZP3LoTkvkQ0b6_tinMp-ms4sDqcp8veYul9SVaU50Mw3dwCijG2vKn-73bIi0L8i_42gnGHoFzUcaywqD9PPHZIeKI5zMpwA7oJWLQIRyhR5-aEK6jkTux1ws/s1600/bet4.jpg" /></a></div>
<div style="text-align: center;">
per 90 minuti a 180°C</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisWx8_xdeptL6pbyLNRLPn18nCl-PnQroim7XkCUoBdZi4gwfFtzU1bVD-ZV6lho0XABBu5VjnayMwOC01SgypYjtFKog5qfT0b5soR-_Nx-XFEYFUPTwQBXWAWaLi2wdKItXzv25ShpM/s1600/bet5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisWx8_xdeptL6pbyLNRLPn18nCl-PnQroim7XkCUoBdZi4gwfFtzU1bVD-ZV6lho0XABBu5VjnayMwOC01SgypYjtFKog5qfT0b5soR-_Nx-XFEYFUPTwQBXWAWaLi2wdKItXzv25ShpM/s320/bet5.jpg" width="320" /></a></div>
<div style="text-align: center;">
Passiomo con un frullatore a immersione e aggiungiamo 200ml di panna sale pepe e formaggio grattuggiato</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCOlnLXkNEYitayBu9f0o9DMVzqhX7mJEyKCQ1fFO-LYqduVN7FL-O9Sq2yN1ecrAo4a2fhjT3Uy56WyA4TP9zxGS89eAp1tY_1Ay2A8rfvCnjg7U-PJYl6fiQYS__-UJXRJW1Ha6BE_g/s1600/bet6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCOlnLXkNEYitayBu9f0o9DMVzqhX7mJEyKCQ1fFO-LYqduVN7FL-O9Sq2yN1ecrAo4a2fhjT3Uy56WyA4TP9zxGS89eAp1tY_1Ay2A8rfvCnjg7U-PJYl6fiQYS__-UJXRJW1Ha6BE_g/s320/bet6.jpg" width="320" /></a></div>
<div style="text-align: center;">
terminiamo la cottutra della pasta nel sugo e prima di servire ,</div>
<div style="text-align: center;">
prezzemolo tritato e formaggio grattuggiato</div>
<br /></div>
nonmisporcarelacucinahttp://www.blogger.com/profile/07105303623801267567noreply@blogger.com0tag:blogger.com,1999:blog-7444317047420445736.post-49196905922749522492016-11-29T10:30:00.001+01:002016-11-29T10:30:43.600+01:00Pizza tonda alla romana<iframe width="480" height="270" src="https://www.youtube.com/embed/N9NXdiRajl4" frameborder="0" allowFullScreen=""></iframe>nonmisporcarelacucinahttp://www.blogger.com/profile/07105303623801267567noreply@blogger.com0tag:blogger.com,1999:blog-7444317047420445736.post-65712114608243333042016-11-24T21:43:00.002+01:002016-11-24T21:43:14.274+01:00Ci vediamo l'11 Dicembre 😊<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglqBGPmmvtBAc9ELo9LDqxzlwGej8cpNNkaCNqGRyvXplgVJByUiIdMWriW5KXBhPs4TO-nEQStVJd2GPXz32hWDGcpEmufKTQAYVacNRDZpi2BrheKnuRPHfTEBBaBD9AAUFm0Ezpcjk/s1600/evento1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="203" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglqBGPmmvtBAc9ELo9LDqxzlwGej8cpNNkaCNqGRyvXplgVJByUiIdMWriW5KXBhPs4TO-nEQStVJd2GPXz32hWDGcpEmufKTQAYVacNRDZpi2BrheKnuRPHfTEBBaBD9AAUFm0Ezpcjk/s400/evento1.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrXptj1cUXtxkiAh2L4b6P4Pi-yS7usA_UPuQKicL9fg6KY4kbWGVmFAaDbAPDDu3Aof-EklF1jFg8ZQa5LzmAJ6Cs3zsfvc7heCZsEWX97XyaUqyCmKYsarQ3vNWpbo7_nMmtVMLIP0E/s1600/evento2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="203" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrXptj1cUXtxkiAh2L4b6P4Pi-yS7usA_UPuQKicL9fg6KY4kbWGVmFAaDbAPDDu3Aof-EklF1jFg8ZQa5LzmAJ6Cs3zsfvc7heCZsEWX97XyaUqyCmKYsarQ3vNWpbo7_nMmtVMLIP0E/s400/evento2.jpg" width="400" /></a></div>
Affiancherò due "ARTISTI" della cucina </div>
nonmisporcarelacucinahttp://www.blogger.com/profile/07105303623801267567noreply@blogger.com0tag:blogger.com,1999:blog-7444317047420445736.post-21319799142111956342016-10-11T20:29:00.001+02:002016-11-01T12:15:45.325+01:00Focaccia morbida al latte con cipolla rossa<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="line-height: 100%; margin-bottom: 0cm;">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI3cRe_Bw6n-2d-wqNqFTbKiB69pjIs3YnJEDjBDhNcfz8NmncZXeUg8N-4Na-RgxgMWcPolixrT63MdiQPxp-xgTgSX9ssSnqiytRhlmkdGudwZlaPlwnG25PThHyz2IjwDg-ghiDKOw/s1600/foso4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI3cRe_Bw6n-2d-wqNqFTbKiB69pjIs3YnJEDjBDhNcfz8NmncZXeUg8N-4Na-RgxgMWcPolixrT63MdiQPxp-xgTgSX9ssSnqiytRhlmkdGudwZlaPlwnG25PThHyz2IjwDg-ghiDKOw/s320/foso4.jpg" width="320" /></a></div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<b>Ingredienti </b></div>
<div style="line-height: 100%; margin-bottom: 0cm;">
500g farina per pizza </div>
<a name='more'></a><br />
<div style="line-height: 100%; margin-bottom: 0cm;">
100g acqua</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
175g latte</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
10g sale</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
20g evo</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
10g di lievito di birra </div>
<div style="line-height: 100%; margin-bottom: 0cm;">
2 cipolle rosse di media grandezza </div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<br /></div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<b>Pre-work</b></div>
<div style="line-height: 100%; margin-bottom: 0cm;">
Tragliate le cipolle e dopo aver riscaldato una padella con un filo d'olio fatele appassire per qualche minuto e lasciate intiepidi</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
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<div style="line-height: 100%; margin-bottom: 0cm;">
<b>Procedimento </b></div>
<div style="line-height: 100%; margin-bottom: 0cm;">
</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
In planetaria insetire la farina i liquidi e il lievito e iniziate ad impastare ,una volta assorbiti i liquidi inserite il sale e per ultimo l'olio<br />
Portiamo su piano da lavoro l'impasto e dopo averlo stesi inserire le cipolle e lavorare per distribuirle sull'impasto </div>
<div style="line-height: 100%; margin-bottom: 0cm;">
fate lievitare per 90 minuti in un contesitore unto (lo stampo da plumcake è ideale perche stretto è alto) </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFh2r4KSgIC-cKST8t9ldhO0C3vpMlCnay675TmUbpCp_7vQ7AhBjp4LADEoA5D_cE7G_9cvZKF52kkHbvBE-IcYIpnEkynG-zq2sNV53Gk80GZox0rp2xRdkoVuxu20mOsN-acd8nHgs/s1600/foso1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFh2r4KSgIC-cKST8t9ldhO0C3vpMlCnay675TmUbpCp_7vQ7AhBjp4LADEoA5D_cE7G_9cvZKF52kkHbvBE-IcYIpnEkynG-zq2sNV53Gk80GZox0rp2xRdkoVuxu20mOsN-acd8nHgs/s320/foso1.jpg" width="320" /></a></div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<br /></div>
<div style="line-height: 100%; margin-bottom: 0cm;">
stendere in teglia e far riposareper 60 minuti</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ2Vie90pAVR9UYLYoP_O8ol5UepPGiHOyjPxRl6egTpqHVH4lRugbxMdZ370vIb5PeO3UPCYklyEsr4LmG-TI6tBmjSsL9seDYJ_mKYnGEOHc7P2_OpHPmFVfoaHqLOXAwLU-2St4WCc/s1600/foso2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ2Vie90pAVR9UYLYoP_O8ol5UepPGiHOyjPxRl6egTpqHVH4lRugbxMdZ370vIb5PeO3UPCYklyEsr4LmG-TI6tBmjSsL9seDYJ_mKYnGEOHc7P2_OpHPmFVfoaHqLOXAwLU-2St4WCc/s320/foso2.jpg" width="179" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">TEGLIA 30 x 40 </td></tr>
</tbody></table>
<div style="line-height: 100%; margin-bottom: 0cm;">
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<div style="line-height: 100%; margin-bottom: 0cm;">
cuoce a 200 gradipartendo dal fondo del forno per 10 minuti e poi a mezza altezza fino a doratura</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbJ9N02GVQ8jB_aiHl9NYaIHCpN52amQ7blKXbJGXeIIrl62yeVIFCSX2ISy7EXndu1bvvrlyF6kTuG3IDbuul_k2DVnnJ1KZbUqbCpMjvks5TldkFhMFkN-jm89C6BnLF73jy5CmROG8/s1600/foso3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbJ9N02GVQ8jB_aiHl9NYaIHCpN52amQ7blKXbJGXeIIrl62yeVIFCSX2ISy7EXndu1bvvrlyF6kTuG3IDbuul_k2DVnnJ1KZbUqbCpMjvks5TldkFhMFkN-jm89C6BnLF73jy5CmROG8/s320/foso3.jpg" width="320" /></a></div>
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nonmisporcarelacucinahttp://www.blogger.com/profile/07105303623801267567noreply@blogger.com0tag:blogger.com,1999:blog-7444317047420445736.post-14390245371150408122016-10-01T22:33:00.001+02:002016-10-01T22:34:09.117+02:00Pane di patate con Pasta Madre <div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg52pg8382Ono6D0GxhCH3Kh9A2oa8rSZTNs8PoUFxNnASR2o1b63zIcDoYWyNpROnuB2G4U5mu1X0Xhxh3dEMNzb2rTO4kKfX3F_uAgoACcA8yeSbfRDWkHPV4SUdEAqemb-M9z3JG7mU/s1600/pat2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg52pg8382Ono6D0GxhCH3Kh9A2oa8rSZTNs8PoUFxNnASR2o1b63zIcDoYWyNpROnuB2G4U5mu1X0Xhxh3dEMNzb2rTO4kKfX3F_uAgoACcA8yeSbfRDWkHPV4SUdEAqemb-M9z3JG7mU/s320/pat2.jpg" width="320" /></a></div>
<br />
Ingredienti<br />
<br />
500 g di farina 0<br />
280 g di acqua<br />
<a name='more'></a><br />
80 g di patate lesse<br />
30 g di pasta madre <br />
14 g di sale <br />
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PRE WORK<br />
<br />
- lessate le patate pulirle a caldo e lasciarle raffreddare<br />
- rinfrescare il lievito dopo un bagno in acqua a 35°C e 2g su litro di acqua di zucchero fino a quando il lievito non galleggia e poi rinfrescare <br />
<br />
In planeratia inserisco la farina il lievito le patate e una parte dell'acqua e cominciamo ad impastare ,<br />
assorbita l'acqua ne inserisco altra e lasciamo impaste dopo che l'acqua è assorbita entro con il sale e l'accqua restante,faccio incordare tutto e riposa per 12 ore a temperatura ambiente<br />
Trascoso il tempo do forna a filone delicatamente e faccio riposare per 3 ore in un canocaccio infarinato all'interno uno stampo da plumcake<br />
inforno per 20 minuti a 220°C per 20 minuti e altri 20 con lo sportello a spiffero<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdvZDtVU36Y4vsPztGwN-pj-mXbsKWcnq-j9x8IYGgHuvF40JalI1oONSSIEEDZfPuQbjHD-N-S2a57OtlMUAGGADUmvA7SGvVYKv0nGjuP6bPWh3h8Km2XT_Z3kCxzNgwtRexqgg0VSk/s1600/pat1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdvZDtVU36Y4vsPztGwN-pj-mXbsKWcnq-j9x8IYGgHuvF40JalI1oONSSIEEDZfPuQbjHD-N-S2a57OtlMUAGGADUmvA7SGvVYKv0nGjuP6bPWh3h8Km2XT_Z3kCxzNgwtRexqgg0VSk/s320/pat1.jpg" width="180" /></a></div>
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nonmisporcarelacucinahttp://www.blogger.com/profile/07105303623801267567noreply@blogger.com0tag:blogger.com,1999:blog-7444317047420445736.post-65053588227260325442016-09-27T19:48:00.000+02:002016-09-27T19:48:27.845+02:00Focaccia genovese<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
Ingredienti per una teglia 30x40 <br />
<br />
400 g di farina tipo 0<br />
<a name='more'></a><br />
250g di acqua <br />
40 g di olio E.V.O.<br />
20 g di malto d'orzo<br />
16 g di sale<br />
16 g di lievito di birra<br />
<br />
Procedimento<br />
<br />
Inizio ad impastare gli ingredienti tranne il sale ,che entra per ultimo, fino ad ottenere una pasta incordata (ho impstato il tutto con la foglia a K con acqua fredda )<br />
Faccio riposare l'impasto in un mastello unto per 90 minuti ,poi rovescio su teglia leggermente unta per la stesura . Alla fine cospargo di sale acqua e olio tutta la superficie che bucherello con le dite.<br />
Posso anche condire con olive o cipolla tagliata e preparata <span id="goog_491265291"></span><span id="goog_491265292"></span>con olio e sale <br />
riposa il tutto per 4 ore<br />
infornare al massimo nel forno di casa prima sul fondo del forno e poi a mezza altezza fino a cotttura<br />
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nonmisporcarelacucinahttp://www.blogger.com/profile/07105303623801267567noreply@blogger.com0tag:blogger.com,1999:blog-7444317047420445736.post-45889916031490096022016-09-26T09:48:00.002+02:002016-09-26T09:49:42.793+02:00Pizza in pala veloce <div dir="ltr" style="text-align: left;" trbidi="on">
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Ingredienti<br />
<br />
344 g di farina 0 W 200 - 220<br />
<a name='more'></a><br />
241 g di acqua<br />
8 g di sale<br />
7 g di olio E.V.O. <br />
2 g di lievito di birra<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuek4QdWFSykCBg2V8PHD2TlVzsNRWMstaAy69s-7xs72IkBG3rM6tQVvuhWvYg_RAhcn2i-xD58LaWeyj-yYLcK_XHQYTthdww8movVj0SCkYAp-bfXjBPXLxxztt3ZaoqxN_kD8ReR8/s1600/marianipala.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuek4QdWFSykCBg2V8PHD2TlVzsNRWMstaAy69s-7xs72IkBG3rM6tQVvuhWvYg_RAhcn2i-xD58LaWeyj-yYLcK_XHQYTthdww8movVj0SCkYAp-bfXjBPXLxxztt3ZaoqxN_kD8ReR8/s200/marianipala.jpg" width="111" /></a></div>
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Procedimento<br />
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<br />
In una ciotola versare acqua e sciogliere il lievito ,inserire una parte di farina e impastare. <br />
Aggiungere l'olio e far assorbire ,inserire ancora un pò di farina e il sale e terminare l'impasto con il resto della farina<br />
Far riposare per 10 minuti l'impasto e dare un giro di piega ,aspettare 30 minuti e dare altro giro .<br />
Tenere l'impasto a temperatura ambiente per quattro ore e poi dividere in due e formare i panetti da 300g e lasciarli riposare in contenitori per altre tre ore<br />
Rovesciare il contenitore su tappeto di farina e ricoprirlo con altra farina ,stendere partendo dai bordi e poi al centro ,portare su pala condire e infornare con il forno al massino possibilmente su pietra refrattaria e leccarta rovente<br />
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nonmisporcarelacucinahttp://www.blogger.com/profile/07105303623801267567noreply@blogger.com0tag:blogger.com,1999:blog-7444317047420445736.post-83036542012445386522016-09-21T10:13:00.000+02:002016-09-21T10:13:31.350+02:00Croissant a impasto diretto senza aromi naturali<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Base aromatica per croissant</b><br />
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<b>Ingredienti</b><br />
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50 g di acqua<br />
50 g zucchero semolato<br />
3 g di sale<br />
50 g di zucchero invertito<br />
50 g di sciroppo di glucosio<br />
150 g si arancia candita a cubetti<br />
10 g di scorza di limone<br />
10 g di scorza d'arancia<br />
60 g di polpa di limone senza semi<br />
1 g di semi di vaniglia in polvere<br />
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<b>Procedimento</b><br />
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Il giorno prima preparare la base aromatica scaldando l'acqua ,lo zucchero semolato e il sale;quando è tutto sciolto verso lo zucchero invertito e lo sciroppo di glucosio (scardare lo sciroppo leggermente in micronde per farorire il distacco e il versamento )<br />
Versare in composto caldo nel contenitore del minipimer dove si avrà inserito gli altri ingredienti e frullare tutto a purea<br />
Far raffreddare in un contenitore ermetico e conservare in frigo (max 10-15 giorni)<br />
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<b>Croissant sfogliati</b><br />
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<b>Ingredienti</b><br />
<b> </b><br />
500 g farina forte w350 (manitoba)<br />
60 g di zucchero<br />
250 g di acqua<br />
10 g di sale<br />
20 g di lievito di birra fresco<br />
20 g di base aromatica<br />
50 g di burro<br />
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<b>per sfogliare </b><br />
175g di burro a tavoletta<br />
<b>per lo sciroppo di zucchero</b><br />
50 g d'acqua<br />
25 g di zucchero semolato<br />
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<b>Procedimento</b><br />
Unite tutti gli ingredienti tranne i 50 g di burro che andrà scaldato al micronde e inserito dopo che l'impasto avrà preso corda ,fare assorbire il burro e riposare in mastello coperto con pellicola, fino al triplicare del volume (120 minuti)<br />
Procedere con la sfogliatura della pasta inserendo la tavoletta di burro (plastico non freddo) dopo aver steso l'impasto con il mattarello per il doppio della larghezza della tavoletta di burro<br />
Dare un primo giro di pieghe a 4 e lasciar riposare in frigo per 20 minuti per poi procedere ad altro giro a 4 per poi nuovamente riposare in frigo per altri 20 minuti<br />
Laminare l'impasto ad uno spessore di circa 5 mm formando un rettangolo dal quale ricavo triangoli che diventeranno i croissant una volta arrotolati (fare un taglio sulla base del triangolo ed allargare i vertici per poi arrotolarlo verso il vertice opposto)<br />
I croissant una volta preparati ripongo su carta forno in teglia e in forno con la luce accesa per 60 minuti con un bicchiere d'acqua calda per creare un pò di umidità<br />
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Togliere i croissant dal forno ,che verrà acceso a 200°C e infornare per 15 minuti (gli ultimi 3 minuti ho acceso in modalità ventilato)<br />
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Sfornare e ancora caldi spennellare con sciroppo di zucchero fatto precedentemente bollire<br />
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nonmisporcarelacucinahttp://www.blogger.com/profile/07105303623801267567noreply@blogger.com0tag:blogger.com,1999:blog-7444317047420445736.post-3231072346540389192016-09-12T15:04:00.000+02:002016-09-12T15:15:35.983+02:00Pizza in pala a 24h con poolish<div dir="ltr" style="text-align: left;" trbidi="on">
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700g di farina 0 o 00 per pizza con w medio-alto<br />
500 g di acqua<br />
<a name='more'></a><br />
20 g di sale<br />
30 g di olio<br />
2 g di lievito di birra fresco<br />
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PROCEDIMENTO<br />
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PREFERMENTO<br />
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N.B. acqua e farina presi dal totale della ricetta<br />
unire 100 g di acqua ,100 g di farina e 2 g di lievito di birra fino ad ottenere una pastella che riposerà per 60/90 minuti<br />
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versate 350 g (presi sempre tal totale) di acqua e cominciare a mischiare con la farina per poi inserire il prefermento sciogliendolo e continuare con la farina fino a formare una pastella,qui aggiungiamo il sale e la restante farina<br />
Ora resta da inserire l'olio e l'acqua rimanente e portare al totale assorbimento per poi concludere l'impasto<br />
Portare l'impasto in una ciotola coperta con pellicola e trasferire in frigo 24 ore<br />
Trascorso il tempo stagliare tra i 250/300 g per formare delle palline ;portale su contenitori;e una volta coperti con un panno lieviterranno fino al raddoppia<br />
Formare un tappeto di farina e rovesciate il contenitore per stendere l'impasto ,dopo averlo coperto con farina<br />
Portare su pala infarinata e condire a piacere (se siete bravi condire e poi portare su pala )<br />
cottura consigliata su leccarda rovesciata se non si ha una refrattaria con il forno di cassa al massimo della temperatura<br />
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Ricetta di Antonino Esposito<br />
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nonmisporcarelacucinahttp://www.blogger.com/profile/07105303623801267567noreply@blogger.com0