the wake of enthusiasm, after the 2nd course Adriano and Paoletta , I said, "Now I do things with precision: Refreshing 110% flour and 55% water "... but OOOOps, I switched the dose and put 110% of water and so ... HO drown sourdough! There and then I tried to find a technical solution to restore everything, but it was all mixed up (and well, with the mighty Kitchenaid) so I remained a recipe that adapt to the damage done! And my friend Rosi will give me a bit 'of his dough, then who is the daughter my ...
Ingredients: 240 gr
sourdough 260 gr water 2 medium potatoes
240 gr flour manitoba
330 gr 00 flour 1 cup extra virgin olive oil 10 gr
salt 1 teaspoon sugar
a handful of salt
Before losing the brain, slowly, I was removed from the fridge sourdough, to bring it to room temperature. After an hour I made it to pieces, I poured over the leaf with water and kneaded until I had completely melted. At that point I realized the 'affogatura "so I added 240 grams of flour (all Manitoba) and sugar, gives a very nice mixed and left to rise like a poolish, about 3 hours. In the meantime I put the potatoes to boil.
Spend just three hours I spent the still warm potatoes to mash, and I joined the poolish the remaining flour, then combining the salt and oil, wire while turning the Kitchenaid with the hook for about 10 minutes. Then I covered with plastic wrap and put in fridge over night.
the morning I lightly greased baking tray in the oven, I spread the dough with your hands (the dough was nice and soft) and put it in the oven, let it rise all day (about 11 hours).
Come back from work I heated the oven to 200 ° (after removing the pan, of course), I expected it warms up, I poured the salt on the surface and then I baked for 30 minutes. PERFECT!
Final Comment: I do not think that it would take all those hours, indeed, with perhaps the matter was also poolish a bit 'fast-track, but I had no time or way to do things differently ...
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