Dragon Age With Gma 950

toscano. "scarpetta" o bruschetta?

Un pane molto facile, ideale per le colazioni "dietetiche" post-natalizie. E' un pane toscano, senza sale, con una crosta dorata e croccante e una mollica morbida ma nello stesso tempo tenace e compatta, perfetto per le nostre "scarpette" e bruschette quotidiane.

Per confermare la teoria dell'improvvisazione, questo pane è stato realizzato in un pomeriggio di relax casalingo.
La pasta madre era stata rinfrescata tre-quattro giorni prima, ma era bella fragrant and healthy. So I tried to mix without the first party as usual.

I took the dough from the refrigerator (for an eye, will have been 300 grams), I wound up a warm water (600 ml) and then I added organic whole wheat flour until the dough is very soft and yet idratatato much (about 800 grams-1 kg of flour). The mixture
very hydrated is a bit 'more difficult to work with his hands, as it tends to stick everywhere, but never mind, it's fun. If necessary knead directly in a bowl to avoid "dirty oneself" too much chopping.
After a few hours (4-6) to rise (until doubled abundant volume), I reworked the dough, spreading it and trying to work the best gluten, I formed a loaf and I did rest for a couple of hours.
Fired in a very hot oven (250 ° C, the maximum that gives me my electric oven) for 10 minutes, and then continue cooking for about 30 minutes at 180 ° C.

Important: If you use this procedure "anarchist", remember to pick up a handful of dough from mixing to keep in the refrigerator for the next time!