This recipe is the first in a series of experiments I'm doing with the technique of ' autolysis. The name can be frightening but is a very simple process that helps bread (especially if you use sourdough) to obtain more leavened dough, soft, airy, where the gluten is well "stretched".
This procedure is often used when you want to get bread or baguette type slippers.
In two lines, it is to prepare a dough of flour and water (do not add so the dough at this time) and let it rest a few hours (from one to 24 hours) so that moisture will activate through this particular activity enzymes that facilitate, as mentioned, the "relaxation" of the protein (gluten) and breakdown of starch.
I will strive in the coming days to prepare a text a bit 'more clearly and to make technical and other experiments, for now be content with that.
-like CIABATTA
very hydrated with a mixture of 3 hours before autolysis
1200 grams of flour and water dough to rest for 3 hours (velomente mixing about 800 grams of flour and 400 grams of water, until to form a small loaf of rest at constant temperature for three hours)
300 grams of dough ready
200 grams of flour type 0
250 grams of warm water
3 tablespoons extra virgin
1 tbsp agave (or malt or honey)
salt
Once prepared, the first batter "Autolytic" (see above) in order to add all the ingredients (salt at last) and mix vigorously until the dough is smooth and uniform. You should try
, kneading, the dough easier to work through just three hours of autolytic enzyme activity in the dough. Now proceed as usual: let stand 3-4 hours until doubled, to form Other details and let rest another hour (or two, depending on temperature and strength of our yeast) and then bake at maximum temperature for the usual 10 minutes, then finish cooking at 180 ° C.
Note: The dough is very hydrated, and rest in the pan before baking tends to collapse. It 'important to pay close attention to the times and bake as soon as we feel "ready."
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