Panificazione con pasta acida (pasta madre) 1. GENERALITA
Gli ingredienti da utilizzare sono ingredienti provenienti da agricoltura biologica certificata.
Il presente manuale è da considerare come traccia di lavoro di massima: al variare delle condizioni di temperatura, umidità o qualità degli ingredienti le condizioni di lavoro e i risultati finali possono variare.
2. PREPARAZIONE IMPASTO PARTENDO DA ZERO
2.1 FASE 1 - PREPARAZIONE PASTA MADRE DA ZERO
2.1.1 STARTER – (per 800 g di pasta madre)
Ingredienti iniziali:
Farina Manitoba – 150 g;
Cumino – 5 g;
Yogurt naturale con fermenti lattici vivi – 20 g;
Acqua a 26° C – 100 g (100 cl);
Procedimento:
Amalgamare il cumino, lo yogurt e l’acqua a 26° C, poi a mano a mano aggiungere la farina.
Lavorare the dough by hand until it is smooth.
roll all in a clean tea towel and tie it in mo 'salami, and let rise for 24 hours at a temperature of 20-22 ° C.
The presence rise occurs when the canvas is stretched (inflated), otherwise wait a few more hours.
2.1.2 1st renewal
dough before adding 160 g of flour Manitoba placed a fountain and add 100 g of water at 26 °.
Knead the dough by hand until it is smooth.
roll all in a clean tea towel and tie it in mo 'salami, and let rise for 12 hours at a temperature of 20-22 ° C.
The presence rise occurs when the canvas is stretched (inflated), otherwise wait a few more hours.
2.1.3 2nd Extension
dough before adding 160 g of flour Manitoba placed a fountain and add 100 g of water at 26 °.
Knead the dough by hand until it is smooth.
roll all in a clean tea towel and tie it in mo 'salami, and let rise for 12 hours at a temperature of 20-22 ° C.
The presence rise occurs when the canvas is stretched (inflated), otherwise wait a few more hours.
At this point you will get a total of about 800 g of sourdough.
Store in a refrigerator at 4-6 ° C
NOTE: To maintain the sourdough alive, it must be renewed every three days in practice we need to repeat the operations (see Point 2.1.3 - 2° RINNOVO) ogni 3 giorni.
PS: In caso dell’impossibilità di fare questa operazione ogni 3 giorni, occorre “recuperare” i rinnovi perduti, al ritmo di un rinnovo ogni 4 ore.
2.2 FASE 2 - PREPARAZIONE IMPASTO PER FARE IL PANE (DOSI PER 750g di pasta madre)
Ingredienti:
Pasta madre – 750 g (tenere da parte 50 g per il prossimo rinnovo);
Farina di frumento, farro, kamut – 4 kg;
water at 26 ° C - 2 kg (200 cl);
Sea Salt - 80 g (20 g per 1 kg of flour);
Procedure:
Dissolve the salt with a bit part 'of water, and add it to the end.
Mix the dough, cut into pieces with water at 26 ° C in the flour in a fountain.
Mix by hand thoroughly and add the remaining water to 26 °.
Knead the dough by hand until it blends well and then let it rest for 5 minutes wrapped in plastic wrap at room temperature 18-20 ° C.
Repeat mixing up to 4 times or until the dough becomes smooth.
Let rise the dough wrapped in plastic wrap for about 1-2 hours. At this point the mixture should increase in volume by about 50%.
Now prepare pieces of 500 g to give the desired shape.
Let rise for 4-6 hours at 25-26 ° C. After the dough has doubled in volume.
Make two cuts with a razor blade or cutter for each piece. Then bake.
Forma tipo baguette: cuocere a 220 °C per circa 20 minuti.
Forma tipo pagnotta di campagna: cuocere a 220 °C per circa 30 minuti.
3. PREPARAZIONE IMPASTO PARTENDO DA PASTA MADRE GIA' PRONTA
PREMESSA: ipotesi di effettuare i rinnovi il sabato e la cottura la domenica.
ESEMPIO PER 3 KG di FARINA FINALI
3.1 1° FASE
3.1.1 1° RINNOVO – SABATO ore 8.00
Ingredienti iniziali:
Pasta madre e farina Manitoba in parti uguali; acqua a 26°C in proporzione di metà in peso rispetto alla farina;
Pasta madre – 20 g;
Farina Manitoba – 20 g;
Acqua a 26 °C – 10 g;
Procedimento:
Stemperare sourdough, cut into pieces with water at 26 ° C in the flour in a fountain.
Knead by hand on everything.
In a colander place a clean tea towel and put the dough inside and cover, let rise for 4 hours at 26 ° C. At this point the mixture should increase in volume by about 50%.
3.1.2 RENEWAL 2 nd - Saturday 12.00 am
initial Ingredients:
sourdough and flour Manitoba in equal parts water at 26 ° C at a ratio of weight in half the flour;
sourdough - 50 g;
Farina Manitoba - 50 g;
water at 26 ° C - 25 g;
Procedure:
Mix the dough, cut into pieces with water at 26 ° C in the flour in a fountain.
Knead by hand on everything.
In a colander place a clean tea towel and put the dough inside and cover, let rise for 4 hours at 26 ° C. At this point the mixture should increase in volume by about 50%.
3.1.3 RENEWAL 3 rd - Saturday at 16.00
initial Ingredients:
sourdough and flour in equal parts Manitoba ; water at 26 ° C at a ratio of weight in half the flour;
dough - 125 g;
Manitoba flour - 125 g;
water at 26 ° C - 62.5 g ;
Procedure:
Mix the dough, cut into pieces with water at 26 ° C in the flour in a fountain.
Knead by hand on everything.
In a colander place a clean tea towel and put the dough inside and cover, let rise for 4 hours at 26 ° C. At this point the mixture should increase in volume by about 50%.
3.1.4 4 th Saturday at 20:00
Ingredienti iniziali:
Pasta madre e farina Manitoba in parti uguali; acqua a 26°C in proporzione di metà in peso rispetto alla farina;
Pasta madre – 312,5 g;
Farina Manitoba – 312,5 g;
Acqua a 26 °C – 156 g;
Procedimento:
Stemperare la pasta madre tagliata a pezzetti con l’acqua a 26° C nella farina disposta a fontana.
Impastare a mano il tutto.
In un colapasta place a sheet of plastic wrap or bag foods and make part of the mix (600g) in and cover, let rise for 12 hours at 26 ° C. At this point the dough should double in volume.
The remaining dough is wrapped in a clean tea towel and tie it in mo 'salami, and store in refrigerator at 4-6 ° C, for the next baking.
3.1.5 Sunday 8.00 am
spent 12 hours since the last renewal:
initial Ingredients:
sourdough - 600 g;
wheat flour, barley, kamut - 3 kg;
water at 26 ° C - 1.5 kg;
Sea Salt Full - 60 g (20 g per 1 kg of flour);
Procedure:
Dissolve the salt with a bit part 'of water, and add it to the end.
Mix the dough, cut into pieces with water at 26 ° C in the flour in a fountain.
Mix Hand the whole thing and add the remaining water to 26 °.
Knead the dough by hand until it blends well and then let it rest for 5 minutes wrapped in plastic wrap at room temperature 18-20 ° C.
Repeat mixing up to 4 times or until the dough becomes smooth.
Let rise the dough wrapped in plastic wrap for about 1-2 hours. At this point the mixture should increase in volume by about 50%.
Now prepare pieces of 500 g to give the desired shape.
Let rise for 4-6 hours at room temperature 25-26 ° C. After the dough has doubled in volume.
Make two cuts with a razor blade or cutter for each piece. Then bake.
Form baguette type: bake at 220 ° C for about 20 minutes.
Form loaf type of campaign: bake at 220 ° C for about 30 minutes.
Bon Appetit!
4. PREPARATION Season with sourdough
This is a method to reuse the sourdough that "advances" from the baking process, or it may be a way to use the sourdough to enrich our diet to lactic acid.
4.1 Dressing
Ingredients: 100g
- sourdough
30g - margarine bio soft spreadable
5g - sea buckthorn oil
10g - sea buckthorn juice
100g - Kombucha bancha
Mix well and season to taste.
4.2 Spreads
Ingredients: 100g
- sourdough
30g - bio soft spreadable margarine
5g - Noni
5g - sea buckthorn oil
5g - spirulina algae
Kombucha depending on desired consistency
Mix well and season to taste.
