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Panfocaccia sage


The lievitomania continues. Since my baking seems to want to survive, despite my initial fears, yesterday I did another experiment. Undecided between the recipes available online and influenced by my doubts and fears of compromising the delicate process of rising, I tried a compromise and came up with this panfocaccia sage. I'm not an expert, so I suggest you not take at face value this recipe, it's just the account of my experience, which has had a fortunate outcome:

200 gr.
of yeast 250 gr.
manitoba flour 150 gr. of wheat flour type 0
250 gr. warm water (uo the purified water, has less limestone)
1 tablespoon rice malt

1 teaspoon salt 3 or 4 sprigs of dried sage 1 tablespoon extra virgin olive oil


completely melted yeast in water, I added malt flour and oil and then a little 'time, stirring with salt and chopped sage. I mixed everything on the pastry for about 15 minutes, until the dough has had a soft and spongy, occasionally banging on the table, which they say favors the formation of the gluten mesh. I took a ball, put it in a floured bowl and I etched with two cross-cuts, I sprinkled with a little 'flour and put it to rise in the closed oven with the light bulb and covered with a damp cloth (it would be good to use a towel washed without fabric softener).

I started at 8.00 in the morning, then went to work there, leaving everything where it was and in the evening I went back to 19. My husband asked me if I put the dough to rise in a bowl ... I'm scared because i thought it was out of the oven. In reality it was more contained, but the rising had brought the dough to swell well beyond the edges of his bowl.

I turned on the oven to the maximum, how windy, I got the dough, rolled out of the bowl has deflated a lot '. Fearing for attack, I avoided remix and I simply place it in a round baking pan greased with extra virgin olive oil. I let them rest for about an hour into the pan, still covered with the damp cloth.
Before I put it in the oven the surface dressed with a drizzle of extra virgin olive oil (I did not add extra salt out of necessity, but it would be good). I left it in for half an hour, then I pulled out and was ready.
I found it very good, especially when it was still warm, but not bad even the next day. The dough is light and does not feel any taste of acid.

Causes Of Dizziness And Heavy Head

yeast bread becomes

The yeast is still alive, even though there would never have believed it. After 7 is over refreshments in the fridge, has earned an official name and has become bread. Today
from our oven went out the first bread edible ever managed to produce. It is excellent, I did not know which procedure to use, I rebuilt a few recipes online and found instructions Consy.

It looks like this:



To This time I used only Manitoba flour, water, rice malt, yeast and salt, but I hope to experiment with other ingredients.