Sunday, December 17, 2006

Un'altra ricetta per il pane

I already explained how to make italian biova. This time, though, I improvised a little bit, and the result was even better.
In fact, this time the dinner was on a Friday, and I didn't have time to wait four hours for the bread to rise.. so I made the dough the night before.
The doses are, very approximatively:
1.5 cups warm water
1.5 tsp yeast
6 cups flour
2 tbsp salt
Dissolve the yeast in the water, and add a tsp sugar to activate it. Make sure it bubbles. Add the flour into the water/yeast mixture, stirring, and when it's workable, start kneading it on a floured surface. You may have to add a little bit less or more flour depending on your flour type. After 2 min of kneading add the salt on its surface and keep kneading so it gets all incorporated. You should knead the dough for at least ten minutes.
Let it rest overnight in the fridge. The day after, deflate the dough, which will have doubled its volume, knead for one more minute, and let it rest out of the fridge for another 8 hours (while you go to work :) ). Then, deflate it, and make two balls out of it, and let them rest for another hour or two, depending on how much time you have. Cook in the oven, preheated, at 400 F (if possible, on a stone) for ~30 min. Take it out when the crust is gold, and let it cool down on a rack. You can cut it after at least 10 min (better 20) of cooling.
This bread is really wonderful. You can add a little bit more salt, if you like it more savory.

No comments: