Bakery

Ciabatta



Ingredients:

Flour 240-260 W p/l        22  lb
Water                               231 fl.oz
Extra Virgin Olive Oil      14  oz
Salt                                   8,4  oz
Yeast                                   7  oz
Malt                                   1,7 oz



Preparation:



• Time of mixing: 3 minutes on speed 1, or 6 minutes on speed 2 (spiral)

• Put in the blender flour, 198 fl.oz of water,olive oil, salt, malt and mix everything observing the times above. When the dough is done, add the missing 33 fl.oz of water in which you have previously dissolved the yeast. Again, use the same time and procedure.

• Let the dough rest for 50, 60 minutes. Stretch the dough into 2 cm layer. Dived the dough into desired pieces. Put the pieces on a board dusted with flour.

• Let it rise for 60-80 minutes.

• Put to bake, turning the breads, making sure the piece have flour on the top.

• Bake with little vapour, in medium temperature (230-250 °C)

• Bake for 30 minutes for pieces that weigh between 4,2 oz and 5,2 oz.

Focaccia with Rosemary
Ingredients:

Flour type “0” or “00”             31,68 oz
Water                                        17,6 oz.     
Potatoes cooked for puree     3,5 oz      
Extra Virgin Olive Oil                 3,5  oz      
Fresh yeast                                1,05  oz       
Salt                                          0,8  oz        
Malt or sugar                             0,5  oz



To prepare the solution for the dressing:

Water                                           3,5 oz      
Sale                                               0,7 oz        
Extra Virgin Olive Oil                    1,5 oz (for 21,12 oz of dough)

Per il condimento:
Rosmarino    q.b.




If you are preparing a water-salt solution, the proportion is 3,5 oz of water + 0,7 oz of salt.
For every 21,12 oz of the dough you need to use 1,4 oz of solution and 1,5 oz of Extra Virgin Olive Oil.



For dressing:

Rosmary    To taste


Preparation:

• Mix everything until you have a smooth dough.  Let it rest for 10 minutes.

• Divide the dough into pieces of 21,12 oz, make it into small ovals, and let it rest for 30-40 minutes, and then stretch until it is about 1 cm. Thick and put it on a well oiled sheet, let it rest for 10-15 minutes and then stretch until the dough covers the whole baking sheet. Then brush with the salt-water solution, and extra virgin olive oil.

• Gently rub the solution and the oil into the dough with your hands. With fingers make holes and dimples in the dough.

• Brush the solution again so that the water remains in the dimples. Spread around leaves of rosemary. Let it rest for another 80, 90 minutes.

• Put in a preheated oven at 250°C. Bake for about 18-20 minutes.


Serve it as an appetizer or along with other dishes

  Ligurian Focaccia

Ingredients:

dough type “0” o “00”           2 lb % su farina
water                                         1,3l lb - 50%      
potatoes coked for puree     3,5oz 11%  
Extra Virgin Olive Oil               3,5oz10%  
Fresh yeast                               1,7oz  03%
Salt                                             1,05oz2.5%      
Malt or sugar                             0,52oz1.5%

To prepare the solution for the dressing:

Water                                         3,5 oz
Salt                                               0,6oz
  
Extra virgin olive oil (on 1,3 lb of pasta)   1,6 oz
 
If you are preparing a water-salt solution, the proportion is 3,5 oz of water + 0,70 oz of salt.
For every 1,3 lb of the dough you need to use 1,6 oz of solution and 1,6 oz of Extra Virgin Olive Oil.



Preparation:

• Mix everything until you have a smooth dough.

• Let it rest for 10 minutes.

• Divide the dough into 600g pieces, make it into small ovals, and let it rise for another 30-40 minutes.

• Stretch the pasta until it is about 1cm thick and put it on a well oiled sheet, let it rest 10-15 minutes, and then stretch until the dough covers the whole baking sheet. Then brush with the salt-water solution, and extra virgin olive oil.

• Gently rub the solution and the oil into the dough with your hands. With fingers make holes and dimples in the dough. Brush the solution again so that the water remains in the dimples. Let it rise for another 80, 90 minutes.


• Put in a preheated oven at 250°C. bake for about 18-20 minutes.


• Serve it as an appetizer or along with other dishes.





Torta Fritta



Ingredienti per 10 porzioni/10   al 100% (quantità netta)

1kg     Farina tipo "00"

      1       Uovo
   30g     Sale fino
   25g     Lievito di birra

200g      Patate Lessate
    1dl     Latte

2,5 dl     Acqua
  8cl       Olio extra vergine d'oliva

Preparazione:

Lessare la patata e schiacciarla.
Sciogliere il lievito di birra in un goccio di latte caldo.
Impastare tutti gli ingredienti insieme, fare riposare 1 ora in frigorifero e tirare la pasta (H 3 mm).
Friggere la pasta in olio o strutto.

Grissini Torinesi

2,4 kg  Farina tipo "00"

76 g     Malto

15 g     Zucchero

54 g     Sale fino

74 g     Lievito di birra

3 dl      Olio extra vergine d'oliva

1,08 lt  Acqua Minerale

Preparazione:

Impastare gli ingredienti.
Ricavare dei piccoli rotolini, e disporli sopra ad una placca.
Cucinare in forno a 190° C.

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