In many regions of Italy popular bread with the addition of potatoes.
Previously added boiled potatoes in bread dough to compensate the lack of flour.
Potato bread is very rich, it features a special soft and fluffy crumb,
golden crunchy crust, it stays fresh for a long time and not get stale.
this bread recipe is almost the same all over Italy and a little varies from region to region,
Here are just a form of each province has its own, original and traditional.
in Abruzzo baked potato bread here is so forms:
Recipe Potato sourdough bread:
Biga
120g leaven 50%
120g bread flour 60 g water
Dough
300 g Biga
500 g of flour "0"
370 g of liquid mashed potatoes
30 grams of olive oil
12 grams of salt
Process:
1 Cooking Bigu and leave it for proofing for 3-4 hours, until full maturity, You can leave overnight in the refrigerator.
2-boil 2 medium potatoes, weight summe160-180 grams, in 250-300 ml of water. Bring to a state of sodden and prepare liquid puree. Weigh out 370 g and cooled to 35-40C.
3-knead the dough on the liquid gruel and enter Bigu pieces. Knead 10 minutes, until elastic and silky testa.Poslednimi introduce the salt and butter.
4 - Rolling ball, notching a cross and leave it in an oiled bowl, a film for 4-5 hours before the increase in the 2,5-3 times.
5-Fold dough 2-3, each additional hour after mixing. With each folding the dough should become more elastic and compact.
6-form the bread and leave it for proofing in a warm oven for 35-40C. The time from 45 to 70 minutes, watch as bread.
7 - Bake 240 pp. 10-15 minutes to steam, then reduce heat to 200C and bake in a half-open oven (make gap-insert a wooden spoon) until done 25-30 minutes
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