Gated Communities Phoenix

LUCA PIZZA POLISH METHOD WITH MY


I lost time, so I'm back to post more than a tasty recipe and loved by the most
Also after the course of bread, with maestro Adriano, I learned many techniques do not least of which is to pave the pizza as they do in Naples.
not even use a rolling pin, but is flattened by hand and then creating the outer frame, a wonderment.
Here are the pizzas that I did Saturday.



Ingredients:

500 g flour 500 g water manitoba

3 grams of yeast 1 teaspoon malt

270 g di farina
80 g di farina rimacinata a pietra
30 g di olio
15 g di sale


Procedimento:

La sera precedente fate il lievitino impastando 500 g di manitoba, 500 g di acqua, 3 g di lievito di birra fresco, 1 cucchiaino di malto, chiudete a campana e lasciatelo a temperatura ambiente tutta la notte.
Il mattino successivo, versate il polish che sicuramente è raddoppiato nella vasca dell'impastatrice, aggiungete poco alla volta le farine miscelate, l'olio e per ultimo il sale,fate andare a velocità moderata, quando gli ingredienti si sono amalgamati aumentate la velocità e fate incordare.
Ponete l'mpasto sulla spianatoia, fate a ball and put it in an airtight container in refrigerator.
few hours before the dinner if it's winter, roll out the dough, still on the prepared pastry rolls of 220/250 g each, spaced.
Bell Cover and let rise until doubled (2 / 3 hours depends on the temperature).
Preheat the oven to maximum temperature with the fan grill and now indulge your fantasy !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!!!!!

Average Size American Woman

AFTER THE COURSE OF BREAD CROISSANT


After almost six months since I enrolled in a bakery, now finally public croissants I've done and redone, these are a couple of weeks ago.
A sweet awakening for my companion who was awakened by the smell that came from the kitchen.
Then came my son, and the children who live in front of me.
So, in short, in less than no time the croissants are smoked, sprinkled !!!!!!!!!!!!!!



Ingredients: 260 g flour

manitoba

00 130 g flour 130 g flour 1 egg

0 20 g of fresh yeast
10 g salt 30 g butter

90 g sugar 130 g of milk


120 g of water grated rind of one orange
1 teaspoon vanilla extract Butter for the stripping

290 g


Procedure:

Pour water, milk and yeast in the bowl, when the yeast is dissolved, the machine operated at low speed and add the mixed flour gradually. United
the egg and once absorbed the sugar, just the dough is blended add salt.
soon completely absorbed the butter and flavorings, knead until the mixture is smooth but will not have to string.
Lift from mixing, make a rectangular loaf and place it in the refrigerator for an hour covered with foil.
After the interval, whip out the dough and place on pastry, roll it out into a rectangle of 38x22 cm.
Take the butter, place it between two sheets of parchment paper with latterello and beat until it forms a rectangle that has to cover two thirds of the surface of the dough.
careful, you free up 1 cm on each side of the dough, fold now the top of the dough over the butter, superimpose on the lower section covered by the butter. Tap
hours the dough with a rolling pin from the center so as to evenly distribute the butter and spread it at the same time in a rectangle that has the short side in front of you, to a thickness of 7 / 8 mm. Bend
hours toward the center of the underside of the dough, then the upper, more toward the center, turn the dough 90 degrees, with the side that is always on your right, cover with foil and place it in the fridge for 40 minutes, we made the first turn.
After the interval, pulled out of the fridge and the same dates as the second fold, put in the fridge and after forty minutes and resume dates to the third turn.
At this point it would be best to keep the dough in the refrigerator for several hours. (I leave overnight)
questopunto to pull out the dough into a rectangle and roll it out long and narrow, high about 7 / 8 mm. Cut
of isosceles triangles with a sharp knife to have the basis of 7 / 8 cm and height of 15 cm.
cut a slot in the center of the base is formed by gently pulling the croissant dough with your hands, you can do more laps and more beautiful is the croissants, you start to wrap from the bottom to get close to the tip broadening the central cut.
We make sure that the bit is in part under the neck during the otherwise rising have alserebbe. After curvateli
rolled slightly.
Place the croissants on the oven baking tray covered with baking paper and then rises to about 3 hours at this point, brush them with egg and milk mixed together metteleti in a preheated oven at 200 ° ventilation for five minutes, then lower the temperately to 180 finished first and gilding, in total it will take 9 / 10 minutes.