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gennarino.org Visita il nuovo sito di gennarino.org! 2009-01-20T16:44:04+02:00 http://www.gennarino.org/forum/feed.php?f=10&t=14307 2009-01-20T16:44:04+02:00 2009-01-20T16:44:04+02:00 http://www.gennarino.org/forum/viewtopic.php?t=14307&p=157912#p157912 <![CDATA[Re: Pane senza impasto, ahimè con la crosta dura...]]> sembra che l'umidità ed il vapore presenti all'interno rendono la crosta più morbida.

Statistiche: Inviato da mverde — 20/01/2009, 16:44

]]> 2009-01-09T11:35:05+02:00 2009-01-09T11:35:05+02:00 http://www.gennarino.org/forum/viewtopic.php?t=14307&p=157025#p157025 <![CDATA[Re: Pane senza impasto, ahimè con la crosta dura...]]> Statistiche: Inviato da paoletta — 09/01/2009, 11:35

]]> 2009-01-09T11:06:50+02:00 2009-01-09T11:06:50+02:00 http://www.gennarino.org/forum/viewtopic.php?t=14307&p=157023#p157023 <![CDATA[Re: Pane senza impasto, ahimè con la crosta dura...]]> Statistiche: Inviato da robychi — 09/01/2009, 11:06

]]> 2009-01-09T09:48:44+02:00 2009-01-09T09:48:44+02:00 http://www.gennarino.org/forum/viewtopic.php?t=14307&p=157018#p157018 <![CDATA[Re: Pane senza impasto, ahimè con la crosta dura...]]> Statistiche: Inviato da paoletta — 09/01/2009, 9:48

]]> 2009-01-08T21:09:46+02:00 2009-01-08T21:09:46+02:00 http://www.gennarino.org/forum/viewtopic.php?t=14307&p=156993#p156993 <![CDATA[Re: Pane senza impasto, ahimè con la crosta dura...]]> Statistiche: Inviato da milene — 08/01/2009, 21:09

]]> 2009-01-08T10:34:39+02:00 2009-01-08T10:34:39+02:00 http://www.gennarino.org/forum/viewtopic.php?t=14307&p=156889#p156889 <![CDATA[Re: Pane senza impasto, ahimè con la crosta dura...]]> Statistiche: Inviato da paoletta — 08/01/2009, 10:34

]]> 2009-01-08T10:20:55+02:00 2009-01-08T10:20:55+02:00 http://www.gennarino.org/forum/viewtopic.php?t=14307&p=156887#p156887 <![CDATA[Re: Pane senza impasto, ahimè con la crosta dura...]]> Statistiche: Inviato da TeresaDeMasi — 08/01/2009, 10:20

]]> 2009-01-05T18:23:10+02:00 2009-01-05T18:23:10+02:00 http://www.gennarino.org/forum/viewtopic.php?t=14307&p=156718#p156718 <![CDATA[Pane senza impasto, ahimè con la crosta dura...]]> Il problema è che la crosta sarebbe anche un po' croccante ma è dura, specialmente sotto!! ...perchè? Non riesco a capire cosa sbaglio! :-(

Ho usato queste dosi:
516 gr di farina
360 gr di acqua
10 gr di lievito
8 gr di sale

Senza impastare ho messo in frigo al mattino coperto. Il mattino ho tirato fuori, 2 ore a temperatura ambiente, piehhe del 1 tipo, riposo 20'.
Formatura, lievitazione 2 ore sulle palette del fornetto ferrari.
In forno a 250°, sul testo di ghisa rovente di forno, quando ho infornato ho abbassato a 230° per circa 30 minuti, dopodichè ho messo a 180°/190° per altri 20 minuti. Faceva fatica a colorirsi, quindi gli ultimi 5' ho acceso il ventilato.

Ho sbagliato i tagli, manco si vedono.
Volevo fare 2 pagnotte ne ho fatta 1 sola.
Volevo formare coi pollici (è corretto?) e mi so' scordata, ho girato dalle pieghe e ho formato a palla e via.

La mollica è buonissima, cos'altro ho sbagliato? La crosta non mi piace assolutamente :cry:

Eccolo

pane-senza-impasto1.jpg

Statistiche: Inviato da paoletta — 05/01/2009, 18:23

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