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gennarino.org Visita il nuovo sito di gennarino.org! 2012-03-27T21:39:12+02:00 http://www.gennarino.org/forum/feed.php?f=10&t=16157 2012-03-27T21:39:12+02:00 2012-03-27T21:39:12+02:00 http://www.gennarino.org/forum/viewtopic.php?t=16157&p=221340#p221340 <![CDATA[Re: consigli per il pane]]> Statistiche: Inviato da mrmr — 27/03/2012, 21:39

]]> 2012-03-26T00:07:00+02:00 2012-03-26T00:07:00+02:00 http://www.gennarino.org/forum/viewtopic.php?t=16157&p=221297#p221297 <![CDATA[Re: consigli per il pane]]> Statistiche: Inviato da TeresaDeMasi — 26/03/2012, 0:07

]]> 2012-03-25T23:10:39+02:00 2012-03-25T23:10:39+02:00 http://www.gennarino.org/forum/viewtopic.php?t=16157&p=221296#p221296 <![CDATA[Re: consigli per il pane]]> Statistiche: Inviato da mrmr — 25/03/2012, 23:10

]]> 2010-04-13T23:52:05+02:00 2010-04-13T23:52:05+02:00 http://www.gennarino.org/forum/viewtopic.php?t=16157&p=199825#p199825 <![CDATA[Re: consigli per il pane]]> Statistiche: Inviato da salvatore — 13/04/2010, 23:52

]]> 2010-04-13T03:57:42+02:00 2010-04-13T03:57:42+02:00 http://www.gennarino.org/forum/viewtopic.php?t=16157&p=199701#p199701 <![CDATA[Re: consigli per il pane]]> buratto del molino Marino e la Petra del molino Quaglia che hai provato quale preferisci? Come caratteristiche alveografiche dovremmo essere lì, ma il sapore? Il colore non mi sembra uguale, pur essendo ambedue farine di tipo 1.

Statistiche: Inviato da tarallo — 13/04/2010, 3:57

]]> 2010-04-10T15:15:38+02:00 2010-04-10T15:15:38+02:00 http://www.gennarino.org/forum/viewtopic.php?t=16157&p=199430#p199430 <![CDATA[Re: consigli per il pane]]> ovarriato chiocciola libero punto it

Statistiche: Inviato da Adriano — 10/04/2010, 15:15

]]> 2010-04-10T15:12:10+02:00 2010-04-10T15:12:10+02:00 http://www.gennarino.org/forum/viewtopic.php?t=16157&p=199428#p199428 <![CDATA[Re: consigli per il pane]]> Statistiche: Inviato da salvatore — 10/04/2010, 15:12

]]> 2010-04-10T12:20:03+02:00 2010-04-10T12:20:03+02:00 http://www.gennarino.org/forum/viewtopic.php?t=16157&p=199420#p199420 <![CDATA[Re: consigli per il pane]]> Statistiche: Inviato da Adriano — 10/04/2010, 12:20

]]> 2010-04-10T12:09:28+02:00 2010-04-10T12:09:28+02:00 http://www.gennarino.org/forum/viewtopic.php?t=16157&p=199418#p199418 <![CDATA[Re: consigli per il pane]]>

È la prima produzione con farina Marino (Buratto). Prime impressioni: ottimo assorbimento. I 420 gr del pane cafone di Adriano se li è bevuti tutti d’un sorso. Impasto incordato in meno tempo di quello previsto.
Sapore decisamente più “rustico”. La crosta è nello stesso tempo chewy (leggermene gommosa) ed fragrante. La mollica è importante ma non pesante. Il lievito madre (sia benedetto) si sta comportando da gran stakanovista. Pensate che per questo pane è stato rinfrescato e tenuto in frigo per 2 giorni. Preso tal quale (quindi senza rinfreschi) ed inserito nella ricetta.

Statistiche: Inviato da salvatore — 10/04/2010, 12:09

]]> 2010-03-23T23:20:11+02:00 2010-03-23T23:20:11+02:00 http://www.gennarino.org/forum/viewtopic.php?t=16157&p=198598#p198598 <![CDATA[Re: consigli per il pane]]> Statistiche: Inviato da Adriano — 23/03/2010, 23:20

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