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gennarino.org Visita il nuovo sito di gennarino.org! 2012-09-05T16:03:24+02:00 http://www.gennarino.org/forum/feed.php?f=12&t=3124 2012-09-05T16:03:24+02:00 2012-09-05T16:03:24+02:00 http://www.gennarino.org/forum/viewtopic.php?t=3124&p=223901#p223901 <![CDATA[Re: Proviamo a mettere in forma il pane secondo 'Hamelman']]> Cercando qua e là su internet, sono riuscita a trovare gli argomenti trattati nella prima parte del libro, e cioè:
- preparing a sourdough culture
-how flour is tested when it is milled
-about flour additives
-his rather complicated explanation of bakers’ percentages
-the desired dough temperature
-some useful conversions and equivalencies

...............ma non trovo i contenuti!

Statistiche: Inviato da mrmr — 05/09/2012, 16:03

]]> 2012-09-04T23:33:13+02:00 2012-09-04T23:33:13+02:00 http://www.gennarino.org/forum/viewtopic.php?t=3124&p=223893#p223893 <![CDATA[Re: Proviamo a mettere in forma il pane secondo 'Hamelman']]>
Intanto, metto un video, che aiuta a capire cosa è il folding.



Anzi, due.

Statistiche: Inviato da TeresaDeMasi — 04/09/2012, 23:33

]]> 2012-09-04T23:15:23+02:00 2012-09-04T23:15:23+02:00 http://www.gennarino.org/forum/viewtopic.php?t=3124&p=223892#p223892 <![CDATA[Re: Proviamo a mettere in forma il pane secondo 'Hamelman']]> Statistiche: Inviato da mrmr — 04/09/2012, 23:15

]]> 2009-12-14T13:05:48+02:00 2009-12-14T13:05:48+02:00 http://www.gennarino.org/forum/viewtopic.php?t=3124&p=187860#p187860 <![CDATA[Re: Proviamo a mettere in forma il pane secondo 'Hamelman']]> Statistiche: Inviato da fiOrdivanilla — 14/12/2009, 13:05

]]> 2009-01-06T11:15:31+02:00 2009-01-06T11:15:31+02:00 http://www.gennarino.org/forum/viewtopic.php?t=3124&p=156746#p156746 <![CDATA[Re: Proviamo a mettere in forma il pane secondo 'Hamelman']]> Statistiche: Inviato da salutistagolosa — 06/01/2009, 11:15

]]> 2009-01-05T20:41:10+02:00 2009-01-05T20:41:10+02:00 http://www.gennarino.org/forum/viewtopic.php?t=3124&p=156733#p156733 <![CDATA[Re: Proviamo a mettere in forma il pane secondo 'Hamelman']]> Statistiche: Inviato da maxfede — 05/01/2009, 20:41

]]> 2009-01-05T19:38:30+02:00 2009-01-05T19:38:30+02:00 http://www.gennarino.org/forum/viewtopic.php?t=3124&p=156724#p156724 <![CDATA[Re: Proviamo a mettere in forma il pane secondo 'Hamelman']]> quanto lievito di birra fresco devo usare?
Quanto sale? Non mi è molto chiaro.
grazie
Federica[/quote
ciao Federica, il pane rustico con biga lo trovi spiegato nel dettaglio

comunque trovi la ricetta originale: a pagina 113 vedrai che su 5kg di farina per la biga usa 25g di lievito fresco, e 35 sui successivi 5kg piu' biga. Se quindi impasti con 450g di farina in totale, dovresti usare poco piu' di un grammo di lievito fresco per la biga, e poco piu' i 1.5 grammi di lievito fresco per l'impasto finale: ti serve il bilancino di precisione :grin:

Statistiche: Inviato da salutistagolosa — 05/01/2009, 19:38

]]> 2009-01-05T15:26:48+02:00 2009-01-05T15:26:48+02:00 http://www.gennarino.org/forum/viewtopic.php?t=3124&p=156703#p156703 <![CDATA[Re: Proviamo a mettere in forma il pane secondo 'Hamelman']]>
quanto lievito di birra fresco devo usare?
Quanto sale? Non mi è molto chiaro.
grazie
Federica

Statistiche: Inviato da maxfede — 05/01/2009, 15:26

]]> 2005-10-15T22:51:57+02:00 2005-10-15T22:51:57+02:00 http://www.gennarino.org/forum/viewtopic.php?t=3124&p=23779#p23779 <![CDATA[Proviamo a mettere in forma il pane secondo 'Hamelman']]> Statistiche: Inviato da Ospite — 15/10/2005, 22:51

]]> 2005-10-15T22:51:03+02:00 2005-10-15T22:51:03+02:00 http://www.gennarino.org/forum/viewtopic.php?t=3124&p=23778#p23778 <![CDATA[Proviamo a mettere in forma il pane secondo 'Hamelman']]> Statistiche: Inviato da Ospite — 15/10/2005, 22:51

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