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gennarino.org Visita il nuovo sito di gennarino.org! 2005-11-03T14:54:51+02:00 http://www.gennarino.org/forum/feed.php?f=12&t=3457 2005-11-03T14:54:51+02:00 2005-11-03T14:54:51+02:00 http://www.gennarino.org/forum/viewtopic.php?t=3457&p=25002#p25002 <![CDATA[baguette con poolish]]> Statistiche: Inviato da sereme — 03/11/2005, 14:54

]]> 2005-11-03T14:02:46+02:00 2005-11-03T14:02:46+02:00 http://www.gennarino.org/forum/viewtopic.php?t=3457&p=24999#p24999 <![CDATA[baguette con poolish]]> Statistiche: Inviato da trizzi — 03/11/2005, 14:02

]]> 2005-11-03T12:42:21+02:00 2005-11-03T12:42:21+02:00 http://www.gennarino.org/forum/viewtopic.php?t=3457&p=24984#p24984 <![CDATA[baguette con poolish]]> Statistiche: Inviato da trizzi — 03/11/2005, 12:42

]]> 2005-11-03T12:38:13+02:00 2005-11-03T12:38:13+02:00 http://www.gennarino.org/forum/viewtopic.php?t=3457&p=24981#p24981 <![CDATA[baguette con poolish]]> Statistiche: Inviato da sereme — 03/11/2005, 12:38

]]> 2005-11-03T12:04:22+02:00 2005-11-03T12:04:22+02:00 http://www.gennarino.org/forum/viewtopic.php?t=3457&p=24979#p24979 <![CDATA[baguette con poolish]]> Statistiche: Inviato da Ospite — 03/11/2005, 12:04

]]> 2005-11-03T10:58:48+02:00 2005-11-03T10:58:48+02:00 http://www.gennarino.org/forum/viewtopic.php?t=3457&p=24965#p24965 <![CDATA[baguette con poolish]]> Statistiche: Inviato da salutistagolosa — 03/11/2005, 10:58

]]> 2005-11-02T14:20:36+02:00 2005-11-02T14:20:36+02:00 http://www.gennarino.org/forum/viewtopic.php?t=3457&p=24916#p24916 <![CDATA[baguette con poolish]]> Statistiche: Inviato da FrancescaSpalluto — 02/11/2005, 14:20

]]> 2005-11-02T12:43:15+02:00 2005-11-02T12:43:15+02:00 http://www.gennarino.org/forum/viewtopic.php?t=3457&p=24905#p24905 <![CDATA[baguette con poolish]]>
fare un poolish di 12-16 ore (a temp ambiente) con
303g farina (la ricetta parla di 'bread flour'. io direi che la 0 va bene, ma sentiamo gli esperti :grin: )
303g acqua
1/8 cucchiaino lievito liofilizzato (quello che NON deve essere riattivato in acqua)

quando il poolish é pronto


unirlo a
612g bread flour
303g acqua
17g sale (io ne metto anche meno)
ca 6g lievito liofilizzato



aggiustare, se necessario, con acqua o farina a piccole dosi. a me l'impasto é venuto abbastanza morbido e appiccicoso.

lasciare lievitare a temp ambiente per 2 ore, facendo un folding dopo 1 ora. ecco la pasta dopo il primo folding

finita la lievitazione spezzare l'impasto in 4 parti, a cui bisogna dare una leggera preforma. ecco l'impasto preformato, visto da sotto e da sopra (da sotto si vede come la pasta viene 'rimboccata' sotto la palla, cosi' da essere liscia sopra)



lasciare riposare la pasta coperta, da 10 a 30 min. poi formarla in baguettes


lasciare lievitare 1hr, 1h 1/2 a temp ambiente. fare i tagli (io li ho fatti male) e cuocere a 230°-240° per ca 24 min.
ecco le baguette nei vari stadi e una foto della sezione (la foto non fa giustizia, garantisco)




era buonissima. per la forma e la preforma, questo post é utilissimo
http://www.gennarino.org/forum/viewtopi ... t=hamelman

il folding é spiegato da maria
http://www.gennarino.org/forum/viewtopi ... ht=folding

buon appetito! :D

Statistiche: Inviato da trizzi — 02/11/2005, 12:43

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