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gennarino.org Visita il nuovo sito di gennarino.org! 2006-07-19T15:19:39+02:00 http://www.gennarino.org/forum/feed.php?f=15&t=5776 2006-07-19T15:19:39+02:00 2006-07-19T15:19:39+02:00 http://www.gennarino.org/forum/viewtopic.php?t=5776&p=57209#p57209 <![CDATA[Pane con pasta acida essicata]]> Statistiche: Inviato da sereme — 19/07/2006, 15:19


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2006-07-19T14:35:56+02:00 2006-07-19T14:35:56+02:00 http://www.gennarino.org/forum/viewtopic.php?t=5776&p=57194#p57194 <![CDATA[Pane con pasta acida essicata]]> Statistiche: Inviato da sereme — 19/07/2006, 14:35


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2006-07-19T14:22:49+02:00 2006-07-19T14:22:49+02:00 http://www.gennarino.org/forum/viewtopic.php?t=5776&p=57192#p57192 <![CDATA[Pane con pasta acida essicata]]>

Statistiche: Inviato da Paola79 — 19/07/2006, 14:22


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2006-07-19T14:14:41+02:00 2006-07-19T14:14:41+02:00 http://www.gennarino.org/forum/viewtopic.php?t=5776&p=57190#p57190 <![CDATA[Pane con pasta acida essicata]]> Statistiche: Inviato da sereme — 19/07/2006, 14:14


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2006-07-19T12:49:38+02:00 2006-07-19T12:49:38+02:00 http://www.gennarino.org/forum/viewtopic.php?t=5776&p=57182#p57182 <![CDATA[Pane con pasta acida essicata]]> Statistiche: Inviato da Paola79 — 19/07/2006, 12:49


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2006-05-02T23:23:38+02:00 2006-05-02T23:23:38+02:00 http://www.gennarino.org/forum/viewtopic.php?t=5776&p=46680#p46680 <![CDATA[Pane con pasta acida essicata]]> Beh...ecco la seconda prova. A voi la sentenza.

Statistiche: Inviato da Ospite — 02/05/2006, 23:23


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2006-04-24T16:17:57+02:00 2006-04-24T16:17:57+02:00 http://www.gennarino.org/forum/viewtopic.php?t=5776&p=46076#p46076 <![CDATA[Pane con pasta acida essicata]]> Statistiche: Inviato da Ospite — 24/04/2006, 16:17


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2006-04-24T15:46:01+02:00 2006-04-24T15:46:01+02:00 http://www.gennarino.org/forum/viewtopic.php?t=5776&p=46075#p46075 <![CDATA[Pane con pasta acida essicata]]> Statistiche: Inviato da francy — 24/04/2006, 15:46


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2006-04-24T10:10:18+02:00 2006-04-24T10:10:18+02:00 http://www.gennarino.org/forum/viewtopic.php?t=5776&p=46043#p46043 <![CDATA[Pane con pasta acida essicata]]> Biga

30 gr pasta acida
50 gr manitoba pura (W 460)
120 gr farina di semola rimacinata grano Kamut
1 gr di lievito
1 cucchiaino malto
120 ml acqua

Impasto
480 gr di semola di kamut
300 acqua (ne metterei anche meno)
10 gr. sale
Ho preparato la biga la sera alle 22, coperto e lasciato fino al mattino alle 10.
Ho impastato la farina di semola di kamut (qualsiasi altra semola di grano duro rimacinata va benissimo) alternando acqua e pezzetti di biga. Ho messo il sale sciolto nell'ultima parte di acqua.
Dopo averlo lavorato per 15 minuti ho rovesciato l'impasto sul piano infarinato e l'ho lavorato per altri 20 minuti.
Formato 2 pagnotte, coperte e messe a lievitare per 1 ora.
Dopo 1 ora un giro di foolding e ancora a lievitare per 1 ora direttamente sulla carta da forno.
Ho acceso il forno a 250° con la pietra refrattaria e prima di infornare il pane ho messo una teglia di acqua.
Prima di infornare ho fatto due tagli sulle pagnotte e infornato per 15 minuti a 250, poi ho tolto la teglia e abbassato il forno a 200 per 30 minuti.
Direi ottimo, mollica leggera e leggera crosta croccante. La particolarità della pasta acida è proprio di conferire leggerezza e mantenere il pane fresco più a lungo.


Qui è tagliato ancora caldo

Statistiche: Inviato da Ospite — 24/04/2006, 10:10


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