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gennarino.org Visita il nuovo sito di gennarino.org! 2015-08-31T16:33:03+02:00 https://www.gennarino.org/forum/feed.php?f=36&t=19742 2015-08-31T16:33:03+02:00 2015-08-31T16:33:03+02:00 https://www.gennarino.org/forum/viewtopic.php?t=19742&p=234976#p234976 <![CDATA[Re: Baguette Tropézienne di Christophe Michalak]]> Statistiche: Inviato da MariaRomano — 31/08/2015, 16:33

]]> 2015-08-31T15:52:31+02:00 2015-08-31T15:52:31+02:00 https://www.gennarino.org/forum/viewtopic.php?t=19742&p=234967#p234967 <![CDATA[Re: Baguette Tropézienne di Christophe Michalak]]> Statistiche: Inviato da valentina — 31/08/2015, 15:52

]]> 2015-08-30T13:03:16+02:00 2015-08-30T13:03:16+02:00 https://www.gennarino.org/forum/viewtopic.php?t=19742&p=234948#p234948 <![CDATA[Re: Baguette Tropézienne di Christophe Michalak]]>
baguette.jpg

Parti dall'alto. E senza fermarti..spremi la sac in senso antiorario cercando di accavvallare le volute di crema. Puoi sovrapporle piu'o meno strette. E puoi dare una lavorazione verticale..come qui..oppure..se hai la baguette..partire dall'angolo destro e andare in obliquo.

Solo che a me verrebbe di partire da sinistra, ma non credo cambi molto... :-)

Statistiche: Inviato da TeresaDeMasi — 30/08/2015, 13:03

]]> 2015-08-26T16:28:30+02:00 2015-08-26T16:28:30+02:00 https://www.gennarino.org/forum/viewtopic.php?t=19742&p=234899#p234899 <![CDATA[Re: Baguette Tropézienne di Christophe Michalak]]> Statistiche: Inviato da MariaRomano — 26/08/2015, 16:28

]]> 2015-08-26T11:44:17+02:00 2015-08-26T11:44:17+02:00 https://www.gennarino.org/forum/viewtopic.php?t=19742&p=234895#p234895 <![CDATA[Re: Baguette Tropézienne di Christophe Michalak]]> Statistiche: Inviato da TeresaDeMasi — 26/08/2015, 11:44

]]> 2015-08-25T16:22:32+02:00 2015-08-25T16:22:32+02:00 https://www.gennarino.org/forum/viewtopic.php?t=19742&p=234889#p234889 <![CDATA[Re: Baguette Tropézienne di Christophe Michalak]]> Statistiche: Inviato da MariaRomano — 25/08/2015, 16:22

]]> 2015-08-24T23:00:24+02:00 2015-08-24T23:00:24+02:00 https://www.gennarino.org/forum/viewtopic.php?t=19742&p=234885#p234885 <![CDATA[Re: Baguette Tropézienne di Christophe Michalak]]>
HPIM2579.JPG

HPIM2568.JPG

HPIM2565.JPG

HPIM2561.JPGGG

Statistiche: Inviato da elisabetta — 24/08/2015, 23:00

]]> 2015-08-24T21:26:26+02:00 2015-08-24T21:26:26+02:00 https://www.gennarino.org/forum/viewtopic.php?t=19742&p=234883#p234883 <![CDATA[Re: Baguette Tropézienne di Christophe Michalak]]> Per il resto nessuna difficoltà particolare, neanche con la formatura, tranne la mancanza degli stampi adatti che avrebbe agevolato.
Altra nota dolente, si sente troppo il lievito, per cui sono daccordo con Teresa, bisogna allungare i tempi di lievitazione e fare il passaggio in frigo per diminuire il lievito di birra.

Statistiche: Inviato da MariaRomano — 24/08/2015, 21:26

]]> 2015-08-24T14:06:26+02:00 2015-08-24T14:06:26+02:00 https://www.gennarino.org/forum/viewtopic.php?t=19742&p=234877#p234877 <![CDATA[Re: Baguette Tropézienne di Christophe Michalak]]>
Lo provai secoli fa, ed è perfetto per le formature difficili.
viewtopic.php?t=3565

Statistiche: Inviato da TeresaDeMasi — 24/08/2015, 14:06

]]> 2015-08-23T23:40:54+02:00 2015-08-23T23:40:54+02:00 https://www.gennarino.org/forum/viewtopic.php?t=19742&p=234869#p234869 <![CDATA[Re: Baguette Tropézienne di Christophe Michalak]]> Domani metto la foto della baguette aperta,dove si vede l'alveolatura,che e' fitta,troppo secondo me..Per l'esperienza che ho sui lievitati tipo brioche,baba',credo che l'impasto fosse troppo idratato,o forse il burro usato(Conad)che non e' il massimo...Di solito uso quello bavarese,che trovo solo a CMare,all'MD.ma ieri non avevo tempo di arrivarci.Tutto sommato la baguette era soffice,ma stamane quella rimasta,un po' gnucca.La crema che ho dressato andava fatta raffreddare di piu' in frigo,per cui,era leggermente troppo fluida..ma conto di rifarla..Benritrovati a tutti!

Statistiche: Inviato da elisabetta — 23/08/2015, 23:40

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