23:00 pm - Remove the basket and place it on an electronic scale. Fill a cup of tap water and pour in 300g of the basket.
23:01 pm - Open a box of 300g Manitoba Spadoni and pour in the castle. Using a spoon, spread half a gram of dry yeast MastroFornaio flour.
23:02 pm - Put the basket in the PD and close the lid. Start the PD to prepare the cream of poolish.
23:07 pm - turn the camera off and remove the basket by putting it back on the scale. Pour in 200g of 00 flour, 1 teaspoon salt, 2 sugar and 2 lard prevent them from entering in contact with the poolish below.
23:10 pm - Put the basket in the PD and close the lid. Select 900g loaf, dark crust and set the timer to 12 hours. Start the PD.
Day After:
10:40 pm - There are exactly 30 minutes after cooking and then remove the basket and run the technique of tipping.
10:41 pm - Put the basket in the PD with the loaf upside down and inside front cover.
11:10 pm - Audible end of cooking. Turn off the camera, lift the loaf, cut it in half and let cool.
11:45 pm - The bread is ready to be tasted.
As you can see the state of the art process is the skeleton.
If you wish to bake the bread for dinner the next day, to overcome the limitation of the timer (13 hours max) production Remember to start the camera in the morning. In practice, the evening is prepared poolish and the machine is programmed in the morning just to start up (without wasting time) and the evening turns out.
poolish For aging times of more than 8 hours you can still use the standard half a gram of dried yeast. I suggest not going below this minimum amount to avoid the triggering of the phenomenon of microbial competition to see who could prevail on the lactic acid or acetic Saccaromicio (with volatile components are not always noticeable organoleptically). Reference to
manual bakery for all operational details.
microguru
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