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Spelt Loaf

As someone has already Intuition is possible to generalize the formula described in the user base using it as an array of bakery to get bread any characterization of its product with PD. In practice, the

poolish made with flour Manitoba offers us the tenacity needed to develop the gluten mesh regardless of the type of flour that we decide to use the dough, which can be freely made from flour 00 (formula based), or 0 flour, whole wheat, durum wheat semolina, kamut flour, barley flour, etc..

In general, therefore to make a variant with a specific sensory characterization is sufficient to use a different type of flour dough, while maintaining the other ingredients in the formula described in the user base of baking.

This generalized formulation has the advantage of enabling us to effortlessly store different variations of bread that we want to produce an alternative to the standard bread. Clearly there will be more acceptable variants and others are less attractive, it depends on individual preferences for which each experience and find out what he likes most.

The variant spelled bread and nuts that I intend to propose is particularly interesting, both to the peculiarities of aromas emitted, and for the particular crispness of the crust.

For the loaf 350g Spelt and nuts need:

• 150g of tap water
• Manitoba 150g of flour 100g of flour Spadoni
• spelled
• 1 teaspoon salt 1 teaspoon sugar 1 teaspoon lard
• half a gram of dry yeast MastroFornaio
• 5 large walnut
  

To run this version by referring to the previous post of the loaf with olives, there are conceptual differences.

As regards the preparation of walnuts are known that can be inserted whole into the basket above the mix without worrying about having to chop or wait the tone for the introduction (instead of having to preside over the bread machine during kneading).

final note on the cost of production: Spelt flour is unfortunately a very expensive product (about 4 € / kg) for which the cost of the loaf 350g literally doubled, from 35 cents to 70 cents. A bread elite that is well worth sampling.

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350g loaf olives with 350g bread machine bread

One of the variants are easier to achieve when you try to taste a bit 'different than the standard bread is undoubtedly the olive bread.

Of course the best results are obtained with olives homemade pickled, but those not lucky enough to own olive trees can be drawn on to get good results even with pickled olives purchased at the supermarket. Some manufacturers offer

jars of green olives in brine already sliced \u200b\u200b(GS for example, 140g of green olives into slices for the price of 79 cents), which does not even require the disturbance of the crumbling of the whole olives (!).

I chose to bring the loaf 350g instead of 750g of standard size because I have finally converted to this form factor which offers the following benefits:

• greater balance between the amount of crust and crumb
• look & feel which is close to that of a handmade product
• production adjusted to the needs of 1-2 days to get fresh bread always available

Obviously those who need more production can fall back on standard sized or intermediate sizes, just respect the right proportion of ingredients.

For the 350g loaf olives need:

• 150g of tap water
• Manitoba 150g of flour 100g of flour Spadoni
• 00
• 1 teaspoon salt 1 teaspoon sugar 1 teaspoon lard
• (or 2 teaspoons extra virgin olive oil)
• half a gram of yeast Dry MastroFornaio
• 4 teaspoons of green olives in brine washers

To get a flawless execution must strictly follow the method proposed in the manual for baking due to the fact that the olives in washers can be placed on salt and sugar without waiting for any acoustic signal.

This last point deserves clarification: Almost every bread machine on the market expects to add any additional ingredients at the beginning of the second phase of kneading warning the operator with a short beep. Some bread machines are even equipped with a special container that is automatically reversed without sull'impasto require manual intervention. Well the good news is that this olive bread is not necessary to oversee the mixing phase as you get good results by placing the chopped olives together with the other ingredients of the dough. In other words we can use the timer just as if it were a standard bread.

An important difference compared to the procedure described in the manual concerning the timing of rolling over and cooking. We have already seen in the post dedicated to the standard 350g loaf ( see here) that you need to stop the advance of the bread machine because the internal program is designed for more pieces.

Retained pure an indication of the settings and time of tipping off by using the model BIFINETT meet KH1172:

• set program 1, 700g size, dark crust
• proceed to the technique of tipping when there are 40 minutes at the end of the program to be switched off
• machine when there are 12 minutes at the end of the program

These settings are specific to BIFINETT KH1172 and produce a thin crust, crispy and perfectly golden on the whole surface of the loaf. Who has a different model should only be attempted for the right times and tipping off that can be offset by a few minutes than those stated above.

One final note concerns the possible use of extra virgin olive oil in place of lard. This version features more bread with olives and should certainly be tried and then choose according to your preferences.

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