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Cooking, Baking and Painting in Italia

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Let's SERIOUSLY start the anti-fast: breakfast!

laPapessaGiovanna

1,227 views

Good morning everyone! 

Happy anti-fast! And happy birthday to meeee.

To seriously celebrate this important day (seriously, a milestone in the history of humankind!)...voila,  bread with nutella!

20151107_083805.thumb.jpg.a0bea4cbb10974 Apologies to everyone for the pisspoor quality of pics, you know,  I'm trying to un-follow Maxwell's footsteps, but Christopher's genuine talent for ruining any shoot just sticks with me...

Directly from the Shelter, here is the recipe for the bread you see in the pic: 

50 gr of sourdough, melt (stirring slowly) with 200gr of water (slightly warm 24ºC), leave it rest and air for 20/30 minutes, then add 150gr flour (sifted, I use 100gr whole flour and 50gr manitoba), let it rest (well closed at 21º/22º C) for 12/13 hours (if you do it in the evening, til next morning).Next morning the rested mixture should be full of bubbles.You add 400gr of water (24ºC, keep some to melt the salt and add later) ad stir, let it rest and air for some 20/30 minutes. Then add 100gr whole flour (sifted) and 750gr of your favourite flour (sifted, better if with it is a flour with good strength, otherwise you can mix it with some manitoba). You start to knead [it is important when you knead that you make a movement like folding and then pressing the dough, it helps to develop the gluten chain, it is an instinctive movement, so nothing difficult] and add the water you left with 18/19gr of salt. Work kneading for some 10 minutes. When you feel the knead is soft and homogenous you put it to rest in a warm place (24º/26ºC) for 2,5 hours or until you see it doubles. to increase the final volume during this first fermentation you can (for a maximum of two times) gently turn the dough upside down and fold it on itself like a towel, it's not mandatory but it helps. Then you gently take it and make 3 parts of 550gr ca, let the boulages rest for 15/30 minutes til the knead relaxes. Then gently fold every boulage on itself giving it the shape you prefer. You put it on your unplugged oven's plate to rest for 1/1, 5 hours (covered with some thin foil), you must not directly touch the knead with your hands anymore till it is cooked.When it is rested you take it out and put the oven at 220ºC with a little bowl of water inside, when it reaches the temperature you can make the cut (if you want) on top of your knead and then put it in the oven. It cooks for half an hour then you lower the temperature at 200ºC for another 15/20 minutes. To know if your bread is cooked you knock on its bottom and if it sounds void it's ready.ETA it's better to put it on a grid to cool down. if you like a crunchy crust in the last 10 minutes of cookng you can keep the oven's door slightly open (with a wooden spoon) to let the steam come out and when the bread is cooked leave it for some ten to twenty minutes in the oven (turned off) with the door fully open.I know this recipe seems too much trouble but for me it's worth it. I usually do it once or twice a week, I make a lot and then I freeze what we don't eat so I have a stock for the whole week.

Anyway, let's enjoy the breakfast and see you later for the menu of the day (hint: cake...risotto...pizza...)



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laPapessaGiovanna

Posted

Yippie! I was hoping you would start a cooking blog. :my_smile:

Thanks but I could become the worst food blogger ever! I am terrible at keeping diaries  :pb_mrgreen: 

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SpoonfulOSugar

Posted

Mr. Spoon smokes hams and bacon, so our breakfast/brunch was:

Sauteed home ham chunks, potato (reheated from the smoker), eggs, jalapeno cheese, and homegrown green onion cooked together in a scramble.

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laPapessaGiovanna

Posted

Mr. Spoon smokes hams and bacon, so our breakfast/brunch was:

Sauteed home ham chunks, potato (reheated from the smoker), eggs, jalapeno cheese, and homegrown green onion cooked together in a scramble.

yum! It sounds delicious.

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  • Posts

    • CarrotCake

      Posted

      Covid seems like a good excuse in this case. 😁

    • ophelia

      Posted

      15 hours ago, lexiloumarie said:

      They don't live in their house yet - that's the crazy part. They have 4 kids in a one bedroom apartment. They've shown their house and it's still being built. Kressant and Michael had the same thing happen - they didn't get their house built till kid 4 or 5. Same apartment too. 

      Living in unfinished houses is still better that camping out in tents while building a house like Ma and Pa Morton did when their brood was still little.

      Does anybody remember Wes and Rachel's old blog? I forgot the URL and wanted to check wether it was still there. She had a lot of house pictures there IIRC.

    • neuroticcat

      Posted

      I live in WA and it feels like people are doing whatever the heck they want. However, they are influencers which means there’s no neutral ground and everything is calculated. You either are wearing masks or not and making a statement. Given that,  I think it’s a decent sign he’s masked up. Though If they’re analyzing as influencers, maybe they chose a public playground to appeal to the mask- free peeps. Try to please both sides...make em both mad. 

    • TuringMachine

      Posted

      The editing on those videos is so jumpy and distracting.

    • CarrotCake

      Posted (edited)

      Of course they should follow the rules in their state but here children up to 12 never had to do social distancing at all. Even when we still had a lot of new cases each day, none of them could be tranced back to children infecting each other.

      So as long as the only adults Felicity is close to are here parents, a playground should not cause any problems.

       

      But if it is against the local rules it is stupid of course. Don’t act like you don’t need to follow them.

      Edited by CarrotCake


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