|  Boškarin Slovenia is beautiful. Croatia apparently well. Slovenia has an excellent wine. Croatia apparently well. Slovenia has an excellent olive oil. Croatia apparently well. And we went to check it out.  Momjan the Bay of Piran in the background Momjan place over the church, from her garden and beautiful views of the Momjan, olive groves, nurseries and Momjanski Muscat Malvasia, and more on Sečovlje pans and Piran Bay. At the church reigning family Sinković ( Agriturizmo San Mauro ) are grown, reared, grown, handled, processed, macerira, fermented, brewed, brewing, anus, vkuhava, distilled, marinated, baked soul and everything that grows around there, lie down and go .  Olives  Pasta with truffles  Vines More than a proper wine, excellent dry meats and cheeses, delicious berry-rich pasta with truffles, marinated and then the remarkable damped boškarin (old Istrian cattle), unusual desserts (chocolate dumpling with truffles, mousse with Momjanski muskat) and grappa as is fitting for Finals.  Bagetke Kruhopeki circulates between the myth of sifting flour. Ribn'čani sell a special sieve for flour. Felicita Kalinšek any bakery recipe starts with "sieved flour." So what is this sowing? Why? Andrei Goliath in the book Bread - Bread explains this as follows. Yeast needs oxygen to function and sieving flour "ventilate" and equipped with enough oxygen for the subsequent fermentation. In the same breath added that in today's times, sift flour is no longer necessary because they have been purchased already sufficiently ventilated flour. Another Štorje circulated to the flour moths like to breed, they can be eliminated by screening. Even worse is the one that go cat shit in the flour and to the screening of their shit taken out of flour. A little more moderate interpretation is associated with painful Slovenian history, when there was to eat more than black flour and then for the holidays housewives presajale flour to make semi-black, or even white flour. World really matter that we are the whole grain, which is not only black but also has bran, willing to pay more than the white that constitutes almost half of food grains for livestock. Anyway, from a biochemical point of view of yeast fermentation for both aerobic (in presence of air) as well as anaerobic (without air) digestion. Firstly be aerobic, which produces carbon dioxide, but when the air (actually oxygen) no longer has continued anaerobic metabolism, which produces ethanol (the same joke as in beer and wine), which later evaporated in baking. Znanstevno this note we are still not lead to the answer or do something good for bread, when flour before mixing with water, yeast and salt, sift, except that this is removed, KHM, ..., impurities. Professor Calvet kruhopekarki in his fundamental book The Taste of Bread in length, and despise all the techniques that oxidise over dough. An example of this technique is an accelerated machine kneading, add flour protein or other oxidizing additives, kneading with inadequate conditioner, add salt before the end of kneading and kneading with a constant exposure to air, for example, when the kneading by hand. Apparently, the oxidation of the dough and bleach razkrajala substances (mainly organic acids) that give the bread flavor. I do not know. Sometimes I presejal meal today do not pass over. I do not that. Once should be done parallel to the test in order to get things zaprmej clean. I was in Paris and I could not help it, that would not go out on the Rue du Cherche 8-Midi , in the celebrity bakery Boulangerie Poilâne . Time I had just enough that I grabbed a loaf tavelik apple pocket and one that I am at least replace the lost calories between the two trains run underground and then tapping the kufrom value to the bakery. 1.9 kg loaf I Basal in Kufra, apple your pocket, and went to the airport.  Michel Poilâne What is it about anyway? Poilâne is famous for its bread, which nsio leavened with yeast, but the acid test. Some call this the fermentation with wild yeasts. It is a traditional way of preparing bread, which was sometimes used by all, until someone started in Vienna selekcionirati organisms from sour dough and found that the most effective for fermentation of Saccharomyces cerevisiae and began to mass produce. Principle of baking with sour test is very simple. You need only flour and water. The first day you take the same amount of flour and water, leave covered mesas and on the bench. Dopolneš other day with the same mix. The third and each subsequent day odliješ half sour masses and "feed the" flour in equal amounts and proportions as at the beginning and at the counter instead, fermentiraš in the refrigerator. After one week the mixture is ready for baking. Explain in detail once a second. Since the acid test not only of Saccharomyces cerevisiae , but also other organisms is not only leavened bread, but also acidic, so we just used to in Slovenia, but also more widely across Europe Sun Only in San Francisco Sat mahnjeni on sour dough and it is difficult to get nekislega, in New York who like rye bread, which is often made from sour dough, due to some other effects, which I will speak once, and in Ethiopia, where their local Tef grain chairs in the whole-wheat flour and whole-grain, by following the same procedure skisajo (by the way, when you have a sour dough once, not more half-page zlivaš but from half zamesiš dough) and then it sour dough that looks like batter poured into palačinkino hot pan and baked a kind of pancake, in appearance and taste, a reminder of the old gray Vileda cloths. Anyway, sour bread is worth a try. Poilâneov was a bit dry, but it was great after a short toastanju.  Poilâneovega sliced loaf Much better than to watch, but with fatty goose liver.  Poilâneovega loaf sliced foie gras Again, these cherries, sweet, crunchy, ... From the fifth-7.6.09 in Brda . Did you know that Maribor Association organic farming cooperatives and calves marketed under the name of Pohorje beef ? Now you know. Outlets are generally in Maribor, but that it also get covered market in Ljubljana. Sometimes omit the ice cream is paid to the Poreč Riviera and give the interior of Istria, away from the coast and sea. Places where they grow truffles and asparagus. In mid-summer, usually in the interior even more hotter than hell on the coast, so it is off season so much more pleasant inside. April, May, September and October are the real months to visit. Motovun is just the right distance from the main roads, it is not just gateways and also close to is dead. Located on a hill above the Mirna valley, with a fantastic view of the karst edge and undulating landscape to the southwest. New York Times describes the landscape as Tuscany 50 years ago . Maybe. From the American perspective. But you do not care. It is important that this is a very pleasant place for people who have come to terms with themselves and do not need constant external stimuli to maintain a sufficient level of adrenaline. And in that state of consciousness is necessary to enter the tavern and let Mondo culinary delights. Mondo restaurant is not terribly sophisticated, but in its very simple dishes and authentic, but with moderate elegant serving saturate the eyes. Here below, along with chicken soup and we špargljevo frtajlo with bread anointed for € 40. White house chief is honored.  Pastic  Steak with truffle sauce in Teran  Orange and almond semifredo Not exactly news that the small bakery out of favor before velepekarnami and their sales channels, which are large retail chains. Velepekarne in the last few years, much stronger now set with bread and with a successful marketing campaign spromovirale "homemade" bread ala Deer, Martin and the like. And so, as the collapse of small shops, they also failed small bakery. Because we all just rushed in velecentre. The problem of large bakeries is very classic. Caring for profit is far ahead of concern for quality and small bakeries here are not played its role and the quality to attract customers. This is probably also a reflection of our consumers. We are ready for a good bread deduct any cent more and do some step further? It is interesting to look at the statistics of large and small bakeries across Europe. Italians, for example, the stereotypical asociiramo with good food, and they buy 90% of bread in a small local bakery. British, again stereotypically, are less interesting for culinary nation. The small bakery a few enthusiasts buy bread symbolic 3%. Here we, too, somewhere. Cereals controls 25% of the market, bakery and Mlinotest Grosuplje of 10% and 7% Spar. Just above this is what bread you eat, then go to your nearest and ask for quality baking bread. The other suggestion is for irrigation in Ljubljanica.  Mon recapitulates Part , the restaurant at the Ljubljana Castle misery to end and it ended with a very promising dvojcem Ace Inn and House Ex . Looking forward to it. Remain unoccupied spaces for the restaurant (another), cafeteria with snacks (during interviews), club bar, wine cellar (talks in progress), trade, cafe - confectionery and chocolate trade. Kihnte coins from under the bed and the remaining bars zagrebite.  Ciabatta Ciabatta is one of the more fussy bread. Not so much to eat, as narest. Ciabatti is crucial in very wet dough (80% water depending on the amount of flour), a little yeast (1% depending on the amount of flour), and no kneading between the first and second rising. For good ciabatto is also important zamesitev predfermentacija or indirect, as it is officially said to be in our building. It is for that part of the day before the Ames to develop a fuller flavor. French it is called poolish , and Italians Biga . The difference lies in the fact that in poolishu 100% water (depending on the amount of flour), or. the same quantity of water than the flour, and in principle bigi the same ratio as in the final test. Another parameter that affects the final percentage of the bread dough before the final test. This percentage is very different and varies between 15% and about 50%. However, the above ciabatta was made as follows: Pre-fermentation: - 250 g of flour type 850
- 250 ml lukewarm water (room temperature)
- 2.5 g of yeast
I mixed all the ingredients together, close the plastic pot and went to bed. Final zamesitev: - 250 g of flour type 850
- 150 ml lukewarm water (or slightly above room temperature)
- 2.5 g of yeast
- 10 g salt
- 1 tablespoon olive oil
I Predvzhajano dough diluted with 150 ml of water and 2.5 g of yeast. Then I added half the flour (125 g), mix, add salt, olive oil and remaining flour (125 g). With the mixer I was kneading 15 min. In the hands would have mixed with the spoon also 15 min. It shapes a can not be that, since the dough premokro. Then I let the dough risen to twice the volume, fold it a few times (the third in both directions), slippers, and form a baking paper placed in the placenta. A? I put the three tin cookie sheet, side by side, so that ciabatte not touched. Kind of paper baking molds from them I did. Then I pošprical with water (do not know if it was really necessary) and drove to the middle grate in oven heated to 250 ° C and 30 min hell, it would be enough 25 min. In London these days, members of the club meeting going on the G20, their loyal fans and an equal number of police officers. This is said to be a super event where you veljaki hand in hand, fans throwing Molotov cocktails, police and fire with gumijavkami. Whole rock. To these associations to something serious we have not heard ignored, so that might not be important topics in relation to these meetings and who will cook and what to eat. This time, the finance ministers and other prisklednikom cook Jamie Oliver , the rest will probably go to the fish & chips . And what they will scumpral Jamie? Copied from works : Appetizer: Baked Scottish salmon with seasonal vegetables, beans, garden salad with herbs, mayonnaise and Irish soda bread and garlic. Appetizer for vegetarians: goat cheese with roasted shallots, seafood and Irish soda bread and garlic. Main dish: roast lamb, potatoes, asparagus with mushrooms and mint sauce. For vegetarians: luštrkom potatoes and asparagus and mushrooms. Dessert: fruit pie and custard home. A simple, homely, local, UK. Without pretensions to become a global culinary event, because it is not easy, although it sounds like one. Even when visiting the Queen and the Presidency of the EU has been here to hear a variety of different comments about missed opportunities at such dinners. Anyone who has ever been in any serious mission with a few meetings a day knows why McDonalds is so successful. Because the Big Mac in Culukafriji same as anywhere else and, as in the evening, after all these meetings as a hungry lion, and would prefer to eat barley soup pot home, but because he is not to obtain, many prefer sprijazneš with two Big Mac as but leave all the work in the culinary adventure. | |
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