Češpov gnocchi "Bagetke

Bagetke

For a while I gather courage. And then I concluded pan:

Rising baget

Bottle is just right for the swatch, after which the bend pleh.

The recipe is very strict and comprehensive describe Chef , so there would not have much to add.

Perhaps one practical advice. Bagete before baking to be really generous and deep diagonal cut, because otherwise the loaf will be opened along the middle. With deep and long enough (from edge to edge) notched test given enough space for rising during baking. For cutting to be used is really sharp knife, preferably žiletko or serrated knife for bread.

The result is as follows:

Baked bagete

Even a few technicalities. Chef says that it is our equivalent flour type 400 type French 55th I did not. Type of flour is a very simple matter. You take 100g of flour, it zbrnaš at 900 ° C. Weigh what is left, pomnožiš by 1000, zaokrožiš to 100 and you get exactly the type of flour . If you are the Frenchman, but by 100 pomnožiš

Second type of flour whiter, higher type, more black, wholemeal type 1600.

Sharp, universal, soft, smooth is another story and concerns itself hardness of grinding wheat and grain size. Click on the link Mlinotest page table, which is a meal fit for anything.

The Italians have it a little differently :

Farina di grano tenero tipo 00 type = 550,
Farina di grano tenero tipo 0 = type 650,
Farina di grano tenero tipo 1 = type 800,
Farina di grano tenero tipo 2 = type 950,
Farina di grano integrals tenero = type of the 1700th

Then have the codes for the gluten that go like this:

Up to 170W: for cookies and grissini.
From 180W to 260W: For bagete, oil breads, pizzas, pasta.
From 280W to 350W: Pizza, pasta, egg, ...
Over 350W: For specific purposes.

I have tried Žitovo special white type 400, but Mlinotestovo Primorsko special type of 400, of the Intesa smooth type 500 and 850 baker. Everything is OK.

There is no other than roll up their sleeves and shapes a dough.

hood

February 9th, 2009 at 4:30 pm

Hooray, Saso is bagete bake! ... Kongratuliram, they look really fletne! ... Otherwise, I am not so in-depth study of flour as you, so I wrote the Italians allegedly ... the whole mess anyway, because what you wrote, with grano tenero, then PE is a majo four of grano Duro ... I suppose Frenchman to complicate what ... but the bottom line is the same as the bottom line of your record ... again, bravo!