Češpov gnocchi

The next day primešaš everything else (100g flour type 500 save) + 270 ml of lukewarm water (the original recipe was 170 ml but mogu holders un chef really wet flour and al I am very dry). So you get to start wet and sticky dough, which you then post the remaining flour gradually until you get a slightly firmer dough. The test was kind of consistency would be such that the dough into a ball and oblikuješ let it rise. If after 15 minutes about the same structure, then it is okay. If it has climbed all over the tank, but it is too soft and lacks flour. Add flour, pregneti and repeat the exercise.

Let it rise up to 2x volume cuts the dough into 12-16 equal pieces and formed into rolls. Since the dough is a bit harder, it is possible to design. In Cucina have done very interesting shape.

Menu could not be kidding with this, so I've done classic rolls. However, the technique is not at all trivial štručkanja. At least the book so they say.

It's like this:

1. Sploščiš dough with your fingers in the pizza.
2. At the close it develops into a loaf, so that it zvijaš against himself and the vsakerm zavihu potlačiš fingers into the groove (opening between the flat and cylindrical part).
3. The edge of the dough into a loaf zatlačiš deep.
4. Turn the loaf so that the smooth part of the table, stitch (where you are tucked into the edge of the loaf) at the top.
5. Now this beautiful loaf with your fingers again sploščiš into the sole.
6. Left third of the sole prepogneš to right, right at the third left.
7. Potlačiš fingers again and take care of this to get to the desired width of the loaf.
8. Now close develops pancake back into the loaf and otherwise start on the side that was before folding to the left.
9. At slightly povaljaš back and forth to get an even shape.

In the science section of today's mail, we are dealing with how mesas any type of flour? If you want a bit and you really picajzlast the recipe says that you need Farina di grano tenero 0 and know that it serves our smooth flour type 650, then you can imagine that this is somewhere between type 500 and type 850, which are in We somehow standardized. You may also do this mathematically precise.

Percentage of flour type 500 in the mix, which you would like to match the type of 650 (850-650) / (850-500), or. 57%. Flour type 850, therefore, need 100% -57%, ie 43%. In a similar way we can get to any type of flour, at least in mineral content, as discussed in the type of flour. This is how it will affect your Masterpiece, but I can not tell. Essential information, such as power, or at least gluten protein and fat content but did not. Even on dedicated mokah usually does not say for what purpose Sat Half is for the.