Češpov gnocchi

The times are not very funny. Do you? Today, money is running out for bread, the year before any controversy took place on the expensive bread, which are likely to be substantial support kruhomatov producer lobbies, who have gone to med. Why pay high margins pekom and merchants (not sure if we made clear by the end of time who you are cutting a larger piece of cake), if you can bread, the staple food, sleeping all alone. The kruhomatom at all. Follow the simple instructions, set your timer and in the morning smells of freshly baked bread.

But another issue is not about kruhomatih, but on some other property. Here in the middle of the real estate crunch, when no longer knows how much something costs, since none of it really does not buy, and no it really does not sell, unless it is a force to be some nice narest deal. If dnar masses. And perseverance. And so I reached into the hands of Mr. Seller and do business and bought a century drvenog Ken .

I do not know Come on, a nej books the asset under or vice versa, or the property? Turning, the asset is standing over there on the bench since the initial installation at the same position as the 7.7 kg when he really is not harvested in the cabinet after each use. I do not know, but I have now for Unima Kekec on Surveying and Mapping Authority reported that mothers one big mixer in the house al right? When you have done an inventory, they asked a lot that can be made ​​by the end of all time play with SPSS -om and tortured to unconsciousness numbers.

While the bread is baked from the time before electricity and despite the knowledge recipe for bread lenuh in which there is no reason for the failure and without a drop of sweat, he can quickly come up with any particularly good reason to buy the Kenwood conditioner. For example, one kneading dough can vac the kitchen, loading them pomito container from the machine and stocked with dirty, and pour the flowers.

Essentially, there is the fact that as long as we do not know how to properly describe the prescription status of the test is difficult for the ignorant to know what is a homogeneous, elastic, smooth, neoprijemajoče, smooth, medium thick, dense, ... If the recipe says turning 10 minutes, you can not falit.

But still, after 5 to 10 zamesitvah you quite clear about what should be a dough. Is always wondering whether it would prefer a little kneading or not? And this dilemma exists even when gnetilniku, recipe up or down. In Krejan and Levec, these are they that Ljubljana's market baked breads spelled and other on-site in a mobile oven, say they need for normal bread 30-40 minutes of hand kneading. The conditioner Häussler of their offer, only 12 min. Chef done while listening to three songs.

Same unscientific methods and interpretations. Therefore, all these myths will in future episodes brave attempt gnocchi either confirm or refute the principle bustersov Myth, therefore, with strictly controlled experiments in laboratory conditions cuisine.

But the next time. This time for the end of a fine recipe, copied and adapted from Cucine.

You need:

• 140 g of flour type 00 (Farina di grano tenero 00), or smooth type 500,
• 150 g of flour type 0 (Farina di grano tenero 0), or smooth type 850, but also dedicated to dough, which typically has a higher gluten content, which will help offset the shortfall in the next mokah gluten,
• 125 g rye flour,
• 25 g of corn flour (I used a single white corn flour)
• 25 g of barley flour,
• 10 g of barley malt (or as much as possible the same amount of dirty cane sugar)
• 10 g of salt (in Cucina argue the need to give 12 g, I would prefer to put some gram less)
• 7 g of the dry yeast
• 25 g of olive oil
• 35 g of sunflower seeds and sesame (50:50) + a few for a scattering of sunflower seeds.

You start with 280 ml of water, malt and yeast, flour and add mešaš. On foot, or in strojčku. At about 3 / 4 of added salt, add flour and oil, gneteš on and in a few minutes, gradually add the remaining flour. I am kneading the kneading machine 10 min, the point is that the dough is medium-soft, supple, elastic and not stick to bowl, whatever all this means.

Vzhajaš in a greased bowl, covered with greased foil to double volume. Then namažeš oblong baking dish, and potreseš with bran or oatmeal. Potlačiš dough, deployed in a loaf, you put in a baking tray with milk and premažeš potreseš with sunflower seeds. At 180 ° C for 20 min pečeš, then a loaf on the grid and shaken for 10 min pečeš.

Ohladiš on a grid, cut off a piece and is suitable to be namažeš pate .