Sunday, November 30, 2014

Bread recipe… once off

Bread recipe

Hey everyone, I have request for the bread i've been posting on my instagram. I used this italian recipe. It has been modified over time. So here it is:

La ricetta per pane fatto a casa. Scusami se non scrivo bene in italiano.

for the bread/ per il pane:
600gm bread flour / farina
1 1/2 teaspoon salt / cucchiaino di sale
?? water / aqua

120 gm flour / farina (tenero00)
3/4 teaspoon yeast / cucchiaino lievito
?? water / aqua

Any type of bread. the 1 used in the bread in the foto is in a flour sample called fibrapan -highfibre bread mix …i don't see being available. I'm not sure what's in it, it has oatmeal, sunflour seed… that's all i know. ^^;;

If you are using rye flour, mix it with other flour as it is rather difficult to with if you are starting out. Pure rye flour dough has a clay/mud like consistency… just so you know.

Puoi usare qualsiasi tipo di farina che vuoi. Questo pane è fatto con la farina si chiama fibrapan …non so che tipo di farina è ^^;;

Place for raising bread/ Posto for lievitare il bread

I used an oven with pot of boiling water placed at the base. The ideal temperature being 25°C at 60% humidity. Exercise your own judgement to achieve this. If you are in the hot climate, you don't need the pot of hot water.

Per lievitare il pane ho usato un forno (spento) con una pentola di aqua calda. La temperatura ideale sono 25°C gradi con umdità di 60%. Ovviamente non ti serve l'aqua calda quando c'è tanto caldo. :D

1. Poolish
In a large mixing bowl mix flour, yeast then water until you achieve a pancake mix or cream like consistency. Cover with damp kitchen towel in warm place. This takes about 1hour minimum. 3to 4 hours for best results as it makes the bread tastier.
In una insalatiera metti farina, lievito e aqua. Deve essere una consistenza come panna. La copri con un strofinaccio bagnato per un minimo di un'ora. Se lasci per più tempo (3 o 4 ore) si rende il pane più saporito.

2. Kneading dough/ Impastare
When the poolish is ready add the flour & salt. Followed by enough water to make a ball.

Set up the mixer with the bread hooks. Add a bit of water, knead dough with mixer. Turn dough  (upside down) after a few minutes. Repeat. Stop adding water when dough becomes soft. A bit harder than glue. (¬ ‿ ¬) ok I don't know how else to describe this. Stop kneading after 40mins. The dough stick to itself than to you (LOL)

Cover the mixing with a damp cloth & leave it in a warm place to raise over night.
Quando il poolish è pronto aggiungi farina, sale e abbastanza aqua per formare una palla.

Puoi iniziare a lavorare l'impasto con lo sbattitore aggiungendo l'aqua poco a poco mentre lavorare. Ribalti l'impasto dopo qualche minuto. Ripetti i passi. Quando l'impasto è molto morbido, non aggiungere più l'aqua. Lavora per 40minuti.

Metti insalatiera coperta con un strofinaccio bagnato in un posto caldo per una notte.

it had been left to rise for a night/ dopo una notta di lievitazione

3. Forming the dough/ formatura
Flour your hands & working surface. I used ground barley (or oats) (¬ ‿ ¬) I'm not sure what it was tbh but I trust it was meant to coat the dough & went with the flow. Normal white flour is good for this purpose.

I split the dough to make 2 loafs. I pulled the dough quite flat then rolled it up. No rolling pins here. Just a personal preference you can follow the fotos on this site if you like. Don't knead the dough please. Be gentle with it (‧̫At this you can make whatever strange shape you

Place on a lined baking tray.
Ho seguito la ricetta del sito per questa parte più o meno :D

4. 2nd rise/ secondo lievitazione
Leave them to rise in a warm place for the second time for 2 to 3hr or when have doubled in bulk. Bake them in a preheated oven (180°C ) for 25-30mins. The finished bread should have a hollow sound when tapped.

Lascia lievitare la seconda volta. Quando è raddoppiato lo puoi mettere in forno già riscaldato 180°C. Far cuocere per 25/30minuti.

Have fun making bread…

I'm not an expert on this> I have not tried out kneading by hand so I can't help you there.

Good night. Buona notte (◡‿◡✿)

Thursday, November 20, 2014

Fisherman's Pants the tuxedo version …

My latest order ٩(`^´)۶

This is a black tuxedo version of the Fisherman's pants. It's in all black italian wool suiting with italian silk highlights. The suiting was a lovely fabric, black with a very fall to it. (•́ ₃ •̀)

A real pleasure working on this one *¸¸.•*¨*\(•ᴗ•)/*¨*•.¸¸*✩ It's meant for a formal occasion.

Until the next time. I can be contacted at the usual email address.