La settimana scorsa avevo del tempo libero, ho deciso di approfittarne per provare finalmente a fare il pane ed il pancarrè. Le ricette non sono difficili ma bisogna avere tempo a disposizione per la doppia lievitazione. Entrambe le ricette sono fantastiche, sono subito diventata fan del metodo tang zhong utilizzato per il pancarrè. A distanza di giorni è ancora morbido!
Ecco la mia pagnotta di pane (senza macchina del pane, cotto semplicemente nel mio fornetto elettrico!)
(picture #1)
La ricetta l’ho trovata sul forum di cookaround… qui.
Ingredienti per 2 pagnotte:
400 gr farina
4 cucchiai olio
10 g zucchero
1 cucchiaino raso di sale
225-250 ml acqua tiepida
circa mezzo cubetto di lievito di birra
Per il procedimento vi rimando al forum. Ho seguito alla lettera le istruzioni. Io metterei ancora meno lievito perchè, per mio gusto personale, preferisco che non si senta troppo. Se necessario basta prolungare i tempi di crescita. La ricetta originale prevede 1 bustina di lievito mastro fornaio liofilizzato, la prossima volta provo con quello forse non si sentirà l’odore di lievito!
Il giorno dopo l’ho tostata e mangiata con coppa, formaggio e insalata… ottima!!!
Per il pancarrè con metodo tang zhong mi sono affidata al blog di Paola, qui il link alla ricetta.
Ingredienti:
Anche qui ho seguito il blog alla lettera quindi credo sia giusto rimandarvi da Paola.
Ps. io per dimenticanza, ho usato tutto il water roux 🙂
A me sono venuti due panetti, utilizzando le forme in cartaforno di FRIO.
(picture #2)
E’ ottimo sia per ricette dolci (es.: burro e marmellata per la colazione) e per quelle salate (la sera stessa mi sono fatta un sandwich con il petto di pollo, giudicate voi dalla foto!)
(chicken sandwich)
Adoro entrambe le ricette quindi non posso che consigliarle… credetemi il tempo di attesa vale il risultato 🙂
Buona cucina a tutti,
Ilaria
**** ENGLISH VERSION ****
BREAD RECIPE (picture #1)
Last week I had some free time so I decided to finally try some bread recipes. Those recipes are not difficult but you need some time for the double rising. For the toasting bread I tried the tang zhong method … I immediately fell in love with, the bread is so soft even after some days!
In picture 1 you can see my bread (I don’t have the bread machine neither a special owen!
The recipe I found it on the cookaround forum that I link to follow the process to have this wonderful bread but there is no English translation, so I’ll post my translation here below.
Ingredients:
400 gr flour
4 tbs oil
10 gr sugar
1 tsp salt
225-250 ml warm water
12 gr fresh (or dry) yeast
Set the flour in a bowl, add the dry yeast to the flour (if you use fresh yeast, melt it in some water. Make a hole in the center of the flour and then add the melted yeast). Add the oil, sugar and salt and slowing add the remaining water while kneading. Knead for about 10 minutes, make a ball on which you should cut a cross with the knife on it to help the rising. Cover with plastic wrap and let it rise until is doubled (it depends on the weather but it will be at least 1 hour). Divided the mixture in 2 balls, place on the baking pan previously covered with baking paper, brush it with some water, make some cuts on the ball and cover it with some salt. Let it rise again for 20 minutes, meanwhile preheat the oven at 420/430 F.
Bake it for about 20/25 minutes with a bowl of water on the bottom of the oven.
TOAST BREAD RECIPE (picture #2)
I read on internet about the Tang Zhong that keeps your bread soft for days so I decided to try this recipe for the toast bread and had brilliant results!
Ingredients:
500 g flour (200 g strong/bread flour + 300 g common wheat flour)
200 ml milk
150 g water roux (see below for recipe)
50 g butter (or oil)
2 tbs sugar
5g salt
4 g fresh yeast
water roux:
40 g flour
200 water
With these ingredients I’ve made 2 medium breads.
Make your water roux first: in a small saucepan put the flour and add (whisking continually) the water. When all water is absorbed turn on the heat (soft) and whisk until it get shiny and clear (you can see the bottom of your saucepan). It will take just a couple of minutes. Remove from heat and let it cool down.
In a bowl, start kneading the milk with some flour and the yeast. Add the cool water roux, sugar, salt, butter and then slowing all the flour. Knead for about 10 minutes then let it rise until double (same as for the bread). When ready, roll out the dough in a rectangle and then roll it up really tight. Place it in a plumcake pan (previously greased with butter or oil), let it rise to the edge.
Preheat your oven at 430 °F, bake for about 20-25 minutes. When ready brush some oil on the top of your bread.
It’s great for your sweet breakfast but also for salty ones. I ate it with butter and jam and as a chicken sandwich!
Happy baking, Ilaria