Ho sperimentato la tecnica di cui parla Nils. Si tratta di mescolare sale lievito e acqua in determinate proporzioni e lasciare la diluizione a temperatura ambiente – maggiori dettagli qui – ne risulta una lievitazione considerevole; la pasta risulta molto piacevole da lavorare. Devo migliorare la messa in forma del pane.
Vuoi una fetta?
12 febbraio 2010 a 15:04
Si! Looks very good. I too have just started (again) to use this method and it does seem to improve the dough. Thanks for picking this up!
Regards,
Nils
12 febbraio 2010 a 19:53
My pleasure. I follow your blog since the german domain era.
Actually I had the opportunity to taste the bread only tonight. The crumb was well aerated and had a very nice consistency. I still don’t get it how it works
13 febbraio 2010 a 11:51
Me neither. Perhaps the salt is sterilizing the yeast cells, leaving them more energy to produce gases (so they don’t go about reproducing themselves). A very wild guess.