Girovagando per i Foodblog ho trovato questa ricetta postata da Fragola&Limone per il World Bread Day.
Mi ha stuzzicato subito l'idea di farlo perchè mi ricorda tanto uno di quei pani che ho mangiato a Parigi e a New York durante my breakfast at Le Pain Quotidien , a wonderful place with a relaxed atmosphere so much that I opened in Milan. I look forward to.
The original recipe found on the link, I have changed a bit due to lack of ingredients.
Ingredients for one loaf 0 350 grams of flour (I used strong flour)
230 grams of water
14 g yeast Beer
6 grams of salt
1 tablespoon sesame seeds
1 cucchiaio di semi di lino
1 cucchiaio di semi di girasole
3 cucchiaio di fiocchi misti di cereali
1 cucchiaino di malto d'orzo
Procedimento
Io ho impastato con la macchina del pane per fare un po' meno fatica.
Nella ciotola ho inserito tutti gli ingredienti secchi (tranne il sale che ho aggiunto dopo) e ho aggiunto a filo l'acqua in cui avevo precedentemente sciolto il lievito e il malto. Ho lasciato impastare per tutto il programma di mixture, which takes about 30 minutes. A program is complete I removed the dough from the machine, I've beaten a few times on the board and I gave him the form of a ball that I moved into a bowl greased with oil for the first rise took place in the oven at about 30 ° (program rising).
When the dough has doubled in volume (after an hour volume), I have deflated a bit 'and I did the folds of type 2, those with whom you bring the outside of the ball toward the center and I put everything to rise again for another hour.
Meanwhile I turned on the oven to 220 degrees (static) and I did warm up well.
Past rising time I baked everything for 30 minutes after recording the surface with a razor blade.
And here the result is a fragrant bread!
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