Today I want to teach you as I do the bread. To do things to perfection, we would like a wood-burning oven, but I have a very common kitchen electric oven, as well as most people, but I guarantee you that is good too.
To make a loaf small enough for a day to 2/3 fibula you will need the following ingredients:
gr. 375 wheat flour type 0
gr. 250 of lukewarm water
gr. 12.5 fresh yeast (easily found in any supermarket in gr 25)
the middle cucchianino of salt
half a teaspoon of sugar.
Mix the flour with the water in which you have dissolved the yeast, add the sugar and salt and work the dough until it is hard. At this point, put the dough in a bowl high cover with plastic wrap and a dry kitchen above so that the dough remains in the dark.
Let rise about an hour until the dough is doubled. At this point, start working the dough with your hands, adding a little flour if needed, until you get a ball firm enough. Now you give it the shape you like, (usually round), and on a sheet of parchment paper you place in the tank, then put in the oven, doing it on the loaf a couple of incisions with a knife.
Cover with a dry kitchen and let it rise again in the loaf for another 30 minutes.
In the meantime, bring the oven temperature to 200 degrees and after that the loaf will be risen again bake in a static oven heat for about 25-30 minutes depending on the degree of cooking that you want to achieve. Should after twenty minutes, feel the loaf has already formed a crust rather tough. If you leave for 5 more minutes and then remove the bread from the oven.
I recommend you to cook it just before dinner or lunch, eaten hot as soon as pie is truly a delight.
At this point, increasing a little the doses which I have given before, indeed raddoppiandole quietly, you can think of to do also the crushed tuscany.
The dough is the usual, and the process of proving the same, only at the end, half of the dough you have to roll the dough out with a rolling pin until they form a dough of the height of about one centimetre. Put it in a bowl low wide 28/30 cm and flatten it with your hands until you reach the edges. With the fingertips, do a lot of small fingerprints on the entire surface. Add olive oil possibly spandendolo with a brush, or even with the hands up to anoint the entire surface, after which a light sprinkling of coarse salt. At this point, in the oven for about 15 minutes at 200 degrees. Also here we have to check the kitchen to do our crushed too cooked.
This bread is delicious in our bakery kitchen, and lends itself to be eaten with cold meats and cheeses, but also alone.
With the same yeast dough can also be made with fried pasta.
Spread the dough with a rolling pin until you have a dough about half a centimeter of height. Dividiamola into many squares of about 6/7 cm and let them cook in the hot oil until they acquire a nice golden color. This pasta once cooled a bit it is great to stuff with cheese and cold meats.
If you were satisfied with your bread or your mashed and think of them often, I recommend a purchase very useful and will save you a lot of time. A small planetary mixer. There are different prices but they are not very expensive , all the more so that it will not want to very large, and have many other uses in the kitchen. I, for example, in addition to the bread and crushed there I am also one of the bases for cakes and gnocchi and with this speed up a lot of our recipes and it gets dirty a lot less the kitchen.
Although excellent freshly baked, this bread keeps well for a couple of days, and even if not crisp but stays soft. I recommend to wrap it in aluminium foil or cling film.
We are in Tuscany, along with Umbria, is the birthplace of the bread silly, that is, without the salt, even if in Tuscany, a city is done also slightly salty. But the classic tuscan bread is without salt. Has a crispy crust while the crumb is compact and soft.
But where is this tradition to make bread without salt? There are different theories about it and one definitely right there is and I believe never will, because there are many interpretations and answers to this question.
Who makes up the salt to compensate for the strong flavors of the main dishes of tuscany. Just think of the ribollita, the trippa alla fiorentina, to various soups, pappa col pomodoro, the bread, and especially to meats. Very much appreciated at the time, and even now, was the classic salty ham. This theory is refuted, however, by the fact that other regions, especially those of the south, have a tradition of strong flavors, yet their bread is salty.
Then there is the theory of the war between Pisa and Florence. The theory is supported by the wishes that you both started making bread without salt around the TWELFTH century, when Pisa was a powerful maritime republic, and in which the port came the loads of salt, to create economic damage on Florence with whom he was at war, blocked the load of salt destined for the city. So this and the fact that Florence and Tuscany in general they had no salt deposits of its own, was then forced to import salt in the other way, driving up not just its price which at the time was already very high.Then preferring to leave the little that came for the pork and the meat from the store, you start to make bread without salt
Another theory is based on the fact that, according to some, the custom of making bread without salt derived from the fact that the city of Florence imposed duties and taxes, i.e. indirect taxes that are paid for certain activities and, especially, of the taxes to the revenue-I think we all remember the film with Benigni and Troisi non ci resta che piangere, in each step forward and back you have to pay a guilder).
But, above all, Florence is funded with the tax on salt, and from here make a virtue of necessity and remove the salt from every thing we could remove, bread included.
However, in tuscany there are many types of bread. Suffice it to say that not all of the provinces of tuscany eat bread without salt. Pisa, Lucca and Massa, which were cities that were not part of the grand Duchy of Tuscany, to eat bread is strictly savory. One of the most good breads tuscan is produced in the small town of Altopascio, which is located in the plain of Lucca. It is a particular bread that is produced without yeast and without salt. Altopascio although near Lucca was once part of the grand Duchy of Tuscany and also its inhabitants were subject to the tax on salt.
Then c,is the draft of prato, which is produced in Prato, in the Bisenzio valley, and that is already known in the sixteenth century. Very popular for pratesi has an elongated shape and a sour taste.
Not always in the tuscan countryside, the grain was sufficient for the bread of the whole year, then the farmers tried hard, using other components, such as flour, corn, chestnuts, and potatoes.
And here then is the birth of the loaves several cone bread Marocco di Montignoso. It was called Morocco because it was dark as an inhabitant of Morocco.It is a specialty as old as it is tasty. It was used the corn flour, which was much more economic and widespread. The wheat flour was at that time very rare and valuable, and then the bread made of wheat flour was used only on holidays. Along with the corn flour were mixed black olives, red pepper, sage, garlic and rosemary.
Unfortunately, this bread delicious is located only in the area in which it was created, in the province of Massa and Carrara up to the Garfagnana. It was once produced only in the winter, a period in which there were olives, but now, with the olives in brine are produced throughout the year. You can prepare even at home, but loses a lot of its original fragaranza and consistency that takes in a wood-burning oven.
The Garfagnana is home to loaves very particolarie extraordinary, the bread neccio, namely, chestnuts, bread, potatoes, spelt bread.
Chestnut, is used for the production of a flour obtained by placing out to dry in the casotti special with under the fire, and the chestnuts. Once dried and were then ground in water-mills. The bread at this point was prepared using the chestnut flour with wheat flour, or in the absence of this last, boiled potatoes. Between the loaves, the most famous of the tuscan cuisine we remind, the Marocca of Casola, the chestnut cake of the Garfagnana.
The Marocca of Casola is a loaf of about twenty centimeters in diameter, which was mixed with flour of chestnuts, a little flour of corn, boiled mashed potatoes, sourdough and a bit of olive oil. Purtrtoppo of this bread, there is news only of an oven, which produces in Casola, a small town of Lunigiana in the province of Massa Carrara.
The bread of San Martino, was traditionally prepared in the summer of San Martino (hence the name) the eleven of November. It is made with chestnut flour and wheat flour, yeast, warm water and big pieces of nuts. This type of bread is not only tuscany, however, is also prepared in many other mountain areas of Italy.
The chestnut cake of the Garfagnana, are thin muffins are not leavened, made only of flour, chestnut flour and water and a pinch of salt. Cooked on the texts, which are plates of stone or of cast-iron heated on the flame of the fireplace or wood-burning stoves. They are great if accompanied by ricotta, which is traditionally its use, but they can be stuffed with jams or chocolate melted.
The testarolo is produced in the area of Pontremoli, and slightly different in the area of Lunigiana. To Pontremoli is a unleavened bread, that is, that has no yeast, baked in the traditional texts, and which consists only of flour, water and a pinch of salt. The ciaccino, that is a cake of dark brown color that has a curious history. It is said that this kind of flat bread were used by bakers to test the temperature of the oven. Then was fired this crushed, and if it was leavened properly, the oven was ready for the second batch, and that of the bread. And since in those days you wasted nothing, this focaccia was used by the bakers for a snack with sliced cold meats and cheeses.
The loaves baked in Batesville. There are several variants with a mixture of white flour or yellow corn. They are baked in the texts of terracotta, and are delicious with cheese and cold cuts of the area. You are, however, only during the local summer festivals in the areas of Batesville.
Pan di ramerino, a sweet bun typical florentine which in antiquity was done on holy Thursday of Easter, and blessed in the church. Today it is also found in other periods of the year in Tuscany. Rosemary is an ancient word, the tuscan, which indicates the plant of rosemary, a plant that grows spontaneously in many parts of tuscany and, together with the raisins, are the basic ingredients for this dessert sandwich.
The panina gialla aretina and the panina greasy, it is prepared during the easter period in the aretino (Arezzo). The panina gialla is a bread enriched with raisins and saffron, which is consumed with the egg benedict on Easter morning. In panina greased instead is added to the lard and the bacon and pork and goes well with meats, especially the salami.