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World Bread Day 2010

This year Zorra opened the World Bread Day e questa è la 5° edizione.

Alle altre edizioni non avevo partecipato, un pò per mancanza di tempo, un pò per pigrizia, un pò perchè il pane non mi aveva mai dato grandi soddisfazioni....ma da quando ho la PM la musica è cambiata....le soddisfazioni sono grandi e quindi la partecipazione all'evento d'obbligo!

PANE AI 5 CEREALI CON PASTA MADRE E SEMI DI ZUCCA

La ricetta è di Glutine , the original will find it here : here as I made it myself.

Ingredients 1 loaf about 1 kg: 350 g

400 grams of sourdough bread to the mixture for 5 grains Il Molino Chiavazza "
25 grams of extra virgin olive oil 175 gr olive

water about 8 g salt
2 handfuls of sunflower seeds
whole wheat flour for dusting qb

Kenwood In the bowl of dough to put the fragmented along with almost all water and melt with whips. Remove the hoses, put the dough hook and add the oil and flour. Knead for 5 minutes then add the salt and the remaining water (adjusted according to the needs of the pulp). After a couple of minutes uniire the seeds.

Knead for about ten minutes, flipping occasionally until the pasta ottenre Mobido but not sticky dough.

Turn on floured surface and work a couple of minutes by hand.

Bell Cover the dough and let rest 30-40 minutes, after which shape it desired (mine was to be a donut, but never mind, I removed before cooking the center circle around which I wrapped the dough during baking and you are almost joined at the center and partially detached at the junction .... .. but never mind).

Sprinkle whole wheat flour a clean towel, place the loaf, cover and let rise in a warm for 3 hours (oven with light on).

Preheat convection oven to maximum. Just before baking in the oven put a pot with boiling water. Flip the loaf on a tray dusted with whole wheat flour and record it for long.

Slide the loaf upside down on a hot pan, lower the temperature to 230 ° C and cook 7 / 8 minutes. Delete then the pot of water and remove the ventilation function.

Continue cooking for about 20 minutes, then lay the bread on the grill of the oven, lower the temperature to 180 ° C and continue cooking for another 10 minutes with the oven in the slot (the oven door kept open with to move the handle of a spoon).

Cool completely before slicing.

Very good and soft even after a few days, if stored properly.

the next!