I arrive quite on time this time, since only a week has passed since you attacked me for the super blob focaccia recipe (hahahhaha).
Oh well guys, you will understand that in this period time seems to fly, although sometimes it stops and keeps us suspended.
But I’m not here to complain, I’m not here to argue on the COVID issue (there are already those who do it abundantly without request …) because I would say that’s enough. I am here only to give you positive ideas, and I will do so for the duration of my stay on these social channels.
When outside you cannot change what is happening, you can choose to adapt to situations and experience what happens in two forms:
We have chosen to continue to show what we can productively do to spend our time at home in a certainly comforting but also formative way.
Let’s say that the stops in life always serve something, even if sometimes they hurt a lot (I’m not ignoring what surrounds us, because it also affects me) but the fact of stopping for the second time really allows us to make a local mind and understand that not only those who have a strong power of adaptation (mental, physical, psychological ..) succumb.
I’m not saying it’s easy, we too have moments when the only thing we would like to do is bang our head against the wall, but we don’t even want to passively live this time that we are allowed.
Among the various jobs we are carrying out these days (thank God), I find the time, therefore, to provide you with material that can brighten your days and especially your belly.
When I was at university, I spent many hours in the laboratory and I studied viruses a lot.
I won’t give you absurd explanations on the subject (we have so many improvised scientists lately hahahah, I don’t even have to do it, right?) but one thing I would like to tell you:
“The ability to overcome species barriers is a consequence of the constant and relatively rapid evolution that characterizes viruses and at the same time, the selective force exerted by the host will represent a further stimulus for the adaptive abilities of the virus” quoted a text.
Now let’s play a game: let’s put ourselves in the shoes of a virus, okay ?!
Why not start thinking just like him?
In this difficult period, we find ourselves having to adapt to the host system, to a closed system, which imposes rules on us, sometimes sensible, sometimes not, but we are here. Now.
What to do?
In my humble opinion and the way I see things (in a too positive way?! You tell me) we must implement a constant, slow, difficult, sometimes unjust and unwanted, evolution and see the difficulty as an adaptive stimulus.
I propose you to read a lot, study things that until yesterday you didn’t have time to study (because you said you didn’t have time, right?!). Do sports at home (for those who complained, like me, having to go to the gym is top, right?).
Learn to make bread, that if they close us, as I say, at least we won’t starve (hahahha you laugh guys, eh!)
Get informed, spend hours on social media but in a productive way. Restore your website.
In short, choose what to fill your days with.
CHOICE OF INFORMATION
I told you, choose what to fill your days with. This also means choosing where to draw information about what’s going on. Don’t let the “psychological violence” given by some information hit you, or at least try.
A very good psychologist, during the first lockdown gave simple practical advice to not go crazy with all the avalanche of information that our brain perceives. How to do? listen to the news only once a day, preferably in the morning. Same thing for the information read in the newspapers. Do not continue to hurt yourself by reading and listening to things all day and above all, DO NOT DO IT IN THE EVENING !!! Our brains need some time to process information and when it does it gets a little shaky. So, if you’re going to do it in the evening, imagine that party in our head and bye bye sleep!
Well, now comes the fun. After all this we get to concrete things. The recipe of focaccia.
I proceed and do not dwell further in order not to fall into banality and obvious things already said.
see you soon, when I have another super recipe to show you.
fermentation: 24 hours*
INGREDIENTS for preferment with brewer’s yeast*
- 400 g w300 flour *
- 200 g of water
- 0.5 g brewer’s yeast
IF YOU CHOOSE SOURDOUGH RECIPE:
70 g sourdough
INGREDIENTS for the dough (if you choose to use preferment with brewer’s yeast)
- the preferment with brewer’s yeast
- 100 g of w300 flour
- 120 g of water
- 30 ml of oil
- 8 g salt
* flour: if you use pure flour it will be better to use a flour with a w between 300-320 to sustain a leavening of at least 24 hours. In case, like me, you love rustic flavors and flour mixes, I usually use a mix of Molino Grassi Miracle Flour and Molino Grassi Manitoba
Miracle flour is a basically weak flour and therefore balances well with Manitoba which has a higher w.
* maturation: you can manage maturation by increasing or decreasing the timing and you can do it by decreasing or increasing the yeast, so if you have less time add the yeast and use 2 g for a 10-12 hour leavening. The flavor will obviously change.
* question brewer’s yeast or sourdough: I have tried both and here I will bring you both versions but, I must be honest, although I love mother yeast and as you know I am a big fan of its many variations, this time it wins at hands down the version with brewer’s yeast. Anyway, I leave you the doses for both cases so you can give me your opinion about it 🙂
RECIPE WITH BREWER’S YEAST
If you use brewer’s yeast,18 hours before, prepare it by mixing all the ingredients in a mild way and put it in the fridge at 4 ° C to mature.
The next day, put in the mixer (I used My Miss Baker Bernardi) and start kneading by adding all the flour and gradually adding the water. String well and only when it is well strung add the oil slowly. Finally add the salt.
Put in a bowl and give a series of folds. Then leave to rise for about 2 hours in a bowl, covered. After two hours, spread out in a pan and let it rise for another hour. Then grease with a solution of water, oil and salt and make the classic focaccia “holes”.
Bake in a preheated oven at 250 ° C and cook for about 20-25 minutes, or until golden brown.
In case you use sourdough, refresh it. Once ready, dissolve in water (320 g) and add all the flour (500g), mix well until everything is amalgamated and let it do half an hour autolysis.
After half an hour, resume the dough and slowly add the oil and string. Finally add the salt.
Make 2 rounds of folds every hour and then leave to rise in the fridge until doubled.
When doubled, put in a pan and let it rest until it reaches room temperature. Make the classic “holes” of the focaccia, add the solution of oil, water and salt and make the holes again.
Wait another half hour and bake in the oven at 250 ° C.