Box Bread with natural leavening milk and oat for sandwich
We proceed with the string of breads, pan bauletto and leavened products from this period (appreciate it because you will miss all this abundance of recipes on the blog as soon as you change your mind to work at full speed!).
This post should have been written this week, but today, which is such a strange and ambiguous Easter, I decided that between a hysterical cry and moments of hilarity. the only thing I could do better was DO.
So I started writing and I thought about how I have re-evaluated over the years some considerations regarding the Pan Bauletto, Pane in Cassetta and similar (really interesting thoughts, eh?).
Rarely have I found pan bauletto or crusty bread interesting. I have to admit it. I looked at them and thought “what do I know about these flat and cheeky things?” . This was my heretical relationship with this type of bread, at least until I started experimenting with their production with licoli.
I have to do mea culpa and I have to apologize for all the pan trunk and bread in the world, made as God commands!
It is true, it is not only a question of mother yeast, not necessarily you have to produce it with mother yeast, indeed you can also proceed very well with a poolish of beer yeast and still obtain excellent results, but it is also true, I am a ‘passionate and therefore I propose the recipe with licoli.
To make you happy, however, given that of the recipes that I propose, you always ask me for the “recipe with yeast”, this time, I will satisfy you.
In the recipe I will tell you about a pre-ferment with licoli to be created in the evening before starting the dough. Well, this pre-ferment, you can also prepare it with beer yeast, following the following doses:
poolish
- 0.5 g of fresh brewer’s yeast
- 60 g of w270 flour
- 60 g of water
I recommend that you follow the doses, because if you exceed with the amount of brewer’s yeast, you will risk producing a pre-ferment that will not be able to withstand the leavening of the following day. different, in terms of alveolation, from that with the licoli. It is true that mother yeast is certainly something that everyone may not like, but it gives small satisfactions that we cannot ignore.
Without this premise, I can move on to decant the goodness of this pan bauletto: soft, compact at the right point, delicate and not too coarse alveolation (excellent for those who want to spread it over taaaaanta jam!), Excellent to combine with sweet or savory ( I have prepared both French toast and scary sandwiches). It is excellent to toast and maintains its softness for many days, if stored well in a bag. It is also possible to freeze it, in special bags, as soon as it is cooked, when it is cold. I recommend you freeze it on the day of production to keep all its qualities intact.
For now I leave you and wait to know what you think!
Ingredients
for 2 molds of 23 cm
for the pre-ferment:
- 30 g licoli
- 60 g flour w 270 (the same as the dough)
- 60 g water
for oats:
- 50 g of hot water
- 70 g of oat flakes
for the dough:
- 900 g flour
- 100 g ointment butter
- 30 g brown sugar
- 450 cans
- 20 g salt
METHOD
For the preference:
The night before, at around 9.00 pm, prepare your favorite: mix 30 g of licoli, 60 g of flour for all uses and 60 g of water in a tall glass container. Leave at room temperature and let it brew overnight.
For oats:
The night before, after preparing the preferment, take a saucepan and heat the water, add the oat flakes. Stir and leave to rest in a bowl overnight at room temperature.
The following morning…
Autolysis
In the mixer bowl, mix 900 g of flour, 60 g of brown sugar and 20 g of salt and start mixing.
Add 400 g of milk and mix.
Cover with a damp cloth and leave to rest for 30 minutes.
While the dough is autolysis, drain the butter from the fridge and leave it at room temperature.
Dough
After 30 minutes, add all the pre-ferment to the dough and mix it with a kneading hook. It shouldn’t take more than a couple of minutes.
At this point, add a few cubes of butter at a time and leave to string before adding more butter. When the dough is completely stringed, add the oats that we soaked the night before. Lower the speed of the mixer and knead for 1 minute until all the oats are incorporated and the dough will resume stringing.
Cover the bowl and let it rest for 30 minutes.
Creases
Perform 3 sets of creases spaced 30 minutes apart.
At the end of the third set of folds, put the dough in a bulk container and let it rest until it has grown by about 25-50%. It should take 2 to 4 hours.
Sieving and forming
When the dough has doubled in volume, take the dough and put it on a kitchen surface .
Divide it into two pieces of equal size and shape each piece in a round using your tarot.
Proceed to the final molding. Sprinkle in the molds where you are going to put the non-stick spray mixture, or butter and cover with flour.
Flour the counter slightly and turn the dough upside down. Roll the dough firmly so that the seam ends under the loaf.
Move the loaf into the mold and proceed in the same way with the other piece of dough.
Final leavening
Let the dough ferment until doubled, approximately. In the mold it should be about 2.5 cm from the edge.
When you see that the dough is ready, heat the oven to 220 ° C.
If you are using an open mold, you need to glaze the bread with an egg yolk mixed with a spoonful of milk.
Cooking
Put the bread in the oven and bake for about 35 minutes.
After 35 minutes, lower the temperature to 190 ° C F and cook for another 10-15 minutes until the bread registers within 95 °, if you measure it with a probe.
Then take it out of the oven and let it cool completely on a wire rack.
Ottimo!
Grazie cara!
sono felice che tu lo abbia provato e abbia apprezzato ,
un abbraccio forte!
Lucia