The michetta: how to make the calendering at home?

Calender a leavened dough

As I wrote in the article dedicated to preparation of the michetta, the main difficulty for the domestic preparation is the absence of a machine like the sheeter for the calendering of the dough.

But it is a fantastic solution was suggested! Here it is ..

Let's say that is the usual speech: if the mountain does not come to us, we will go to the mountain. In practice, instead of working a large amount of dough with a large machine, we will work many small amounts of dough with a small machine, the classic Grandma Duck which is used to make pasta at home.

Procedures and ingredients, until the end of the first final of the dough rest remain unchanged.

ingredients:

for the Biga

flour manitoba

gr

400

water (variable)

gr

180

honey

ct

1

brewer's yeast

gr

5

natural baking powder (optional)

gr

10

for the second dough

00 flour

gr

80

water

QB

sale

gr

8

flour for the work surface

QB

Preparation:

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For chariot:

Dissolve the yeast in the water (CTRL + I I also add the natural yeast that helps a lot in the long leavening) together with the honey. Add it to the flour in the kneading machine until you obtain a homogeneous mixture: a few minutes will be enough, a maximum of ten.

Put the dough to rise for at least sixteen hours in a cold environment and is not protected from drafts (the best solution is a ciotolona lievitatrice with lid).

For the final dough:

Pour the chariot into the mixer and mixing, add the flour and, if necessary, water; the water must be added for a short time.
Knead for 20'-30 'at medium speed: the final mixture should be dry but soft. Pick it up into a ball and put it to rise covered (or in lievitatrice) For about ten minutes

Now the dough is ready for the variant displacement. First weigh the dough and divide it into ten or twelve equal parts depending on the size of michette you want to get.

The dough pieces, elongated cigar, go past a first time to pasta machine (clearly at maximum aperture - is not preparing the dough!) ...

... Folded lengthwise on yourself twice, and then again passed through the machine.

Then folded over themselves to roll and allowed to stand, covered, for about ten minutes.

This operation must be repeated twice with the expedient, after finishing the last "cylinder", to firmly roll up each strip of dough and then form it to the ball.

At this point the dough balls should be left to grow for about half an hour, covered and protected from drafts.

After this period of leavening also it recovers the procedure already described previously:

tagliamele form with the typical shape of the loaf: flour it and press firmly but without cutting completely the dough ...

... After two or three attempts is not mistaken more.

Turn it over (to let it grow without the cuts come together free brewing up ...) and repeat the process with all the dough balls.

Cover with the film and the cloth and let rest an hour or so.

Enter (if you have) the refractory stone floor in the oven and heat it to at least 250 ° (personally I bring it first to 300 ° with the function pizza - My oven least have it - to warm up well the refractory floor; then 250 ° to bake). Boil in part of the water with which the time of starting the cooking will fill a bowl in the oven to create steam.

Once the oven has been ready and the resting time has elapsed, arrange the miches again with the cuttings upwards on the blade with the top of the baking paper (in the absence of the refractory surface on a baking sheet covered with parchment paper), lightly moisten them with the vaporizer (type one that is also used to spray the leaves of the plants or the linen to be ironed ...), Pour the boiling water into the bowl of the oven and start baking.

During the first five to ten minutes of cooking, steam the water several times in the oven to keep the steam and encourage the formation of the crispy crust.

As soon as the bread begins to take color, but not before ten minutes, lower the oven temperature to 200 °. The total cooking time varies according to the oven and personal experience (I'm not tired of repeating it: every oven has its own character and its own history!) From 15 'to 25'.

Churn michette on a wire rack to cool them and eat them as soon as possible: I love them with a slice of mortadella.

ADVICES AND NOTES:

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  • Also I put this version of the recipe in the section of the starters that also includes various finger foods and salty snacks, and I repeat: what better snack of a beautiful loaf, stuffed with salami or cheese?
  • Grandma Duck: The classic machine to make pasta at home.
  • A good loaf can be reused the next day: just wet it to the surface and leave it in the oven at 150 ° until it is returned dry and crisp on the surface; It will not be as perfect as freshly baked but still better than some pre-cooked products that are on the market!
  • The calendering process described above returns also useful for home preparation of other types of bread characterized by an internal honeycomb and very crispy crust; for example the baguette!
  • The mythical michetta!

comments

0 #2 FULVIO MONTI 2018-07-23 06:13
Thank you very much!

Quote Think Claudio:
Maybe a month around the web looking for a good recipe especially looking for the method of forming the bread and cylindrical. This recipe explained in great detail and illustrated with photos step by step is the best ever. Congratulations for your work. I hope to be able to find your contact to ask you for more info.
Thanks again for the recipe
Claudio
Quote
+1 #1 Think Claudio 2018-07-23 02:25
Maybe a month around the web looking for a good recipe especially looking for the method of forming the bread and cylindrical. This recipe explained in great detail and illustrated with photos step by step is the best ever. Congratulations for your work. I hope to be able to find your contact to ask you for more info.
Thanks again for the recipe
Claudio
Quote

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