The michetta: how to make the calendering at home?

As I wrote in the article dedicated to preparation of the michetta, the main difficulty for domestic preparation lies in the absence of a machine such as the dough sheeter for rolling the dough.

But a great solution was suggested to me! Here she is..

Let's say it's 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 quantities 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 rest of the final dough remain unchanged.

Ingredients:

Preparation:

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 an environment that is not cold and protected from drafts (the best solution is a bowl lievitatrice with lid).

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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 dough must be dry but soft. Collect it into a ball and put it to rise covered (or in the lievitatrice) For about ten minutes

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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 obtain.

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The pieces of dough, stretched like a cigar, must be passed for the first time to the pasta machine (clearly at maximum opening - the dough is not being prepared!) ...

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... folded in on themselves twice and then go back to the machine.

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

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This operation must be repeated twice again with the precaution, once the last “rolling” is finished, to firmly roll each strip of dough on itself and then form it into a ball.

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

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Once this leavening period has also passed, the procedure described above is resumed:

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

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 … After two or three attempts he is no longer wrong.

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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 plastic wrap and a cloth and let it rest for about an hour.

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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 - at least my oven has it - to heat the refractory surface well; then at 250 ° to cook). Boil some of the water with which at the time of cooking a bowl will be filled in the oven to create steam.

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When the oven is ready and the rest time has elapsed, place the michette again with the cuts upwards on the shovel with parchment paper on top (in the absence of the refractory surface on a baking sheet covered with parchment paper), wet them slightly with the steamer (such as 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.

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

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As soon as the bread begins to brown, but not for ten minutes, lower the oven temperature to 200 °. The total cooking time varies, depending on the oven and on one's personal experience (I never tire of repeating it: each oven has its own character and its own history!) From 15 'to 25'.

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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 michetta can also be reused the following day: just wet it on the surface and leave it in the oven at 150 ° until it is dry and crunchy on the surface; it will not be perfect as freshly baked but always better than certain precooked 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!