|  Boškarin Slovenia is beautiful. Croatia also said to be. Slovenia has an excellent wine. Croatia also said to be. Slovenia has an excellent olive oil. Croatia also said to be. And we went to check it out.  Momjan the Piran Bay in the background Over the place Momjan the church from its garden and wonderful view of the Momjan, olive groves, nurseries and Malvasia momjanski muscat, and more on Sečoveljske pans and Bay of Piran. When the church is dominated by family Sinković (Agriturizmo San Mauro), grown, bred, producing, treating, processing, macerira, fermentation, weld, cook, anus, vkuhava, distilled, marinated, baked and soul, everything around there is growing glands and is .  Olive  Fuži with truffles  Vines More than a correct wine, excellent dry meats and cheeses, wonderful Bobic, fuži rich with truffles, great marinated and then damped boškarin (old Istrian cattle), unusual desserts (chocolate dumplings with truffles, mousse with momjanski muškatom) and grappa as is fitting for finale.  Bagetke During kruhopeki circulated myth of sifting flour. Ribn'čani also sell special sieves for flour. Felicity Kalinšek each bakery recipe starts with "sift flour. So what is the sowing of this? Why? Andrej Goliath in the Book of Bread - Bread explains this as follows. Yeast for their actions and needs oxygen to the screening flour "ventilated" and equipped with enough oxygen for subsequent fermentation. In the same breath added that in today's times, sift flour is no longer necessary because they bought flour enough ventilated. Another Štorje circulated to the flour zaredijo like moths to the screening can be excluded. Even worse is that the cat walk and shit in the flour to the screening of their shit taken out of flour. A little more moderate interpretation is associated with painful Slovenian history, when there was to eat more than black flour and then the housewives for the holidays presajale flour to make the semi-black, if not white flour. Res wrong world that we have today for polnozrnato not only black but still has a bran willing to pay more than the white, in which it is almost half the food grains for livestock. Anyway, from the biochemical point of view is the yeast fermentation for both aerobic (in the presence of air) as well as anaerobic (without air) digestion. First is aerobic, which produces carbon dioxide when the air (actually oxygen) is more to come anaerobic metabolism, which produces ethanol (the same joke as in beer and wine), which later evaporated in baking. Here we znanstevno explanation still does not lead to an answer or do something good for bread, when flour before mixing with water, yeast and salt sieve, except that this is removed, khm, ..., impurities. Professor Calvet in its core kruhopekarki book The Taste of Bread for the long and wide despise all the techniques that excessively oxidized dough. An example of this technique is an accelerated machine kneading, add flour protein or other oxidizing additives, kneading with inadequate gnetilniki, add salt before the end of kneading and pressing with a constant exposure to air, for example, when in the hands gnetenju. Apparently, the oxidation agent and bleach razkrajala substances (mainly organic acids) that give the bread flavor. I do not know. Sometimes I presejal meal today is no longer screened. I do not that. Once should be done parallel test to zaprmej things to come clean. I was in Paris and I could not help it, that would not be picked up at 8 Rue du Cherche-Midi, the star bakery Boulangerie Poilâne. I had time enough to tavelik I grabbed one loaf and one apple pocket that I at least replace the calories lost while driving with two underground trains and then pat the kufrom value to a bakery. 1.9 kg lump I basal in kufr, apple pocket vase, and delivered to the airport.  Poilâne mich What is it anyway? Poilâne is known primarily by bread nsio leavened with yeast, but with an acidic test. Some call it the fermentation with wild yeasts. It is a traditional way of preparing bread, which was sometimes used by all, until someone in Vienna began selekcionirati organisms from the acid test and found that the most effective for the fermentation of Saccharomyces cerevisiae and is entered into mass production. Principle of baking with sour test is very simple. You need only flour and water. The first day you take the same amount of flour and water, mixing and leave covered on the counter. Dopolneš second day with the same mix. The third and each subsequent day odliješ half sour lumps and "nahraniš" the flour in the same quantity and ratio as at the beginning and instead of the bench fermentiraš in the refrigerator. After one week will brozga ready for baking. In detail explain other time. Because of acid test not only of Saccharomyces cerevisiae, but also other organisms, the bread not only risen but also acidic, which we also used to Slovenia, as well as the wider Europe Sun Only in San Francisco Sat mahnjeni the leavening agent and is difficult to obtain nekislega, in New York who like rye bread, which is often prepared from the acid test because of some other effects, which I will speak again, and in Ethiopia, where their local cereal tef stolčejo in man-and polnozrnato meal, after the previously described procedure skisajo (By the way, when you once sour dough, no more half zlivaš site, but in half zamesiš dough) and then it just sour dough that looks like dough poured into palačinkino hot pan and baked a kind of pancakes, appearance and taste spominjajoče the old gray Vileda cloth. Anyway, sour bread is worth a try. Poilâneov was slightly dry, but it was great after a short toastanju.  Slices loaves Poilâneovega Much better than to watch, but with bold goose liver.  Poilâneovega slices loaves of foie gras Again, this cherry, sweet, crisp, ... From 5.-7.6.09 in Brda. Did you know that Mariborska Association of Cooperatives organically raised calves and marketed under the name of Pohorje Beef? Now you know. Outlets are generally in Maribor, that it is available also on the Ljubljana covered market. Sometimes we miss the ice cream made on the Porec Riviera and set off in the interior of Istria, away from the coasts and seas. Places where truffles grow, and asparagus. In the summer it is usually in the interior even more hot as hell on the coast, it is the off season so much more pleasant inside. April, May, September and October are the proper months to visit. Motovun is just the right distance from the main roads, that is besieged and close just right, it is not dead. Situated on a hill overlooking the valley Still, with a fantastic view of the entrance edge and undulating countryside south-west. New York Times describes the landscape as Tuscany 50 years ago. Maybe. From the American perspective. But it is not important. It is important that this is a very pleasant place for people who are comfortable with ourselves and do not need constant external stimuli to maintain a sufficient level of adrenaline. And in that state of consciousness is required to enter the tavern and left Mondo culinary pleasures. Mondo is not terribly sophisticated restaurant, but it is in their dishes very simple and authentic, but with moderate elegant serving Saturate the eyes. Here below, together with the chicken soup and špargljevo frtajlo we anointed with bread for € 40. Worship the white house chief.  Paštica  Rib eye steak with truffles in Teran sauce  Orange and almond semifredo
Not exactly news that the small bakery in favor before velepekarnami and their sales channels, which are large retail chain. Velepekarne in the last few years much prevailed range of bread and successful marketing campaigns spromovirale "home" bread ala Venison, Martin and others. And so, as the failed small shops have failed as small bakeries. As we all drveli only in velecentre. The problem of large bakeries is very classic. The concern for profit is far ahead of concern for quality and small bakeries here not played its role and to attract quality clients. This is probably also a reflection of our consumers. Are we ready for a good bread to deduct any cent more and do some step further? It is interesting to look at the statistics of large and small bakeries in Europe. Italians, for example stereotyped asociiramo with good food and they buy 90% of the bread in small local bakery. British, again stereotypically, considered at least interesting culinary nation. The small bakery a few enthusiasts symbolic 3% buy bread. Here we, too, somewhere. Cereals controls 25% of the market, and Bakery Grosuplje Mlinotest of 10% and 7% of the Spar. Imagine this is over, what you eat bread, then go to your nearest and ask for baking quality bread. Others suggest for irrigation in Ljubljanica. 
Mon summing Part, the gastronomic misery at Ljubljana Castle to the end and it ended with a very promising dvojcem Inn As well as house Franko. I look forward to. Remain free space for a restaurant (not one), cafeteria with snacks (during interviews), club bar, wine shop (during interviews), trade cafe - confectionery and trade čokoladnico. Kihnte coins from under the bed and zagrebite for the remaining bars.
 Ciabatta Ciabatta is one of the more fussy bread. Not so much to eat, as the narest. It is essential for ciabatta is a very wet dough (80% water depending on the amount of flour), a little yeast (1% in volume of flour), and no pressing the first and second fermentation. For good ciabatto is also important predfermentacija or indirect zamesitev, as it is officially said to be known in our country. It is for this to knead dough the day before to develop a fuller flavor. The French say this poolish, Italians Biga. The only difference is the fact that in poolishu 100% water (depending on the amount of flour), respectively. the same quantity of water such as flour, and in principle BIGIA same rate as in the final test. Another parameter that affects the final percentage of the bread dough before the final test. This percentage is very different and vary between 15% and 50% somewhere. However, the upper ciabatta was made as follows: Pre-fermentation: - 250 g of flour type 850
- 250 ml lukewarm water (room temperature)
- 2.5 g yeast
I mixed all the ingredients together, close the plastic pot and went to sleep. Final zamesitev: - 250 g of flour type 850
- 150 ml lukewarm water (may be slightly above room temperature)
- 2.5 g yeast
- 10 g salt
- 1 tablespoon olive oil
Predvzhajano testo I diluted with 150 ml water and 2.5 g yeast. Then I add half of flour (125 g), agitation, add salt, olive oil and remaining flour (125 g). With blender I knead 15 min. At the time it mixed with a spoon also 15 min. Gnesti it is not that because the dough premokro. Then I let the dough vzhajalo to twice the volume, it folded a few times (the third in both directions), set up in slippers and put baking paper in bed. A? In baking, I put three baking paper, next to each other, so that the ciabatta not touched. Some kind of mold in baking paper, I have done. Then I pošprical with water (do not know if it was absolutely necessary) and drove to the middle grid in an oven heated to 250 ° C and 30 min heck, it would be enough 25 min.
In London these days going on a meeting of members of the club G20, their loyal fans and an equal number of police officers. This is apparently an vele event where you give veljaki hand, supporters throw Molotov cocktails, police and fire with gumijavkami. Full party. In order to be something serious such groups we have not heard of bother, so that may have no significant issues related to these meetings as who will cook and what to eat. This time, the Finance Minister and other prisklednikom cook Jamie Oliver and the rest will probably go to the fish & chips. And what they will be Jamie scumpral? Skopirano of Works: Appetizer: fried Scottish salmon with seasonal vegetables, beans, garden salad with herbs, mayonnaise and Irish soda bread and the garlic. Appetizer for vegetarians: goat cheese with roasted šalotko, seafood and Irish soda bread and the garlic. Entree: roast lamb, potatoes, asparagus with mushrooms and peppermint sauce. For vegetarians: luštrkom with potatoes and asparagus and mushrooms. Dessert: fruit pie and custard home. Simple, homely, local, British. Without pretensions to become a global gastronomic event, because it is not easy, though it sounds like one. Also during the visit of the Queen and the EU Presidency has been with us to hear various comments on various occasions to such late dinner. Anyone who has ever been on what a serious mission with a few meetings a day knows why McDonalds is so successful. Because the big mac in Culukafriji the same as anywhere else and, as in the evening, after all these meetings as a hungry lion, and would prefer to eat a pot of domestic barley soup, but because it is not to obtain, many choose sprijazneš with two big macoma as but leave all the work in the culinary adventure. | |
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