Češpov gnocchi "Bagetke

Bagetke

For some time I gather courage. And then I conclude tray:

Fermentation baget

Bottle is just right for the swatch, it may be necessary to bend pleh.

Recipe is very detailed and comprehensive describing Chef, so that there would not have much to add.

Perhaps a thumb. Bagete, before baking really extensively and deeply cut obliquely, because otherwise it will open the loaf along in the middle. With a sufficiently deep and long (from edge to edge) slits placed the test room for fermentation during baking. Cutting should be used really sharp knife, preferably žiletko or scalloped bread knife.

The result is showing the latter:

Baked bagete

A few technicalities. Chef says that our type of flour equivalent to 400 French type 55th Is not the case. Type of flour is a very simple matter. You take 100g of flour, it zbrnaš to 900 ° C. Weigh, what is left, pomnožiš by 1000, zaokrožiš to 100 and you get exactly the type of flour. If you are the Frenchman, but pomnožiš by 100

The lower tip more white flour, high tip, more black, type 1600 wholemeal.

Sharp, universal, soft, smooth but it is another story, and in terms of hardness of single wheat milling and granulation. Click on the link Mlinotestovi the table to which flour is suitable for you.

Italians are a little different:

Farina di grano Tenero 00 tipo = type 550,
Farina di grano Tenero tipo 0 = type 650,
Farina di grano Tenero tipo 1 = type 800,
Farina di grano Tenero tipo 2 = type 950,
Farina integrale di grano Tenero type = 1700th

Then have the tags still on gluten content, passing it like this:

Up to 170W: the cupcakes and grisine.
From 180W to 260W: for bagete, oil breads, pizzas, pasta.
From 280W to 350W: Pizza, pasta, egg, ...
Over 350W: for specific purposes.

I myself tried to Žitovo Special white tip 400, but Mlinotestovo Primorsko particular type 400, of the Intesa smooth type 500 and 850 bread. Everything is OK.

There is no other than roll their sleeves up and gnest dough.

hood

February 9th, 2009 at 4:30 pm

Hur, Saso is bagete bake! ... Kongratuliram seem really fletne! ... Otherwise, I am so very in-depth study mok like you, so I also wrote the Italians allegedly ... the whole mess anyway, because what you wrote, with grano Tenero, then majo PE shall be one of four grano duro ... guess to the French what complicate ... but bottom line is the same as the bottom line of your record ... once again, bravo!