Češpov gnocchi

For a while I gather the courage. And then I concluded pan:

Rising baget

Bottle is just right for the Muster, after which the bend pleh.

The recipe is very detailed and comprehensive describe Chef , so that there would not have much to add.

Perhaps a more practical advice. Bagete be before baking really extensive and deep diagonal cut, because otherwise the loaf will be opened along the middle. With a deep and long enough (from edge to edge) notched test given enough room to rise during baking. Cutting should be used really sharp knife, preferably žiletko or serrated knife for bread.

The result is as follows:

Baked bagete

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

Lower type more flour, a higher type, more black, wholemeal type 1600.

Sharp, universal, soft, smooth, but it is another story, and in terms of hardness alone wheat milling and granulation. Click on the link Mlinotest side of the table, which is a meal fit for anything.

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

I have tried to Žitovo special type of white 400, but Mlinotestovo Primorsko special type of 400, while the Intesa smooth type 500 and 850 baker. Everything is OK.

There is no other than roll up their sleeves and shapes a batter.