Češpov gnocchi

The next day primešaš everything else (100g flour type 500 save) + 270 ml of lukewarm water (the original recipe was 170 ml but mogu holders un chef really wet flour and al I am very dry). So from the start you get wet and sticky dough, which then gradually post the remaining flour until you get a slightly firmer dough. Test the consistency was kind such that the dough into a ball up image and let rise for ga. If after 15 minutes about the same structure, then it's okay. If it has climbed all over the tank, but it is too soft and lacks flour. Add flour, and massages just repeat the exercise.

Leave to rise for up to 2x volume, cutting the dough into 12-16 equal pieces and make them into loaves. Since the dough is a little harder, it is possible to design. In Cucina have done very interesting shapes.

Menu could not be kidding with this, so I made classic rolls. However, the technique štručkanja do not trivial. At least the book so they say.

Goes like this:

1. Sploščiš dough with fingers to pizza.
2. At the close it develops into a loaf, so it zvijaš against himself and the vsakerm zavihu potlačiš fingers into the groove (opening between the flat and cylindrical part).
3. Edge of the dough into a loaf zatlačiš deep.
4. Turn the loaf so that the smooth part of the table, stitch (where you are shoved into the edge of the loaf) at the top.
5. Now this beautiful loaf with your fingers again sploščiš into the sole.
6. Left third of the sole prepogneš to the right, the right third of the left.
7. Potlačiš again with your fingers while you make you get to the desired width of the loaf.
8. Now close the CoM pancake back into the loaf and otherwise start on the side that was before folding to the left.
9. On povaljaš slightly back and forth to get an even shape.

In the science section of today's mail, we are dealing with how mesas any type of flour? If you want a bit and you really picajzlast the recipe says that you need Farina di grano Tenero 0 and know that it serves our smooth flour type 650, then you could imagine that this is somewhere between type 500 and type 850, which are in We somehow standardized. You may also do this mathematically precise.

Percentage of flour type 500 in the mix, which you would like to conform to the type 650 (850-650) / (850-500), or. 57%. Flour type 850, therefore, need 100% -57%, thus 43%. In a similar way we can get to any type of flour, at least in mineral content, as discussed in the type of flour. How will it affect the your masterpiece, but I can not tell. Essential information, such as power or at least gluten protein and fat but no. Even on dedicated mokah usually does not write for any purpose, Sat Half is for the.