Češpov gnocchi

The times are not very funniest things. Do you? Today, money is running out of bread, about a year ago have been numerous debates on the expensive bread, which are likely to be substantial support kruhomatov producer lobbies, who have gone to med. Why pay high margins dealers and bakers (not sure if we then made clear by the end of who you are cutting a bigger piece of cake), if you can bread, that staple food, sleeping all alone. The kruhomatom at all. Follow the simple instructions, set your timer in the morning and smell of freshly baked bread.

But another issue is not about kruhomatih, but on some other property. Here's the middle of the real estate crunch, which no longer knows how much something costs, since none of it really does not buy any, and indeed does not sell, unless it is a force to be narest some nice deal. If fat dnar. And perseverance. And so I reached into the hands of Mr. and sellers do business and bought a century drvenog Ken .

I do not know it now for, but the ed books the other way around means, or the property? Turning, the tool is standing over there on the bench since the initial installation at the same position as ga 7.7 kg when he really is not harvested in the cabinet after each use. I do not know, but I have now for Unima Kekec the land registry reported that mothers in a large mixer home al right? When you have done an inventory, they asked a lot of things that can be made ​​by the end of all time playing with SPSS s numbers and tortured to unconsciousness.

While the bread is baked from the time before electricity and despite the knowledge recipe for bread lazy, in which there is no reason for the failure and without a drop of sweat, it is possible to quickly come up with any particularly good reason to buy the Kenwood conditioner. For example, one kneading dough can vac the kitchen, I fold pomito dishes from the dishwasher and ga supplied with dirty and add some flowers.

Essentially, there is the fact that until we know how the recipes appropriate to describe the condition of the test, it is difficult for the ignorant to know what it is homogeneous, elastic, smooth, neoprijemajoče, smooth, medium dense, dense, ... If the recipe says turning 10 minutes, you can not falit.

But still, after 5 to 10 zamesitvah these is quite clear about what must be the batter. I always ask is, or would you rather have a little kneading or not? And this dilemma exists even when kneading, the recipe up or down. In Krejan and Levec, these are they that Ljubljana's market baked breads, spelled and other on-site in a mobile furnace, saying that for normal bread you need 30-40 minutes of hand kneading. The Kneading Häussler of their offer, only 12 min. Chef this is done while listening to three songs.

Same unscientific methods and explanations. Therefore, I will all of these myths in future episodes gnocchi brave attempt either to confirm or refute the principle of myth bustersov, therefore, with strictly controlled experiments in laboratory conditions kitchens.

But the next time. Time to end a nice recipe, copied and adapted from Cucine.

You need:

• 140 g of flour type 00 (Farina di grano Tenero 00), or smooth type 500,
• 150 g of flour type 0 (Farina di grano Tenero 0), or smooth type 850, but also with the purpose for the dough, which typically has a higher gluten content, which will help offset the shortfall in the next mokah gluten,
• 125 g rye flour,
• 25 g of corn flour (I used a single white corn flour)
• 25 g of barley flour,
• 10 g of malted barley (or the same quantity of the most dirty cane sugar),
• 10 g of salt (in Cucina claim that the DAT 12 g, I would prefer to put in some gram less)
• 7 g of the dry yeast
• 25 g of olive oil
• 35 g of sunflower seeds and sesame (50:50) + a few sunflower seeds for the dry shake.

You start with 280 ml of water, malt and yeast, add flour and mešaš. On foot or in strojčku. At about three quarters of added salt, add flour and oil, gneteš on and in a few minutes, gradually adding the remaining flour. I am kneading the kneading machine with 10 minutes, but the essence is that the dough is medium-soft, supple, elastic and not stick to bowl, whatever all this means.

Vzhajaš in a greased bowl, covered with greased foil to double volume. Then namažeš oblong baking dish and ga potreseš with bran or oatmeal. Dough potlačiš, develops into a loaf, you put in a baking dish with milk and premažeš potreseš with sunflower seeds. At 180 ° C pečeš 20 min, then shaken in a loaf grid and pečeš for 10 min.

Ohladiš on the grate, and cut off a suitable piece of ga namažeš properly pâté .