I was in Paris and I could not help it, that would not go out at 8 Rue du Cherche-Midi , the celebrity bakery Boulangerie Poilâne . Time I had just enough that I grabbed a loaf tavelik apple pocket and one that I am at least replace the lost calories between the two trains run underground and then tapping the kufrom value to the bakery. 1.9 kg loaf I Basal in Kufra, apple your pocket, and went to the airport.
Poilâne Micha
What is it about anyway? Poilâne is famous for its bread, which nsio leavened with yeast, but with acid test. Some call it the fermentation with wild yeasts. This is the traditional way of preparing bread, which was sometimes used by all, until someone in Vienna began selekcionirati organisms in sourdough and found that the most effective for the rise of Saccharomyces cerevisiae and began 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, leave covered mesas and on the bench. Dopolneš other day with the same mix. The third and each subsequent day odliješ half sour masses and "feed the" meal in the same amounts and proportions as in the beginning and at the counter instead, fermentiraš in the refrigerator. After one week the brozga ready for baking.
In detail explain again the second time.
Since the acid test not only of Saccharomyces cerevisiae , but also other organisms is not only leavened bread, but also acidic, so we just used to in Slovenia, but also more widely across Europe Sun Only in San Francisco Sat mahnjeni on sour dough and it is difficult to get nekislega, in New York love rye bread, which is often made from sour dough, due to some other effects, which I will speak once, and in Ethiopia, where their local Tef grain pounded till tender in whole-grain and wheat flour, by following the same procedure skisajo (by the way, once you got sour dough, not zlivaš over half the page, but zamesiš half of the dough) and then it fermented dough that looks like palačinkino dough molded into hot pan and bake kind of pancakes, looks and tastes a reminder of the old gray Vileda cloths.
Anyway, sour bread is worth a try. Poilâneov was a bit dry, but it was great after a short toastanju.
Sliced loaf Poilâneovega
Much better than to watch, but with fatty goose liver.
Poilâneovega loaf slices with foie gras
Excellent, Carinthia ga still preparing the virtual and what we call sour rye bread, but it lubricate the greaves and cut domestic pork leg ...
Mhmhm this one last piece of liver please
This one sour rye bread is also known in Bavaria (Sauerteig). Moreover, when we say that in Carinthia mednce yeast. Every housewife ga has saved from the last baking.