DOUGH BREAD - ALL THE TRICKS TO PREPARE IT AT HOME

Identity Card of the Recipe

245 KCal Calories per serving

Ingrediants

500 g of Manitoba flour
300 ml of water
8 g of salt
6 g of fresh brewer's yeast or 2 g of dried brewer's yeast
50 ml of extra virgin olive oil

Materials Needed

Bowl
Transparent film
Sieve
Wooden ladle

Preparation

CHOICE OF FLOUR To prepare an excellent leavened dough, it is important to choose a strong flour, that is a flour capable of developing a lot of gluten in contact with liquids. This particular flour is known for its excellent content in terms of gliadin and glutenin, two peptides which, activated by contact with water, form gluten, which in turn is capable of trapping the gases generated during leavening.
SIEVING THE FLOUR is an important precaution to ventilate it, or to oxygenate it: by incorporating the air inside, the dough will be lighter and softer because the greater amount of air trapped in the flour will allow better absorption of water, consequently gluten it will form more smoothly. Furthermore, this simple procedure will allow us to obtain a lump-free dough.
PREPARE THE YEAST: make a groove in the center of the flour, add the brewer's yeast, sugar (or barley malt) and a little warm water. Mix the mixture with a wooden spoon, trying to incorporate a little flour.

A few more tricks
Mix with WOOD spoons: steel can alter the fermentation processes.
Mix with WARM water (30-38 ° C): yeasts work well at mild temperatures.
Remember to add SUGAR, honey, barley malt or agave syrup: sugars are a source of nourishment for yeasts.
Cover the bowl with transparent FILM to maintain the right degree of humidity and prevent the surface from drying out.
The ideal yeasts for bread are natural ones, that is brewer's yeast (dry or fresh), mother yeast (in doses equal to 30% of the total weight of the flour) or poolish.

FIRST LEAVENING: cover the bowl with cling film and let it rest for 20 minutes in a warm environment.

The leavening temperature is essential to allow the dough to ferment naturally: remember that the yeasts begin to die when exceeding 50 ° C. To facilitate leavening, it is advisable to let the dough rise in a warm environment, such as the oven. preheated for a maximum of one minute, but turned off, or next to the stove or radiator.The leavening times may change according to the processing time and the environmental conditions (humidity and temperature) in which the mixture is left to rest.

PREPARE THE DEFINITIVE DOUGH: when the pre-dough appears swollen and soft, mix the dough by adding the extra virgin olive oil and slowly incorporating the remaining flour. As a last ingredient, away from direct contact with the yeast, add salt, preferably dissolved in a little warm water. Salt should be added as the last ingredient because, unlike sugar, it could negatively compromise the action of yeasts.
WORK THE DOUGH with your hands for a long time (for at least 10 minutes), beating the dough on a work surface to favor the development of the gluten mesh.
Place the dough to LEAVE in the bowl, covering with cling film. Let it rise for a long time, for at least 3 hours or until the dough triples in volume.

Don't rush!
Haste is the enemy of leavening: doughs need to rise slowly: in this phase, there are many variables that can influence the success of the bread (temperature, humidity).
Avoid drafts, which could dry out the dough: to remedy this inconvenience, remember to cover the dough with cling film.

When the dough has risen, it can be used for the most varied uses: the dough can be cut into pieces to obtain sandwiches, spread with the hands to obtain focaccia or, simply, shape to obtain a large loaf. In all these cases , we recommend letting the doughs rise again for at least an hour, preferably in the oven off but with the light on.
COOKING: once the third leavening is over, you can proceed with cooking. Leavened doughs require cooking in the STATIC OVEN: to obtain a crispy crust, a pan of hot water can be placed in the oven to be kept during the first phase of cooking (the crust will form thanks to the presence of steam). The temperatures and cooking times may vary based on the size of the sandwiches. For example, a large loaf must be cooked at 230 ° C for 20 minutes (with the saucepan of water), then cooking must be continued for another 20-25 minutes at 180 ° C, without the saucepan.
STORAGE if you want to keep the dough for a long time, at the end of the second leavening place the dough in a plastic bag and place it all in the freezer. For cooking, remove the dough from the freezer, leave it at room temperature and wait a few hours until it is when it doubles in volume.

Alice's comment - PersonalCooker

This pasta is the basis for preparing very soft bread and focaccia: you can enrich the dough with olives, ham, seeds, or use a mix of flours (adjusting the amount of liquid accordingly) or partially replace the water with milk.

Nutritional values and Health Comment on the recipe

Pasta Pane, in all its variations, is a basic kitchen dough for the production of bread or related foods.
It has a more than significant energy contribution; calories are mainly supplied by carbohydrates, followed by lipids and finally proteins.
Carbohydrates are mainly complex, monounsaturated fatty acids and peptides of medium biological value.
Cholesterol is absent and fibers are relevant.
Pasta Pane is suitable for most diets, but it is necessary to adjust the portion according to the caloric intake and above all to the possible presence of overweight or metabolic pathologies (type 2 diabetes mellitus and hypertriglyceridemia).
Contains gluten, which is why it does not lend itself to the diet for celiac disease.
It does not provide lactose and lends itself to the nutritional regime against the respective intolerance.
It is accepted by vegetarian and vegan philosophies.
The average portion, which must be estimated on the cooked food, varies according to the composition of the diet (it has the function of complementing the meal); usually it is around 50 g (120 kcal).