Ultimamente mi sono lanciata in quest'avventura della pasta madre e devo dire che mi da grandi soddisfazioni, visto che nel gruppo siamo almeno 3 a panificare così... mi azzardo a pubblicare la mia ricetta!
for bread from 900-950 gr:
450 grams Spelt flour (or half full and half white)
250 grams of warm water (21 °.)
200 grams of dough (if you use a sourdough that refreshed frequently - every 4 / 5 days, otherwise we evaluated if you put less) 1 tablespoon oil
15 grams of salt 1 teaspoon lemon
the bottom of the bowl of the planetary put salt, lemon, olive oil and half water.
Dissolve the salt well, then put the flour (all this without yet having on the planet) and the sourdough made "dissolve" in the other half water, at this point to activate the planetary speed 1, and when the dough has formed, increase in speed 2.
leave the planet to work for 2 minutes, when the dough is well strung on your hook turn it off and slide down to "scramble" a little bit everything, then let it out again for another 2 minutes , again at speed 2.
good rule would be not to put all the water right away (because the quantity of water is also linked to the relative humidity, ambient temperature ...), so or you can keep a small amount of water (half cup) aside, when you form the dough, add one tablespoon at a time, or add a little flour if necessary (though I do not recommend this option because you could add too much flour!).
With planetary dough is a little softer and more moist than other methods, but it's nothing to worry about, it's just a matter of kind of working the dough, when baked bread is perfect!
These doses I use them with yeast, so if you do not like sourdough, but you do not have to replace the sourdough indicated with 12-13 grams of fresh yeast (the procedure is the same!)
good bread!
evelyne
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