Il pupino (L.M. nel mio frigorifero)
Apr 27th, 2010 by Uvetta
Lo scorso Natale ho comprato mezzo chiletto di lievito madre dal panettiere per regalarlo a un’amica. Il panettiere, che è un ragazzo della mia età figlio e fratello di panettieri, mi ha spiegato che loro come famiglia hanno la panetteria da cinquant’anni, e che il lievito apparteneva già a chi aveva il forno prima di loro. Poesia pura, no? venendone in possesso (già perchè la mia amica non ci ha messo molto a capire che il mio era un regalo interessato e me ne ha affidato un bel pezzettino dopo pochi mesi) ci si sente responsabili di qualcosa di sacro e prezioso, un mistero da portare avanti quotidianamente con cura e rispetto, amore, costanza e determinazione. In pratica è proprio vero che si ridiventa genitori :)
Ci abbiamo messo un po’ io e ‘lui’ a capirci, e ancora adesso dobbiamo trovare la perfetta sintonia. Sostanzialmente è un pigrone che lavora lentissimamente e io invece mi accorgo di nutrire aspettative di lievitazione più energiche e rapide. Ad ogni modo, considerando quel poco di cure che gli sto dedicando (la bambina vera è di gran lunga più impegnativa, diciamo così) sono contenta di questo bel pane che finalmente ho sfornato domenica mattina poco dopo l’alba, profumando la nostra colazione di tiepide memorie e dolci fette imburrate.
Pane bianco ’sporcato’ di farro integrale
Ingredienti
130 gr di lievito madre (rinfrescato da almeno 6 ore)
250 gr farina manitoba bio del mulino marino
100 gr di farina integrale di farro bio alce nero
1 cucchiaino colmo di sale
acqua q.b.
In una ciotola mescolare le farine e il sale, aggiungere l’acqua e il lievito e mescolare energicamente per una ventina di minuti, fino a sentire tra le mani che l’impasto ha una sua restistenza e ‘forza’ e una consistenza morbida ed elastica. Formare una palla e mettere a lievitare nel forno spento per circa 12 ore. Al mattino ci si sveglia presto col pensiero di vedere cosa è successo là dentro, per cui ci si alza a sbirciare e trovandosi in piedi si pensa bene di passare alla cottura. Accendere il formo a 200 gradi anche se l’impasto si è un po’ allargato anzichè alzarsi, ma tutto sommato sembra che la lievitazione sia terminata. Infornare per una buona mezz’ora in forno statico.
Volevo un pane semplice, da spalmare a colazione con la marmellata buona e devo dire che il risultato, anche a distanza di giorni mi sta piacendo parecchio. Inizialmente la consistenza era un po’ gommosina ma asciugandosi è diventato soffice il giusto e soprattutto l’alveolatura mi soddisfa proprio. Per ora resto in fase ‘colazione salutista’ con pochi grassi e tanto gusto per ciò è possibile che io ripeta a breve dell’altro breakfast bread molto molto basic.
Adesso ho capito perchè hai snobbato il mio lievitino…volevi quello col pedigree!!!
sei stata fortunata qui non lo vendono mica se lo tengono ben stretto! splendido questo pane!
La mattina quando ti svegli presto lo rimpasti prima di cuocerlo?
Zia Virgy ma cosa dici? farei un’invidia al web se avessi il tuo!! un bacio quasisposa :)
Ely, sai che avevo chiesto prima in un’altra panetteria ma mi hanno detto no, non lo vendiamo perchè non abbiamo il permesso, sa com’è poi l’asl ci fa avere delle grane….bla bla! paura di perdere un cliente che si fa un po’ di pane in casa? mah…
Zuccherina, no cara… non l’ho manco toccato per paura che si sgonfiasse. Infatti ha un forma che definirei una ‘non-forma’ ma non potevo permettermi altre ore di lievitazione (ammesso che avesse ancora sprint per lievitare).
Capolavoro! Io non sono ancora pronta per “l’affidamento” :-D
Baci
Twostella, ma sei sicura? sei diventata talmente brava che direi che sei pronta da un pezzo… baci a te stellina!
da tanto mi frulla per la testa ma poi ho paura di non essere all’altezza… forse non è ancora il momento… anche se quando vedo queste preparazioni mi viene una tentazione……
ciao ciao cuginetta! bravissima!
E’ fantastico, ma guarda che consistenza, e che bella crosticina! Sei stata proprio brava! Che ne dici, una fettina con un pò di speck? Forse è meglio in purezza!
Nadia - ALTE FORCHETTE -
Fico&Uva, guarda cugi che se ce la faccio io è perchè non c’è proprio nulla da temere. Secondo me puoi iniziare!
Nadia, con lo speck o altri salumi gustosi mi ispira molto. Infatti non è un pane molto salato, fa un po’ un ‘effetto toscano’.
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