Finally, the whole house for me! Husband in England, show at school, and I'm FREE! Mind you, I have done my duty, because, as every Monday, I worked from 8 to 9 (kill me, huh?), But now I can finally see a little 'lonely post-holiday! In fact, I vent to your computer! Even before it was hard, because, having the computer connected to your TV and having a TV only, I had to fight for the possession of the keyboard! Since then St. Lucia has taken the Wii ... you can imagine that unequal struggle!
La ricetta che vi propongo oggi è, secondo me, adatta al clima di sobrietà che si respira un po' ovunque, dopo i bagordi natalizi! Il bello di questo pane è che rimane morbido anche per qualche giorno, quindi non c'è bisogno di metterlo in freezer, sempre che ve ne avanzi!
INGREDIENTI:
500 g di farina di segale (io ho usato quella del Molino Chiavazza, apposta per il pane); 1 cubetto di lievito naturale (mi hanno detto che non si può più chiamare di birra!!); 2 cucchiai di olio; 10 g di sale; 1 pizzico di zucchero di canna; 350 g di acqua tiepida.
Sciogliere il lievito in a cup with water. Pour the flour into a large bowl and make a hole in the center, which put oil, salt and sugar. Pour a little water at a time, and mix well. Transfer the dough on a floured board and work well for at least 10 minutes, put the ball of dough in a greased bowl, cover with plastic wrap, seal the unit in a plastic bag and put in the oven with the light bulb, for 1 hour. Deflate the bread, knead briefly, to give shape and put it to rise, covered with a cloth for half an hour. Make cuts to the shape and bake at 200 ° C for 40, 50 minutes, making sure to put in the oven a pan of water.
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