1 kg manitoba? e quando lievita? l'anno prossimo?

 Concordo con Pè..troppa manitoba...io la diminuirei ...al massimo 500 g...e il resto farina "0"...e poi troppo lievito...e io metterei circa 3 grammi...

Cioè,

1,5 kg farina "0"

500 g manitoba 0

1300 ml acqua abbastanza fredda

sale (60-65 g)

3 g LB

80 cl EVO

Puntata in frigo 24 h...e 4 h di appretto...

oppure

Puntata a TA 6 h e appretto 4 h..

ciao

Leonardo

ehm... non vorrei fare il guastafeste, ma lievita eccome, anche senza tutto quel lievito.

lo so perchè con sto caldo a me rischia di lievitare pure troppo!

il mio impasto (con un kg di farina)

667 GR FARINA SPADONI PIZZERIA (DA SUPERMERCATO)

333 GR FARINA MANITOBA

620 GR ACQUA

3 GR LIEVITO DI BIRRA

30 GR SALE

30 GR OLIO EVO.

Impasto, puntata quasi inesistente, massa in frigo per 24h, staglio con massa fredda e appretto per 4 o 5 ore in base ala temperatura

Mi sa ke confondete lievitazione e maturazione...1 kilo di manitoba lievita eccome con solo 1grammo per kilo ...la maturazione e altro discorso legato al tempo ma nn solo al tempo...
La manitoba da supermercato poi e tutt altra cosa...per chi ne ha voglia sul mio album c e una cartella dedicata proprio a napoletane fatte solo con manitoba...e nn erano per nulla male
G.

[quote=Leonardoo]

 Concordo con Pè..troppa manitoba...io la diminuirei ...al massimo 500 g...e il resto farina "0"...e poi troppo lievito...e io metterei circa 3 grammi...

Cioè,

1,5 kg farina "0"

500 g manitoba 0

1300 ml acqua abbastanza fredda

sale (60-65 g)

3 g LB

80 cl EVO

Puntata in frigo 24 h...e 4 h di appretto...

oppure

Puntata a TA 6 h e appretto 4 h..

ciao

Leonardo

scusate la mia ignoranza sono nuovo del forum e autodidatta che differenza passa tra puntata e appretto?

ciao francesco.

 Da quanto ne so io...PUNTATA  è quando lievita la massa... e APPRETTO quando lievitano i panetti...

sì e tecnicamente in tutt'e due dovrebbe passare abbastanza tempo da permettere all'impasto di maturare, che non è lievitare.

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