Ho sperimentato la tecnica di cui parla Nils. Si tratta di mescolare sale lievito e acqua in determinate proporzioni e lasciare la diluizione a temperatura ambiente – maggiori dettagli qui – ne risulta una lievitazione considerevole; la pasta risulta molto piacevole da lavorare. Devo migliorare la messa in forma del pane.
Vuoi una fetta?
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Abbonati
Abbonato
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Lo Spaccafumo 
Si! Looks very good. I too have just started (again) to use this method and it does seem to improve the dough. Thanks for picking this up!
Regards,
Nils
My pleasure. I follow your blog since the german domain era.
Actually I had the opportunity to taste the bread only tonight. The crumb was well aerated and had a very nice consistency. I still don’t get it how it works
Me neither. Perhaps the salt is sterilizing the yeast cells, leaving them more energy to produce gases (so they don’t go about reproducing themselves). A very wild guess.