Since the period of panettone that connects the world, prepared simultaneously in 10 hands (we were 5 friends blogger), we plan to continue the wonderful experience that we were living.
The idea was to play, individually, the same recipe taken from: any blog, a book of recipes, a recipe posted in our blog, etc.. With all the differences that there may be since we all we live in different places of the world, but also because we are not always able to find the same ingredients. Not to mention that
Each of us has his own way to organize and proceed with the preparations.
The test of what was said before is our cake, we use ingredients readily available to match the tastes and preferences.
panettone Our results are all beautiful and delicious, but different: yes or no candied fruit, or candied ginger, powdered or condensed milk, malt malt yes no, etc..
E 'That's the theme of this collaboration: Same recipe, nice and tasty, but with personal makeover.
It 's been a long time since the time of cake, either for a reason, want for nothing riuscivamo a partire con il nostro progetto. Ma, finalmente, l'idea iniziale sembra concretizzarsi: da questo mese partiremo con " Il pane tedesco alla birra " :
postato di recente da Tamara di " Un pezzo della mia Maremma ".
Iniziamo in tre: Anna , Tamara ed io , ma saremmo felici se ci fossero delle adesioni spontanee dai blogger che ci leggono, il nostro mondo è aperto a tutti/e!
summarizes our thoughts for those who want to get involved in this nice initiative:
- Repeat the recipe of the month in a personal way
- after switching on your blog, leave the link comment in the recipe posted by one of us (Anna , Tamara or me). But even those who can not participate in blogs, in this case just send the comment to one of our blogs, but the recipe and the photo should be sent via e-mail.
- Each recipe will tell you what will be posting the recipe of the month following ( vedi in fondo a questo post) : è necessario rispettare il giorno in cui deve essere postata la ricetta. In questo caso, sarà nostra cura inserire nei nostri post la foto con il link della creazione che ci sarà inviata.
- Non ci si deve sentire vincolati dalla periodicità di questa collaborazione. Nel caso non si riesca a collaborare per una o più ricette, niente di irreparabile, si rientrerà in gioco appena se ne ha la possibilità. Ma chi può, saremmo felice se continuasse a pasticciare con noi.
- Questo non deve essere considerato un contest, ma semplicemente un divertirsi assieme.
- Ci farebbe piacere if those who adhered to our initiative, exposing our friendly banner in your blog.
- For further information, simply send an email to us (e-mail can be found in our blog)
- For the rest, when they come out of other issues will be met as
On this page insert photos, and links to, the monthly prescription for easy availability of all our recipes made together. There will be great by clik on the banner of our "how ......"
Let's start
My version of "Bread German beer" from the blog "A piece of my Maremma "recipe for Salt and Pepper Collection
( my changes in brackets ) :
- 5 g of yeast (300g yeast very active )
- 1 tablespoon of malt extract ( omitted here because they can not be found )
- 1 tablespoon di miele ( 1 e mezzo )
- 330 ml di birra di malto o birra scura
- 400 g di manitoba
- 100 g di farina di segale
- 100 g di farina integrale
- ½ cucchiaino di sale ( 1 abbondante )
- 25 g di burro
- birra per spennellare
- segale o grano per decorare.
Ore 12: Con una frusta ho sbattuto dolcemente il lievito madre con la birra ed il miele, finché non si è quasi sciolto. Ho messo nel contenitore della planetaria le farine setacciate, nel centro ho fatto un buco ed ho inserito il lievito sciolto nella birra. Ho avviato la macchina e dopo qualche secondo ho aggiunto il burro morbido ed il sale. I did knead long then I stopped the car and let it rest for about twenty minutes. After this time I turned on the planet and I did go for a few minutes. I gathered the dough into a ball and put in refrigerator, covered with plastic wrap, until 21 pm.
21 Hours: I removed the dough from the fridge and I left to rise in the hottest place in the house .. and that is the kitchen.
next morning at 9 am: I took the dough, kneading a bit 'with his hands and then I moved over a baking tray covered with wax paper and let rise in the oven until 14.
14 Hours: I turned on the oven to 200 degrees and put a pan of water inside. I brushed the bread of beer covered with seeds of rye and engraved cross. I baked for 40 minutes at this temperature down and then I left again for a while .. as rightly said Tamara until "tapped on the base will not produce the classic sound of baked bread." It 's a bread but most certainly try to be redone! Thanks Tamara!
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| bread to German beer Free |
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| bread to German beer Stella |
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