Cooking recipes ‹allarghiamoci› (‹expand ourselves›)

English

Italiano

Recipes Index
Traditional Chinese Rice
Traditional Japanese Rice (sushi)
Parmigiano Cheese Rice
Pumpkin Risotto
Pumpkin and Potatoes Soup or Cream
Pumpkin Ravioli
SpinacoPita (spinach savoury pie) or Spanacopita or Spanakopita, greek: Σπανακι-πιτα
Ham and Mushrooms savoury pie
Pumpkin savoury pie
Gratinated Pumpkin
Boiled potatoes
Quiche - savoury pie with courgette
Quiche Lorraine - savoury pie with bacon
Quiche - savoury pie with taleggio cheese and mushrooms
Bread with Low yeast content
Focaccia (white Pizza, bun) with Low yeast content
Bread with natural yeast (from Daniela)
Bread with yeast dough (from Tilde)
Focaccia (white Pizza, bun) with natural yeast
Must Bread with natural yeast
Barley Azyme Bread (yeast-less)
Potato Cheese Scones - traditional Scottish bread
Potato Cheese Pie
Omelet with potatoes
Omelettes with ricotta cheese
Raviggiolo Cheese
Yogurt or yogourt or yoghurt
Ovened Salmon
Greek Yogurt Cream (sugarfree cake !)
Cheese Cake
Chocolate chips Muffins
Triple chocolate Muffins
Lemon (crostata) Pie
grandmother Pie
Apple (crostata) Pie
Apple Strudel - ApfelStrudel
Wild Berries Pie
Roses Pie with natural yeast
(Stale) Bread Cake
Buckwheat Pie - Schwarzplententorte - Torte de Poia (ladin)
Spelt Pie
Walnut and Chocolate Pie
Chocolate and Walnut Pie
Ricotta cheese cake
Apple Fries
Ricotta cheese and cocoa cream
Pain d'Epice - Pain d'Epices - Spiced Bread - GingerBread
Hot Cross Buns
WeihNachtsTorte - Christmas pie (sugarfree !)
Tenerina Cake
Choco Puff Rice bars
Puff Rice bars 'from Mars'
Pasticcera cream
Cocoa pasticcera cream
TiramiSu lite
Palacinke - Palačinke - Palatschinken - Crêpes
Kaiserschmarren
Buckwheat Cookies
Tea Lemonade
Vin brulé - Mulled wine
Apfelschorle (sparkling apple juice drink)
Lattella (milk and fruit juice drink)
Ice-creamed barley drink

Click here to send an email: propose your recipe or just report any error.

Cooking related links
the diet in my opinion	(italian) Itinerari Gastronomici
Leaven	-
(italian) saporetipico.it, portale enogastronomico	FoodFile a free nutritional database
Cocoa recipes: from appetizers to dessert all with cocoa	Choco recipes
Tipical Alto Adige's cakes, with recipes and exaustive explanations in italian
(italian) cosacucino.it: la ricetta del giorno, cerca una ricetta in base agli ingredienti, ...
(italian) paginainizio.com	Weights and measures converter (by BBC)
Book: "Tutti a tavola, le ricette della provincia pesarese", author: "Valentino Valentini"; printed by Grapho5 Fano; October 2004 Recipes traditional collection from Pesaro and interland. Some are really stranger. For example: toast with sardine, toast with folpetto's 'merdoline', toasts with fishing-frog's liver, ... NOTE: Folpetto is a small cuttlefish and 'merdolina' stands for the envelope that holds interior and eggs. Do not make the BIG mistake to get fooled by the un-desirable names, it would be an invaluable error !.

Recipes updated 2012-08-21 22:56:38.

Back to Top - source: internet, the book "Pane e roba dolce" author Sorelle Simili, Tilde [ printer icon

Print]

Bread with Low yeast content

Category: kitchen - bread
italian words: Lievitino = Biga
Important information about leaven, click here.

This recipe developes in 2 dinstinct parts: 'yeast leavens' and preparation of the bread.
Ingredients for 'yeast leavens' (step 1):
(this step is quite the same for bread, pizza and focaccia)
300 gr (10 1/2 oz.) manitoba wheat flour
3 gr (0.1 oz.) of fresh yeast
300 gr (10 1/2 oz.) not chlorinated water

Preparation:
Pour ingredients very well (dissolve yeast in water then add flour) and leave to rise in a bowl covered with a cloth for at least 15 hours long.
Usually volume doubles. Leaven must happen in a dry and warm place.
Variation: by doubling yeast you reduce the risk of bad leaven and you shorten the time to 12 hours long.
Note: you can add the tip of a teaspoon of sugar to water, just to easy leaven.

Ingredients for bread (step 2):
250 gr (8 3/4 oz.) of wheat flour
1 teaspoon of salt
2 olive oil spoons

Preparation:
Pour ingredients and strongly melt for 10-15 minutes.
Leave to rise (in the same dry and warm place) in a bowl covered (with a cloth) for 2 to 4 hours long.
Oven at 180°C (350°F) for 45 minutes in an already warmed-up oven.

Note: who loves low crust bread can make the last rise directly in oven (switched off and at ambient temperature) then switch it on setting at 180°C(350°F) for 45 minutes. This trick is particularly effective with electric ovens where you don't need to open to switch it on and where the temperature quickly rises.
Note: strongly melting the paste is to better oxigen it, thus increasing the comburent for rising. Furthermore it has the pleasant side effect of massaging handbreadths. We can assure you this is an anti-stress and pleasant occupation.
A strange behaviour we noticed is that if you are angry, paste does not make a good rise.

Information here present are copyrighted but you are free to republish them if you leave a link to the source.