Herpes In Nose Posssible?

lettuce soup with olives

This recipe I got it on the forum for Pan focaccia a treasure trove of ideas and advice with people who are really nice and helpful, the execution of this bread is more simpler than it sounds, these results have only prerogative is to possess a 'mixer



Ingredients For the biga
250 grams of flour Manitoba Molino Rossetto
150 grams of water
1 g of yeast active dry yeast for the dough


the biga the day before
150 grams of flour Manitoba Molino Rossetto
100 grams of flour 00
200 grams of water
10 grams of salt
180 olive
3.5 gr gr of active dry yeast 1 teaspoon malt


The night before you prepare the biga quickly knead by hand all the ingredients, put in a glass bowl and cover with plastic wrap, let stand for 10 hours at room temperature.
To the mixture dissolve in warm malt and yeast put into the jug of ' kneading the flour, add water with the yeast, attach the hook to go ka at minimum speed, when you add mixed biga in pieces and after a little salt and pitted olives, to go at high speed until the mixture is strung and detaches from the bowl, leave it in the bowl of ' mixer and cover with plastic wrap, let rise until the dough is not tripled, about 3-4 hours, at which point the flour floured work surface and gently overthrow the pasta, the pasta flour because be a bit 'soggy and sticky , align gently without letting it deflate and with a tarot or spatula cut into pieces, put them in a pan gently pulling , let rise another 45 minutes, turn the oven to 220 degrees, when it will bake for 25 minutes at room temperature, if you prefer larger pieces lengthen cooking

not seem to be taken to the bakery?