https://padlet.com/maria90_delfini/6bjlfvp7x3jq this padlet is written by Maria Delfini en-us 2016-04-04 10:38:37 UTC 2016-04-13 08:35:35 UTC hello@padlet.com maria90_delfini https://padlet.com/maria90_delfini/6bjlfvp7x3jq/wish/103857435 2016-04-04 10:39:54 UTC https://padlet.com/maria90_delfini/6bjlfvp7x3jq/wish/103857435 maria90_delfini https://padlet.com/maria90_delfini/6bjlfvp7x3jq/wish/103857707 The bread and 'a food product obtained from the fermentation, in which follows a rising and to subsequent baking a dough of cereal flour and water.  
 


]]> 2016-04-04 10:42:11 UTC https://padlet.com/maria90_delfini/6bjlfvp7x3jq/wish/103857707 maria90_delfini https://padlet.com/maria90_delfini/6bjlfvp7x3jq/wish/104299145 -water 
-brewer' s yeast
- flour
-salt

]]> 2016-04-06 08:08:36 UTC https://padlet.com/maria90_delfini/6bjlfvp7x3jq/wish/104299145 maria90_delfini https://padlet.com/maria90_delfini/6bjlfvp7x3jq/wish/104300116 - Kneading
-leavening
- forming
-cooking]]> 2016-04-06 08:14:52 UTC https://padlet.com/maria90_delfini/6bjlfvp7x3jq/wish/104300116 maria90_delfini https://padlet.com/maria90_delfini/6bjlfvp7x3jq/wish/104306127 250g of wheat flour of common wheat
250g of whole rye flour
25 g of fresh yeast
2 tablespoons oil.
10g salt
5 g of sugar
350ml of cold water.

]]> 2016-04-06 08:52:59 UTC https://padlet.com/maria90_delfini/6bjlfvp7x3jq/wish/104306127 maria90_delfini https://padlet.com/maria90_delfini/6bjlfvp7x3jq/wish/104307246 mix all  ingredients until dought is smonth. Let rise for one hour 15 minutes in a bowl greased  with oil and covered with a cloth. Knead again giving it the shape of the bread. Let rise anather 30 minutes. Drill cuttings to the surface and bake at 200° for 40/50 minutes. Cool on a wire rack. My mother prepares the bread and uses it doing some good gratic bread seasoned with oil,salt, origan and tomatoes. They are very good and can also accompanied with the mozzarella of bufala(fresh cheese]]> 2016-04-06 09:02:04 UTC https://padlet.com/maria90_delfini/6bjlfvp7x3jq/wish/104307246 maria90_delfini https://padlet.com/maria90_delfini/6bjlfvp7x3jq/wish/105491238 Mes habitudes sur l'utilisation du pain de pain


Le pain et «un produit alimentaire obtenu à partir de la fermentation, en cui suit un soulèvement et la cuisson subséquente à une pâte de farine de céréales et de l'eau.


]]> 2016-04-13 08:03:13 UTC https://padlet.com/maria90_delfini/6bjlfvp7x3jq/wish/105491238 maria90_delfini https://padlet.com/maria90_delfini/6bjlfvp7x3jq/wish/105492199 -eau
-la levure de bière
- farine
-sel]]> 2016-04-13 08:12:32 UTC https://padlet.com/maria90_delfini/6bjlfvp7x3jq/wish/105492199 maria90_delfini https://padlet.com/maria90_delfini/6bjlfvp7x3jq/wish/105492490 - Pétrissage
-levain
- formant
-cuisine]]> 2016-04-13 08:15:12 UTC https://padlet.com/maria90_delfini/6bjlfvp7x3jq/wish/105492490 maria90_delfini https://padlet.com/maria90_delfini/6bjlfvp7x3jq/wish/105492752 2016-04-13 08:17:23 UTC https://padlet.com/maria90_delfini/6bjlfvp7x3jq/wish/105492752 maria90_delfini https://padlet.com/maria90_delfini/6bjlfvp7x3jq/wish/105493029 mélanger tous les ingrédients jusqu'à ce que la pâte soit lisse. Laissez gonfler pendant une heure 15 minutes dans un bol graissé avec de l'huile et recouvert d'un drap. Pétrir à nouveau en lui donnant la forme du pain. Laisser lever 30 minutes. Percer des boutures à la surface et cuire au four à 200 ° pendant 40/50 minutes. Laisser refroidir sur une grille. Ma mère prépare le pain et l'utilise faire du bon pain gratic assaisonné avec de l'huile, le sel, l'origan et les tomates. Ils sont très bons et peuvent également accompagné de la mozzarella de bufflonne (fromage frais]]> 2016-04-13 08:19:11 UTC https://padlet.com/maria90_delfini/6bjlfvp7x3jq/wish/105493029