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Making bread: the classic ciabatta

Normally when I make my favorite bread recipes quick, possibly integral, which is stored in two or three times and for which you do not need to see every minute recipes. Sometimes, though, I like to make something different. As this strip, complete with flour and that requires some preparation time.

This type of bread, such as Segalini , is using the direct method, ie the dough is made by mixing now all the ingredients and the rise may be due to the use of yeast. With the set you get three doses slippers.

Ingredients:

300 g water at room temperature

1 teaspoon sugar

1 cube of yeast ( about 25 g)

500 g strong flour

10 g of salt

Then we start explaining something on strong flour : a percentage is obtained by mixing flour with a percentage of Manitoba. It 's a mixture highly recommended for the preparation of bread (you'll find on many recipes). The Manitoba, which is also known as American flour, has a very high gluten content and a very slow rise. In supermarkets or bakeries are the already mixed. Personally, I do not like to take much gluten in quantity, prepare a mixture of flour with 400 g 0 and only 100 g of Manitoba.

And now to knead away: put water in a jug and add the cubes of yeast and sugar: stir until melted. In a large bowl, put the strong flour and salt, add water and mix well. You can start with a wooden spoon, but then it is better to continue with your hands. Then cover the bowl with plastic wrap or two clean tea towels wrapped around well, and left to rise at room temperature for an hour. This is the first rise.

Take the dough and place on lightly floured work surface and divide into three parts. With each party trying to form a loaf about 20 cm long. Place the three finger rolls on the plate already covered with parchment paper. Cover tightly with two towels and let rise for another 30 minutes (second rise).

Remove the rags and pull the ends of loaves trying to stretch it to 5-6 cm in length, or allowing your baking sheet. Turn the loaves, take paper towel and then wet it, roll it well over the bread to coat. Put on the two cloths or if you prefer sealed with plastic wrap. Allow to rise for 30 minutes (and this is the third and final rising).

Preheat oven at 220 ° and a time-temperature bake the loaves for about 15 minutes. Then reduce to 180 degrees and cook for 15 to 20 minutes (you have to see how the color of the crust).

A final note on the oven for cakes and bread normally use the convection mode, which best suited for most kinds of cooking. When you bring the oven temperature, it is advisable to put a bowl of water on the bottom of the oven, otherwise the crust of bread is likely to occur too soon and make it all too hard. If you want you can remove the bowl when you bake the pan.

And finally, here they are, our slippers are ready to be sliced \u200b\u200band enjoy (great with cream or jam nuts)!

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The coat

Those who know me for years, knows that I have sweatshirts and sweaters that have their age (I mean more than two decades). Fortunately, not one that consumes ruin and soon the clothes. And in any case, I hate buying clothes I do not need, just to keep up with fashion, is the most there may be illusory.

Angela but this time he beat me, wearing a coat that has over 35 years! It belonged to his dad, who was wearing when he was one year. It 'worked entirely in white wool and lined with iron. E 'was fortunately preserved by her grandmother, and is inspired by the boxes during last fall. Perfect, like new.

And here the princess ready to go out with her elegant double-breasted coat, complete with a martingale behind. For the occasion, the dude also wanted to bring her purse with felt elephant shaped bought at a flea market a missionary.

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pine nuts How to sneak stone pine

In one of our weekend in the mountains during the last summer we were on 'Alpe plateau Villanders (BZ) . It 'an area full of pine. The stone pine is a typical mountain plant, which grows by about 1200 meters up and produces these cones, rich in pine, which for years have been a food source for mountain people.

Plateau, under every tree we could find dozens of pine cones, so I took the opportunity to combine business with pleasure and I've collected a good supply.

At home I opened each cone with his hands and took out the casings from each timber, inside which there are the pine nuts. The shell casings to occur in this way (in the photo you see to the right of the stone pine and pine nuts left those of pine, which are the ones you find at the supermarket. Photo source Wikipedia - F. Cera).

I then put pine nuts for shelling on grids to dry, so as to allow them to dry moisture. Caution: Always put on another grid or something that prevents the birds from raiding the pine nuts, they are tempting! I have gone a lot, before realizing what had made ...

Once dry, they can be kept in glass jars or bags of paper or fabric, of course, in a cool, dry place.

And over here is the easy part. Now we come to the most difficult part, that is as peel. There are several methods, and all soooooo require patience. These methods obviously also apply to normal shell pine nuts.

Method 1: put the pine nuts for shelling overnight in warm water, drain them and put them near a heat source. It can be above the stove or in the oven, well distributed in a baking dish. The heat is strong enough, but not enough to burn or toast the pine nuts. The aim is to dry the wooden enclosure and make sure that in this case to open the cracks. At this point, opens with a nail in the blink of an eye and pine nuts will be perfectly intact, just simply remove the skins by rubbing between your fingers for a moment. If you did a good job, pine nuts are so forward in his shell:

Method 2: place the pine nuts on a hard surface, holding it vertically between two fingers. With a small hammer, give a rap. This will open a slit as above will make a perfect pine. Mind your fingers and do not overdo it with the force of the blow, otherwise your pine nut powder comes out. You may also find pine nuts in shells around the entire kitchen (if you can, do it outside).

Method 3: using the tool to crush the garlic, put in some pine nuts and press until you hear a crunch. The shell of the pine nuts would have been broken and if you have not pressed too hard, pine nuts should be fairly intact. Among all methods, this is what I think gives the worst result, though it is more immediate and faster than others. It has however the advantage that the pieces of shell are placed inside the tool.

Method 4: is a variant of method 3, and that's what we were small we used to open the shells of pine nuts. With a stone, a hard surface, giving a blow dry and then pull out the pine nuts. Even here the result is often a grain of pine nuts ... It 's the method to use to involve children, as it is recommended to do it outside in order to avoid having bits of shell everywhere.

And here is the final result, after all this work. The pine seeds of stone pine are rounder and less elongated than those of pine, and the taste is more "wild", resinous.

I use them normally, strudel, to make pesto sauce or some particular. And given the price of pine nuts at the supermarket, I would say that is also a great saving!

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Dolce

"The child, sleep well, must be in a comfortable environment . He needs silence, soft lighting, relaxed atmosphere , parents and even a serene outdoor temperature can help you sleep " says the expert.

All right, I agree completely. But children often do not care about light, temperature and comfortable environment. Series: "I sleep and sleep me." Was also on the angular steps of the house, just returned from a walk, or at the beach at noon with a temperature of roast and a blinding light.

They do so even your kids?

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The fables of good sleep at night

before Angela was born, I imagined having to spend several nights to read them stories before bedtime. And so, between gifts and purchases, have a shelf of bedtime stories that are the envy.

Macchi. She has their own tastes. Books of the farm with tractors, cows, geese and sheep. And above all, wants to read alone. He sits in bed, open the book and there's more to anyone, as long as you leave the book in his hand in the arms of Morpheus.

His absolute favorite, the one that led to bed for months and months, "Farm" by Tony Wolf .

Lately, however, the dominance of the "Farm" has been made challenged by a newcomer, that I bought in a fit of nostalgia for the books of my childhood. These are the books Attilio Cassinelli, purchased almost en bloc. How nice to browse and find Bob the dog, Millie the cow, the cat Pericles and all the other characters!

Among the books Cassinelli, who won the Angela and ousted the "Farm" from the podium, it "All at sea with Pericles .

And now, when before going to bed, we ask that you book the door, she answers simply: "sea ...".

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A useful way to recycle plastic bottles

premise that we are not at all users of plastic bottles and used the ones I have gathered from various meetings and conferences.

I have proceeds of drip irrigation cheap, which served to keep watered my plants, which are wintering in the cellar.

It 's a very simple thing: Just do (or rather to do with her husband) with the microscopic drill a small hole on the cap. Attention, is just very small, otherwise the vessel will immediately drains all the water. Then cut with a penknife the bottom of the bottle.

At this point, after checking that the cap is screwed on, puts the bottle upside down in the pot, putting it well into the ground so that no fall. Furthermore, the fact also helps to be well stuck to further improve the sound of water leakage.

This system is very convenient when you go on vacation, because the plants are watered a bit 'at a time in a gradual and therefore you should not find them stiff when you return. ; I used the 0.5-liter bottles can be used but also the 1.5 liter if the vessels are very large.
Now we have to fill the water with a watering can and hope that the plants are like!