Text 9376, 65 rader
Skriven 2008-06-22 12:53:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: bread, sans salt 484
================================
-=> Quoting Michael Loo to Dave Sacerdote <=-

 ML> I'm neither a baker nor a biologist so have no
 ML> idea why this would be - it's just something I read someplace.
 ML> The fact is that all low-sodium breads I've seen have some salt
 ML> in them, except the Florentine stuff.
                                                 
I am even less of a biologist than I am a chemist but I am a half
assed baker. Yeast thrive on sugar and their growth is retarded by
salt. One needs a balance of the two which I suppose could vary from
one strain to another.

I generally use less sugar and salt than most recipes call for but
scale back in proportion to keep the ratios the same.

I have never tasted Florentine bread but am of the opinion bread
generally requires a little bit of salt to be palatable.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Merenda Fiorentina (Florentine Snack Bread)
 Categories: Italian, Breads
      Yield: 12
 
      1 pk Dry active yeast
      1 ts Salt
      3 c  Unbleached flour
      1 c  Warm water (105F)
      3 tb Olive oil + oil for brushing
           The crust
      1 tb Minced garlic
           Cornmeal for dusting
           Coarse salt
      1 ts Minced fresh rosemary:option
 
  Combine yeast, salt and flour in large bowl. Combine water and oil in
  a small bowl, add liquid to dry ingredients and mix till they form a
  rough mass. Knead mixture in a bowl with your hands till it holds
  together then turn out onto a lightly flour surface and knead in
  garlic. Continue till dough is smooth and elastic about 8 minutes
  form ball and let rest on a lightly floured surface covered for 1
  hour. {Preheat oven to 375 F and roll dough into 12 X 14 inch
  rectangle and transfer to baking sheet sprinkled with cornmeal.
  Use finger tips to make indentations in the dough at 2 inch
  intervals sprinkle dough lightly with coarse salt and drizzle
  olive oil over the top. Sprinkle with rosemary if used bake till
  golden brown about 25 minutes remove from oven and brush with a
  little more oil cool slightly serve warm. To serve cut into thin
  slices and pack along with a picnic lunch with roast chicken
  roasted red peppers and red wine.

  Recipe from the Cole Group's California Culinary Academy Series
  cookbook "Italian cooking at the Academy"
 
MMMMM


Cheers

YK Jim


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