PANE IN CASSETTA INTEGRALE ALLE OLIVE (Con macchina del pane)

PANE IN CASSETTA INTEGRALE ALLE OLIVE

Chi di voi utilizza la macchina del pane? La mia passione per la panificazione mi ha spinto ad acquistarla e sceglierla tra le tante proposte sul mercato non è stato semplice. Se state decidendo se comprarla o no mi sento di darvi dei consigli verso l’acquisto di una buona macchina: oltre che la potenza, i consumi e scheda tecnica, a mio parere la qualità più importante che deve avere una macchina del pane è la versatilità, ovvero la possibilità di programmarla al 100%: programmare tempi, temperature e modalità. In questo modo si adatterà lei alle vostre esigenze e alle vostre preparazioni. Dopo vari esperimenti quello che ho capito è che “la macchina del pane” non va vista come un robot in cui butti tutto dentro e magicamente dopo averla impostata esce fuori ciò che ti aspetti, va piuttosto intesa come un validissimo aiuto e non come qualcosa che “fa tutto al posto tuo”. Solo se vista sotto questa prospettiva, allora mi sento di consigliarvela. Questo perché per un prodotto come il pane è indispensabile “toccarlo con mano” anche solo per rendersi conto se la quantità di acqua è quella giusta. Ricordatevi sempre infatti che le quantità indicate di acqua sono sempre approssimative poiché ogni farina (soprattutto quella integrale utilizzata in questa ricetta) ha una diversa capacità di assorbire liquidi. Fatta questa premessa, di seguito vi spiego cosa faccio e come io “aiuto” la macchina del pane per la buona riuscita di un ottimo pane in cassetta integrale alle olive.

INGREDIENTI:

  • 700 g farina integrale
  • 500 ml circa acqua
  • 2 cucchiai olio e.v.o
  • 7 g lievito
  • olive verdi q.b

PROCEDIMENTO:

Inserisco nel cestello la farina, l’acqua (lasciandone sempre un po’ da parte), l’olio e il lievito. Imposto la macchina del pane secondo le mie esigenze. Quindi faccio impastare inizialmente 10 minuti alla massima potenza e con una spatola in silicone cerco di staccare l’impasto dai bordi, agevolando così il lavoro della macchina. Controllo se l’impasto necessita di ulteriore acqua: un buon trucchetto per capire se la quantità è giusta è vedere se i bordi del cestello risultano puliti dall’impasto. Se sono pieni di impasto “bagnato” ne avete messa troppa, se troppo asciutto l’impasto non riuscirà ad amalgamarsi per bene e dovrete aggiungerla. Una volta terminato di impastare con le mani appiattisco l’impasto in modo da essere tutto allo stesso livello ed agevolare così la lievitazione, che sarà di 45 minuti a 26°. Programmo un secondo rimpasto di soli 6 minuti, per aggiungere le olive e farle incorporare. Tiro fuori dal cestello il mio impasto e lo trasferisco su un piano dove lo lavoro velocemente con le mani e gli dono la forma adatta a rientrare nel cestello, quindi formo un panetto. Sfilo le palette impastatrici (se la vostra macchina del pane lo prevede) e lo lascio lievitare nuovamente per 2 ore a 26°. Terminata la lievitazione, lo farò cuocere prima per 15 minuti a 160° e poi per 90 minuti a 140°.

Lo sformo dal cestello una volta raffreddato completamente.

firma ale

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