Tag: Yeast

How to make pandoro with yeast – Italian Cuisine

How to make pandoro with yeast

Home-made desserts have a completely different flavor, if then even more natural yeast is used. With Christmas coming, here is the recipe to prepare pandoro with sourdough. It takes two days, but it's worth it!

You also belong to that category of people who, when it comes to mother yeast, know the meaning of refreshment and redundant? Then arm yourself with patience, lock yourself in the house for two days and, with the sourdough, try to prepare the Pandoro, at least once in your life. The commitment and the work will be repaid exponentially from the satisfaction and from the unbeatable taste of your little big masterpiece.

Pandoro ingredients with sourdough

For the first dough with pandoro with yeast
– 120 g of sourdough
– 210 g of Manitoba flour
– 100 g of warm water
– 90 g of granulated sugar
– 100 g of butter at room temperature
– 6 egg yolks

For the second dough with pandoro with yeast
– 120 g of 00 flour
– 3 egg yolks
– 100 g of melted butter and left to cool
– 1 tablespoon of honey
– 20 g of sugar
– a pinch of salt
– 1 vanilla pod

Process for preparing pandoro with yeast

1st day: refreshments and first dough
Reinforce the sourdough, cooling it at least 4 times every 4 hours, use the same flour that you will use later for the recipe. After another 4 hours from the last refreshment, work in the bowl of one planetary at low speed the amount of sourdough request with water and flour. Add i yolks lightly beaten when the mixture is homogeneous and elastic. Also add it sugar and then the butter very soft cut into small pieces.
Work the planetary mixer for at least 45 minutes at very low speed. After this time, let it rise the first dough in a warm place for at least 12 hours, until the volume will not be tripled.

2nd day: second dough and baking
Add to the melted butter and made to cool down egg yolks, honey, seeds of vanilla pod and sugar. Work these ingredients until you get a creamy mixture and then add it little by little to the first leavened dough, continuing to work it at low speed with the planetary mixer. Once the two compounds are joined, let the planetary mixer go for at least another 10 minutes.
Pandoro is starting to take shape: transfer it from the bowl to the previously floured work surface and form a ball, rotating the mixture on itself (this procedure is called "pirlatura"). Transfer the dough ball to the classic star mold lightly greased with butter. You do rise for another 8-10 hours, until the pandoro has again tripled its volume, and cook in a preheated oven at 180 ° for 50 minutes, placing the pandoro on the lowest shelf of the oven. After the cooking time, let the cake rest for at least an hour before transforming it. If you can resist taste your pandoro with yeast the next day, well sprinkled with icing sugar: it will be even better.

an alternative use of yeast – Italian Cuisine

an alternative use of yeast

Not just bread. The sourdough is also suitable for the preparation of desserts. Find out how to do with our recipe

Lovers of sourdough they assure that he gives his best in the desserts. We have tried the apple pie with sourdough and we can say that maybe they are right, but to be really sure we should … taste yet another slice!

Uses of sourdough

We usually associate the sourdough – a leavening agent composed of many good bacteria – al bread or ai traditional desserts with some long leavening, such as panettone. Fans of sourdoughhowever, they know that this leavening agent can actually be used for any preparationsweet or savory. It will be necessary to take into account longer leavening times (just let the sourdough act at night and bake in the morning), but flavor and digestibility they will gain by far. There apple pie with sourdough, one of the preparations that most reminds us of home and cuddles, is a perfect example of how to use sourdough for a sweet every day.
As a general rule, if one makes bread, it can be considered about ¼ of the weight of sourdough flour (every 100 g of flour, 25 g of sourdough). This ratio should be increased when preparing desserts: butter, eggs, sugar and other ingredients make the dough heavier so it will need more leavening agent to grow well.

The apple pie recipe with sourdough

To prepare the apple pie with sourdough refresh the sourdough in the morning is take 200 g in the evening. Add 200 ml of milk warm cow or vegetable, a teaspoon of honey and 200 g of flour. Stir the mixture well until it is smooth and even, cover and do rise overnight in the classic warm and dry place.
The day after tomorrow 2 eggs with 180 g of sugar, until a dense and frothy mixture is obtained. Add the seeds of a vanilla pod, a pinch of salt and cinnamon, 100 ml of extra virgin olive oil with a delicate flavor and another 100 g of flour. Mix all the ingredients from the bottom upwards until they are amalgamated and then add them to the leavened mixture, delicately mixing the two mixtures. Line a mold with baking paper and pour the base of the apple pie with sourdough. You do rise for another 4 hours.
Bring the oven to 200 degrees and peeled and cut into slices 600 g of apples. Season with a goccino of lemon, calvados, a spoonful of sugar is cinnamon. Distribute the apple slices on the cake, pressing them lightly on the surface, but without deflating the apple pie with sourdough.
Bake in preheated oven and do cook for 20 minutes at 200 degrees, after which continue for others 40 minutes at 180 degrees.

22 July: the long night of the mother yeast – Italian Cuisine

The Night of the Masters of Lievito Madre returns to Parma on July 22, the most important event dedicated to leavened out of season

On July 22nd the Mother Yeast Masters' Night returns, the appointment to meet the greatest pastry chefs in Parma and the most important event in the world of leavened out of season: a night dedicated to the tasting of leavened artisan products made by the best masters in the use of yeast. The event stems from an idea of ​​the pastry chef Claudio Gatti of Pasticceria Tabiano in Tabiano Terme, and is now in its fifth edition.

Also this year it will be held under the Portici del Grano in Piazza Garibaldi and it will be possible to try further 60 types of leavened products strictly handmade, made with mother yeast by the Masters. An initiative that promotes the consumption of leavened products throughout the year, seasonally adjusting a product that is too often associated with the imagery of the party.

Guest of honor on Maestro Rolando Morandin which will be recognized career award of exceptional leavener: an experience of great importance in the world of leavened products, in particular for the panettone, but just think of the weight of his "Morandin method", a technique for maintaining the yeast in water, used today by many employees to the works.

To precede the tastings, on the stage, a mini talk-show on the deseasonalization of panettone and leavened, so much to see it protagonist of snacks under the umbrella.
At the end of the event the finalists of the event will be announced first edition of the "Panettone World Championship", promoted by the Maestri del Lievito Madre Group to elect the best traditional artisan panettone in the world. The announcement of the winners and the awarding of the prizes will be hosted during the 41st edition of Host in Milan, the International Exhibition of Professional Hospitality, at the Milan Fair. The objective of the contest is to start a moment of confrontation and sharing among professionals in the sector, such as on the occasion of the Mother Yeast Masters' Night.

The masters of Mother Yeast

The Mother Yeast Masters present come from all over Italy, gathered for a long night dedicated to leavening.
Marco Avidano – Pasticceria Avidano in Chieri (TO)
Mario Bacilieri- Bacilieri pastry shop in Marchirolo (VA)
Luigi Biasetto – Pasticceria Biasetto in Selvazzano Dentro (PD)
Maurizio Bonanomi- Merlo pastry shop in Pioltello (MI)
Renato Bosco – Saporè di San Martino Buon Albergo (VR)
Roberto Cantolacqua Ripani- Mimosa Pastry of Tolentino (MC)
Emanuele and Giancarlo Comi- Pasticceria Comi in Missaglia (LC)
Salvatore De Riso- Sal De Riso in Tramonti (SA)
Denis Dianin- D&G Patisserie of Selvazzano Dentro (PD) and Clusone (BG)
Francesco Favorito – specialist in Gluten free
Salvatore Gabbiano – Gabbiano Pastry of Pompeii (NA)
Fabrizio Galla- Fabrizio Galla in San Sebastiano Da Po (TO)
Claudio Gatti- Tabiano Pastry in Tabiano Terme (PR)
Stefano Gatti- Il Fornaio in Viareggio (LU)
Emanuele Lenti – High-Quality Lent Furnaces in Grottaglie (TA)
Daniele Lorenzetti- Lorenzetti Pastry Shop in San Giovanni Lupatoto (VR)
Grazia Mazzali- Mazzali Confectionery in Governolo (MN)
Luca Montersino- Icook in Chieri (TO)
Mauro Morandin – Mauro Morandin pastry shop in Saint-Vincent (AO)
Alfonso Pepe- Pepe Pastry in Sant’Egidio del Monte Albino (SA)
Paolo Sacchetti – The New World in Prato
Vincenzo Santoro – Pasticceria Martesana of Milan
Anna Sartori – Pasticceria Sartori in Erba (CO)
Attilio Servi- Attilio Pastry in Pomezia (RM)
Valter Tagliazucchi- The Giamberlano in Pavullo Nel Frignano (MO)
Vincenzo Tiri- Tiri 1957 of Acerenza (PZ)
Andrea Tortora- AT / Patissier San Cassiano in Badia (BZ)
Carmen Vecchione – DolciArte di Avellino
Achille Zoia – The Dolce boutique in Cologno Monzese (MI)

Parma, the territory

Parma has been nominated creative city for UNESCO gastronomy. Parma is a city with a center rich in artistic masterpieces, small and large treasures from different eras and large green areas, and exudes a refined atmosphere of small capital. Last year it was presented here Michelin Guide 2019, like the previous year, and is increasingly the scene of international fairs such as Cibus, headquarters of the Union of Restaurants of Buon Ricordo, in Parma, in the heart of the Food Valley, the city revolves around food as evidenced by the birth of the association Consorzio Parma Quality Restaurants. Certainly we cannot speak only of the town of Parma, its monuments (the chapels of Correggio, the chamber of San Paolo and the baptistery in the splendid setting of Piazza del Duomo) and of its musical tradition, without having in mind the landscapes that are the crown: the hills between the Po and the Apennine ridge, with many small towns rich in history, castles, medieval churches and theaters.
The "low" with the municipalities of Mezzani, Sorbolo, Trecasali and Polesine inspired the riotous character of Bernardo Bertolucci and Giovannino Guareschi. Land full of architectural masterpieces such as the Castello dei Rossi in S. Secondo, the Reggia di Colorno now headquarters of Alma- International School of Italian Cuisine, the castle of Fontanellato, the fortress of Meli Lupi in Soragna and the Cistercian abbey in Fontevivo. Here the culture of meat reigns and the processing of pork is considered another form of art.
The Parma Apennines collect the Ceno, Taro and Parma valleys – the three main waterways of the province – dotted with ancient villages and scenic wonders that suggest mountain biking, horseback riding and hiking through the woods, on shady paths and sometimes challenging peaks.

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