As I rewrite , rare maker barley nut (dako) at home. Here on the island find a good nut from many "sources". There are old and worth households with traditional oven and you can order or barley eftazymo nut on the quantity we want. There are traditional bakeries producing bread in a traditional limited quantities and of course there are many women associations to make bread that does not differ from the home. So there reason we make at home, stove, because he wants paximadiasma of several hours.
because it retains more for months, not worth the trouble to build the small quantities "lift" a home kitchen. In the past, as I said before, the oven is not lit for "jumping flea" and the recipes are for quantities of material would fill a room with nuts! A recording (1930) G. Pangalos reporting the N. and M. Psilakis the Cretan Cuisine (R Edition, Karmanor, Heraklion 1997) refers to 60-70 kilos of flour that is 76.8 to 89.6 kg ... In the same book mentioned the phrase typical even of old housewives that the "kneading barley bread wants the river and firing in the woods" to succeed. That is more water other breads, and more wood to cook and paximadiastei.
do not want to dwell again on the importance of the nut in the Cretan diet and how healthy it is. I give some information to suspension for dako and you can find here . Since I at times quite a few emails asking me the recipe, mainly from people living abroad, I decided to fix it to exist and this recipe at blog και να τα απολαύσουν και όσοι δεν μπορούν να τα βρουν εύκολα. Έστειλα τη συνταγή σε κάποιους φίλους ,με τελευταία την grΕΑΤ αλλά χωρίς φωτογραφίες, αφού I had not ftiaxei.As's see how we make ntakos and barley in quantities ... cooker.
Materials:
4 κούπες αλεύρι κρίθινο ολικής άλεσης (δηλαδή με το πίτουρό του)
2 κούπες σταρένιο ολικής άλεσης
3 κούπες άσπρο για όλες τις χρήσεις+ 2 κουταλιές για yeast
¾ cup of oil to 1.5 (see comments)
3 cups of water around (half a cup goes in yeast)
1 breaking tablespoon salt (or to taste)
1 breaking tablespoon sugar or honey
60-80 grams fresh yeast or dry equivalent (or leaven, see the comments)
at work:
a) Dissolve fresh yeast in half cup lukewarm water and add 2 tablespoons white flour and sugar as much grip our fingers (as when salted) mix to make porridge and let it double in volume.
b) In mixing bowl whisk together the flour (except for a cup of white), salt, sugar. Mix and open a lakouvitsa which add the yeast batter oil and remaining water still warm.
c) begin to knead. Add gradually last white flour that we have a dough not too tight but to tear themselves away from the sides of the river and not stick to hands. If we dissolve honey water.
d) Let it ride.
e) Then re-knead the dough to come down. Take pieces of dough, knead on a surface mixing megaloutsika mold and cookies (from 150 to 200 grams of uncooked dough) or oblong loaves to divide into ntagkakia.
If we coils, score across the middle with a sharp knife. There is no need to be cut completely.
f) the place in greased pans or paved with baking paper and leave to go up again. Bake at 170-180 degrees for about an hour.
g) Allow to cool as much as we can to grasp and divide where we draw.
This is the recent knowledge gained from long experience in traditional cook: "Good bread does not want to completely cool the bread to the paximadiaseis. The spread in pans.
h) in xanafournizoume 100 degrees until it paximadiastoun. They want some time. Let it cool and store in a container that will not catch ygrasia.Palia kept them in baskets or large pots.
Comments:
1) The composition of the flour mixture is indicative. We put only whole (Then we will do the most yeast, 80g), only barley and white or only barley and wheat. The quantity of barley and determine the hardness of the nut and color. The plain barley makes it very dark and hard. We can forget the whole wheat and put ratio of 6-3 or 5-4, or from 5.5 to 3.5 cups άλλα αλεύρια.Ουσιαστικά δηλαδή, κάνουμε μιγαδερό παξιμάδι πια... Είναι θέμα γούστου σε ποιά αναλογία θα καταλήξουμε μετά από δοκιμές.Εγώ δίνω εδώ το "δικό μου" μείγμα.
2)Η ποσότητα του λαδιού καθορίζει πόσο εύθραυστο γίνεται. Επειδή στο σπίτι μας το τρώμε και άβρεχτο, και δεν το κρατάμε και πολύ καιρό, βάζω λίγο παραπάνω λάδι και γίνεται πιο τριφτό. Καλύτερο και πιο αυθεντικό γίνεται με λιγότερο λάδι.
3)Εννοείται ότι το παραδοσιακό παξιμάδι γίνεται με προζύμι. Αν διαθέτετε προζύμι ή αν μπορείτε να φτιάξετε, χρησιμοποιείστε το για το παξιμάδι. Τότε θα το αναπιάσετε , θα κρατήσετε όσο κρατάτε συνήθως, και θα αρχίσετε τη διαδικασία για το παξιμάδι προσθέτοντας σε 2 κούπες αναπιασμένο προζύμι ½ κούπα νερό και 2 κούπες λευκό ή σταρένιο αλεύρι. Μόλις ανεβεί will continue as the yeast that from (b) directives.
4) Do not make too much of ntakakia and cookies if you do not have oven because it will paximadiastoun easily in the oven in the kitchen.
5) If the build in yeast does not need sugar. The yeast is alive with sugar and a habit I always anepiasma, even in small quantities ...
6) With these quantities I made the 6 barley you see, 2 rolls like the photo, and a smaller one that ate the fresh.
UPDATE 8.00 pm
Pass to see some post in vanilla ! Should in such matters to be together!
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