mercoledì, aprile 30, 2014

Pan Brioche 2a parte...


Ciao,
un paio di settimane fa avevo cominciato il post sul Pan Brioche e seguendo un consiglio avevo diviso a metà la ricetta per facilitare il compito, oggi terminero' il post 
questa ricetta mi piace perchè è veramente semplice ed il risultato è stupefacente, il pane viene lievitato soffice e profumato!


 ricordate sempre che gli ingredienti devono essere a temperatura ambiente.
questa procedura richiede tre lievitazioni:

I lievitazione
stemperate bene il lievito nel latte tiepido
aggiungete farina, fino ad avere una crema omogenea 
ed infine coprite con uno strato non troppo spesso di farina


quando si formano le crepe come nella foto la prima lievitazione è giunta al termine!
A questo punto cominciamo a fare l'impasto aggiungendo gradualmente tutti gli ingredienti:
le uova, lo zucchero, e gradualmente a cucchiaiate la farina aspettando ad ogni successiva dose che la precedente sia stata assorbita.
Aggiungete lo yogurt -sarebbe meglio aggiungerlo a metà della farina!- la buccia di limone grattugiata, ed infine il burro a pezzetti come per la farina aspettando che il precedente si sia assorbito.
aggiungete il sale e
quando l'impasto risulterà omogeneo possiamo passare alla

II Lievitazione

riponete con delicatezza l'impasto in una ciotola e coprite con un foglio di pellicola trasparente.
Se decidete di fare questo impasto durante una giornata fredda, abbiate la premura di riporre la ciotola in un luogo caldo e tranquillo, ho notato che meno sollecitazioni riceve l'impasto, meglio lieviterà!

il mio impasto nelle giornate particolarmente fredde lo copro con una vecchia copri-teiera e la ciotola la appoggio su un cuscino di noccioli di ciliege precedentemente scaldato.

 Solitamente bastano un paio di ore affinché l'impasto raddoppi il suo volume.
A questo punto prelevate l'impasto con estrema delicatezza, avvolgetelo su se stesso e riponetelo nello stampo precedentemente imburrato e sigillate nuovamente lo stampo con pellicola trasparente  

 Lo stampo ideale, dopo averne provati tanti,  è il più' comune ed economico che si trova in commercio, quello classico di alluminio lungo tra i 20 ed i 25 cm.



 III Lievitazione
riporre nuovamente l'impasto in un luogo tranquillo, io solitamente lo lascio lievitare tutta la notte.
Una volta raddoppiato nuovamente il volume, preriscaldate il forno a 160°, spennellate la superficie con un cucchiaio di miele sciolto in poco latte e coprite con un foglio di alluminio altrimenti la superficie brunisce troppo.  Infornate per almeno mezz'ora. Poco prima di sfornare togliere la copertura di carta d'alluminio.





P.s. 
se volete potete tagliare il pan brioche a fette e congelarle, in questo modo basterà prelevarne, per la colazione del mattino, dal congelatore e metterle nel tosta pane per avere sempre fette come appena sfornate!




 Buon 1° Maggio!

Baci 

Isabella






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