Focaccine di semola fatte in casa con crosta croccante, la preparazione è molto lunga però ne vale la pena. Impasto realizzato ad alta idratazione.
Da sempre le focaccine di semola sono il mio pane preferito, morbide, leggere e fragranti. In questa ricetta ho voluto dargli la forma delle baguette, la preparazione è lunga perchè l’impasto necessita di lievitare una notte intera.
L’impasto ad alta idratazione , cioè con una percentuale che si aggira intorno al 60/60% di liquido è perfetto per la lievitazione in frigorifero e dona un pane perfettamente alveolato.
Gli ingredienti di questa ricetta sono pochi, ma vanno rispettati molti passaggi fondamentali per la buona riuscita di questo delizioso pane.
Potete dargli la forma che volete, anche realizzare un unica grande pagnotta, poi tagliata a fette e messa a centro tavola in modo che la famiglia si possa servire.
Ingredienti
- 250 gFarina 0
- 250 gFarina di semola
- 375 mlAcqua
- 7 gLievito di birra secco
- 2 cucchiainiSale
Strumenti
- forno
Preparazione
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Realizzate l’impasto facendo sciogliere i 7 grammi di lievito in acqua tiepida per 10 minuti. Successivamente unitevi la farina e il sale, impastate per bene con i guanti o aiutandovi con una spatolina per cucina perchè l’impasto sarà appiccicoso e dovrà restarlo, non aggiungete assolutamente la farina.
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Coprite l’impasto con la pellicola trasparente e mettete la ciotola in frigorifero per tutta la notte, io l’ho messa alle 18 e l’ho tirata fuori alle 17 del giorno dopo. Dovrebbe avere un aspetto come quello della foto, ricco di bolle e appiccicoso, ben alveolato.
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Lavorate l’impasto con l’aiuto di un paio di guanti in lattice monouso, spargete farina sul piano di lavoro, posizionatevi la palla di impasto, fate dei risvolti con la spatola dal basso verso l’alto e poi dividete l’impasto in 4 palline.
Pubblicità -
Coprite le palline con un panno per 15 minuti.
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Date al pane la forma desiderata e lasciatelo sul piano a lievitare ancora 1 ora.
Pre-riscaldate il forno a 230 gradi con una ciotola o un pentolino per il latte colmo di acqua, questo servirà a creare la giusta umidità nel forno per avere una crosta fragrante.
Pubblicità Togliete la ciotola, o pentolino di acqua e inserite il pane posto sulla teglia sopra a della carta forno. Lasciate cuocere per 25 minuti.
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Ora il pane tolto dal forno avrà un aspetto come questo, sarà fragrante e croccante. Lasciatelo raffreddare e poi potete servirlo a tavola. Un pane fresco si conserva mediamente 2 giorni, potete anche metterlo in freezer per consumarlo quando volete.
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