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In the midst of an eternal quarantine, we became chefs par excellence. We're the kings of the kitchen , and if there's something we do all day, it's cooking. And if there's something we do all day, like to go with, it's eating. That is why, in this context that has us all sweet and appetizing , we bring you a recipe for potato bread that is a delight . This is the version of Fede Massacesi , a renowned lover maker of the best Cordovan delights.
Bakery and working with flours is usually well accurate. Therefore, we bring you the tips of a Cordovan experienced in the matter, who is the king of bakery. Fede Massa is a chef and teacher in Gastronomy . It is mainly dedicated to bakery, delicatessen and the organization of events. He also conducts gastronomic advice and courses with different renowned chefs. She is the star of Cordovan gastronomy , and participates in programs, newspapers and shows offering her recipes. This detailed step by step, you share it in your networks, as to many of your special preparations. Fede has been a gastronomic professional since 2004, graduated from the Argentine Institute of Gastronomy, Buenos Aires . From Cordoba flew to different places, to learn a little culinary culture. He found himself learning in different parts of Argentina, but he also crossed the puddle. He worked and studied in different pastry shops , hotels and restaurants in Europe. He toured Spain, Italy and Switzerland. Some of the places that marked his chef experience are El Bulli Hotel, La maison du Prussien, Paco Torreblanca and many more . He is currently dedicated to the teaching of private courses . Sometimes he gives workshops for the Promotion and Employment Agency of Cordoba and also provides advice to gastronomic enterprises.
Nowadays, in addition to being in constant training and in contact with his followers , he is dedicated to the development of the entrepreneurship “TUNGA! Caravan of Cordovan kitchen”. A renowned brand that already won several awards and is a success in the province.
This cook tells us that “moisture, taste, fluffiness, strength, shine, sweetness, softness are some of the features of this bread .” With that introduction, we get fully into the process of preparing this tempting bread.
Flour 0000 1 kg
Fine salt 20 g
Potato broth 300 cc (100 g potato)
Milk 250 cc
Dry yeast 15 g
Sugar 60 g
Butter 100 g
Cut 100 g of potato into very thin slices.
Cover with 300 cc of water.
Boil 3 to 5 minutes until the potato is cooked.
Remove and liquefy or mix. There should be a broth (or liquid puree) with a certain elasticity.
Strain and cool. Use 300 cc of this broth.
Preparing this broth the recipe is much more accurate than using mashed potatoes, which usually comes out with different humidity. Sourdough or some preferment can be added for those who already work with such methods. I recommend 100 g of natural white sourdough (active) x kg of flour.
Place all the ingredients in the order of the recipe and knead until a smooth dough is obtained. Cover and let stand half an hour.
Dump the dough over the counter and divide into portions of 100 g.
Bollar and stretch separately on greened plate .
Let ferment until the volume is doubled.
Paint with browning (beaten egg with pinch of salt, pinch of sugar, a few drops of oil and two tablespoons of milk).
Bake at 180°C, about 15 minutes.
Remove and cool on a rack.
Publication Date: 14/08/2020
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