martedì 3 marzo 2020

Pan Brioche all'acqua vegano e glutenfree


Alla ricerca della farina perfetta.
Perfetta per cosa?
Perfetta per nuove sfide.

Per un celiaco ci sono tanti "sogni proibiti". Il mio primo sogno è stato il pane. Quello buono. Quello soffice. Quello coi buchi grandi come nocciole...e anche di più.
Ora che questo sogno si è realizzato, persino con il lievito madre, persino con il licoli, persino con una "qualunque" farina, persino con rimasugli di varie farine, ho dovuto trovare un'altra sfida.
Il mio secondo sogno è la pasta brioche... cioè qualcosa tipo pane ma dolcecon cui fare grandi lievitati (panettoni, pandoro, colombe...) o brioche di ogni tipo.
Non è facile.
Quest'estate per tirare fuori delle Brioche col Tuppo decenti ho provato e riprovato tantissime volte, aggiustando sempre il tiro di grammi, sostituendo questa o quella farina, aumentando i liquidi... Se sono belle sono troppo dure, se sono soffici non tengono la forma... insomma... un'ecatombe.
Nonostante alla fine sia venuta fuori una brioche piacevole ho continuato a cercare e a sperimentare.
Qualche giorno fa mi sono imbattuta in una ricetta per un pan brioche vegano sul blog  di Erica -  Chiarapassion ed avendo acquistato una nuova farina mi è sembrato il modo giusto per testarla, sglutinando la ricettae sistemandola un po'.
Ne è venuto fuori un pan brioche molto profumato e soffice che si è conservato molto bene per vari giorni. Vi lascio la ricetta e se la proverete fatemi sapere!

A presto.
Angela



Ingredienti:
  • 150g di farina Sicilia a tavola
  • 100g di farina Nutrifree
  • 180g di acqua
  • 8g di lievito di birra fresco
  • 50g di zucchero
  • 20+10 g di olio di semi di arachide
  • scorza di arancia grattugiata
  1. In una ciotola versa l'acqua con il lievito e lo zucchero e  mescola bene per fare sciogliere il lievito.
  2. Unisci le farine miscelate, un po' alla volta, mescolando con una forchetta.
  3. Quando tutta l'acqua sarà ben assorbita unisci la scorza d'arancia grattugiate e per ultimo l'olio, 20 g. 
  4. Impasta fino ad amalgamare bene tutti gli ingredienti e ottenere un panetto morbido, elastico e non appiccicoso.
  5. Versa i rimanenti 10 g di olio a filo intorno al panetto e fai un giro di pieghe aiutandoti con una spatola in silicone, in modo che l'impasto alla fine risulti unto sopra e sotto.
  6. Copri con pellicola e metti a lievitare in forno spento, dopo averlo portato a 50°.
  7. Dopo circa due ore dividi l'impasto in 4 parti palline.
  8. Stendi ogni pallina con le mani unte e dopo averla piegata a busta da un lato, arrotolala su se stessa per formare una specie di panino .
  9. Sistema i 4 "panini" uno accanto all'altro in uno stampo da plumcake foderato di carta da forno e copri nuovamente, facendo lievitare come prima per un'ora e mezza.
  10. trascorso il tempo, spennella la superficie del pan brioche con del latte  e inforna a 180° per circa 30 minuti, avendo cura di spruzzare le pareti del forno con dell'acqua nei primi 5 minuti di cottura. 
  11. Dopo avere sfornato il pan brioche spennella nuovamente la superficie con il latte e fai raffreddare.




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