{"id":81,"date":"2010-03-01T13:25:55","date_gmt":"2010-03-01T12:25:55","guid":{"rendered":"http:\/\/www.agriturismi.it\/en\/blog\/?p=81"},"modified":"2014-11-07T16:05:33","modified_gmt":"2014-11-07T15:05:33","slug":"pane-casalingo-di-farro-della-val-di-cecina","status":"publish","type":"post","link":"https:\/\/www.agriturismi.it\/en\/blog\/2010\/03\/pane-casalingo-di-farro-della-val-di-cecina\/","title":{"rendered":"Pane casalingo di farro della Val di Cecina"},"content":{"rendered":"
\n
\n
\n
\"Homemade

Homemade bread<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n

Ingredients (Serves 4):<\/strong>
\n200 g of wheat flour in the Val di Cecina \u201cIl Cerreto\u201d (Type 1)
\n400 g of barley flour in the Val di Cecina stone milled \u201cIl Cerreto\u201d
\n200 g of pasta or 25 g of mother yeast
\n300 g of water
\n10 g of salt
\n(optional ingredients 150 g of pearl barley seeds in the Val di Cecina \u201cIl Cerreto\u201d previously soaked overnight and cooked in water about an hour)<\/p>\n

Preparation:<\/strong>
\nMix all ingredients and let stand half an hour. Knead again vigorously and if the dough is too wet add a little \u2018flour.
\nLet stand for another hour.
\nKnead again and form a loaf shape you prefer. Let rise again about 50 minutes and bake at 210 \u00b0 C for 30 minutes.<\/p>\n

Preparation of yeast dough or mother:<\/strong>
\nMix the juice of 5 organic apples blend with 400 g of wheat flour and rye for a rather soft dough.
\nPut everything in a bowl, cover with a damp cloth and then ferment at room temperature (22 \u00b0 C) for 5 days, stirring daily. After this time the yeast is ready.
\nTo renew your mother or pasta to keep it after using conservatene half, add flour and water (do not put salt), cover with a damp cloth, keep it at room temperature (22 \u00b0 C) until the next day.
\nThis will have a new mother pasta ready to use.<\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[61,60],"class_list":["post-81","post","type-post","status-publish","format-standard","hentry","category-jump-in-the-pan","tag-bread","tag-homemade-bread"],"_links":{"self":[{"href":"https:\/\/www.agriturismi.it\/en\/blog\/wp-json\/wp\/v2\/posts\/81","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.agriturismi.it\/en\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.agriturismi.it\/en\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.agriturismi.it\/en\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.agriturismi.it\/en\/blog\/wp-json\/wp\/v2\/comments?post=81"}],"version-history":[{"count":7,"href":"https:\/\/www.agriturismi.it\/en\/blog\/wp-json\/wp\/v2\/posts\/81\/revisions"}],"predecessor-version":[{"id":88,"href":"https:\/\/www.agriturismi.it\/en\/blog\/wp-json\/wp\/v2\/posts\/81\/revisions\/88"}],"wp:attachment":[{"href":"https:\/\/www.agriturismi.it\/en\/blog\/wp-json\/wp\/v2\/media?parent=81"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.agriturismi.it\/en\/blog\/wp-json\/wp\/v2\/categories?post=81"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.agriturismi.it\/en\/blog\/wp-json\/wp\/v2\/tags?post=81"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}