Pane significa casa – Stecche di pane senza impasto (a lievitazione naturale) per lo Starbooks Redone

Da quando ho iniziato il trasloco ho già utilizzato diverse volte il forno, e ciò comprende sia la pizza cucinata a casa vecchia con il forno appoggiato per terra nella cucina ormai vuota sia la pizza cucinata a casa nuova senza avere la corrente, con una prolunga calata dal balcone per arrivare alla casa vecchia, che fa molto nonna che cala il paniere in vimini dal terrazzo con una corda.. oppure vicino abusivo che vi ruba la corrente elettrica (starà a voi scegliere quale versione preferire).

Ma finché non ho cotto il primo pane non è stata davvero casa.

Casa è dove prepari il pane, quel pane che rappresenta il quotidiano, il pane e marmellata del mattino, quello sbocconcellato qui e là fra pasti, quello dei crostini nella zuppa della sera, quello del panino da preparare al volo per il pranzo fuori casa, quello del pane grattugiato, perché il pane non si butta mai.

E così, ho deciso che era ora di inaugurare davvero casa, rinfrescando povero lievito madre che languiva privo di attenzioni da un po’ e mettendo le mani in pasta.

In realtà ho scelto una “scorciatoia” e mi sono affidata a Jim Lahey e al suo Pane senza impasto, recensito alla fine dello scorso anno dalle ragazze dello Starbooks. Io ho nel cuore una ricetta per pane senza impasto, ma mi avevano così incuriosito le stecche (o bastoni, o mini-baguette) proposte da Ale di Ale only kitchen, che ho dovuto provarci. La sola modifica alla ricetta originale è quella del lievito madre invece del lievito di birra secco, per cui ho ri-tarato anche le dosi di acqua e farina; vi riporto comunque le dosi originali e, in calce alla ricetta, le mie impressioni.

Bastoni senza impasto

Stecche di pane senza impasto a lievitazione naturale

Di Pubblicata:

  • Resa: 4 stecche di medie dimensioni
  • Preparazione: 15 minuti
  • Cottura: 20 minuti
  • Pronta In: 40 ore 35 minuti

Ingredienti

Istruzioni

  1. Mescolate la farina, il sale e lo zucchero in una ciotola di dimensioni medie (se utilizzate il lievito di birra disidratato aggiungetelo già qui). Aggiungete l'acqua in cui avrete sciolto la pasta madre (ma vale anche per il lievito di birra fresco) e mescolate con la mano o con un cucchiaio di legno per 30 secondi circa fino ad ottenere un impasto umido e appiccicoso. Coprite la ciotola (con pellicola per alimenti) e lasciate riposare a temperatura ambiente per 12-18 ore (per me 22, ma il lievito di birra agisce più in fretta), finché la superficie è punteggiata di bollicine e l'impasto è più che raddoppiato di volume.
  2. Quando la prima lievitazione è completa, cospargete il piano di lavoro con abbondante farina. Rovesciate l'impasto sul piano, aiutandovi con un raschiapasta o una spatola. Ripiegate l'impasto su se stesso due o tre volte e modellatelo delicatamente fino ad ottenere una palla schiacciata. Spennellate la superficie con un po' d'olio d'oliva e cospargeteci ¼ di cucchiaino di sale grosso (1 g), che si scioglierà poco a poco sulla superficie.
  3. Mettete un canovaccio sul piano di lavoro e spolveratelo con abbondante crusca, farina di mais o farina di tipo 0. Trasferite l'impasto sul canovaccio in modo che la parte piegata sia sotto. Se è appiccicoso, spargeteci sopra un po' di crusca, farina di mais o farina di tipo 0. Ripiegate il canovaccio sull'impasto per coprirlo, senza stringere, e lasciatelo lievitare per 1-2 ore (per me circa 3/4 ore, ma con il lievito di birra dovrebbe essere sufficiente un'oretta) in un posto caldo e al riparo dalle correnti d'aria. E' pronto quando è quasi raddoppiato di volume. Premendo con un dito dovrebbe rimanere un'impronta profonda circa mezzo centimetro. Se scompare subito, lasciatelo lievitare per altri 15 minuti.
  4. Mezz'ora prima del termine della seconda lievitazione, riscaldate il forno a 260°C (io a 250°C, perché è il massimo del mio forno) con una griglia al centro. Ungete con un po' d'olio una teglia da 33x45 cm (io ho evitato di mettere la griglia centrale e ho cotto le stecche sulla placca del forno, posizionata al centro del forno).
  5. Tagliate l'impasto in quattro parti e allungatele per ottenere un bastone lungo all'incirca come la teglia (mi accodo ad Ale e vi consiglio di allungare il nella forma direttamente in teglia, poiché l'impasto è molto morbido). Trasferite nella teglia, lasciando almeno 2 cm tra un pane e l'altro. Spennellate con l'olio d'oliva e cospargete con il rimanente ½ cucchiaino di sale grosso (2 g).
  6. Infornate per 15-25 minuti (per me quasi 20 minuti), finché la crosta ha un bel colore dorato scuro. Lasciate raffreddare nella teglia per 5 minuti, poi con una spatola trasferite le stecche su una griglia a raffreddare. Le stecche potrebbero rammollirsi un poco nell'arco di qualche ora, per via del sale sulla superficie. Se succede, riscaldatele nel forno finché tornano croccanti (a me non è successo, il pane è rimasto perfettamente croccante).

Il pane è di semplice esecuzione, non richiede abilità particolari, nessuno strumento (come una pentola di ghisa, solitamente necessario per i pani senza impasto), solo la pazienza di lasciar corso ad una lunga lievitazione.
Le stecche ottenute sono deliziose: leggere, umide al punto giusto dentro, ben alveolate, croccanti fuori. Appena un po’ sciape per i miei gusti, ma divine quando si incontra sotto i denti un granello di sale grosso (ingrediente che, quindi, io aumenterei un pochino rispetto alla ricetta originale). La ricetta viene al primo colpo, e vi permette con pochissimo sforzo di ottenere un pane buono e fragrante. Per me, quindi, assolutamente promossa.

Bastoni senza impasto primo piano

Con questa ricetta partecipo allo Starbooks Redone di marzo

a Redone

264 pensieri su “Pane significa casa – Stecche di pane senza impasto (a lievitazione naturale) per lo Starbooks Redone

  1. Ehi! Eccoti qui. Quel pane fa davvero venire fame e mi ricorda di quando sfornavo pagnotte come una pazza, con un’assiduità che mi pare lontana anni luce dalla mia vita adesso. Non è solo il tempo a mancare, è la sensazione che sia difficile fare le cose, la voglia di cucinare mi abbandona un po’, spero sia temporaneo (forse perchè Giulia stessa è a lunga lievitazione: cresce e vuole attenzioni sempre più alveolate 🙂

    Cmq che ridere: in pratica ti auto-rubi la corrente !

  2. Tesoro ho il libro di Jim e trovo che le sue ricette siano una più buona e più smart dell’altra… le stecche sono buonissime e poi vuoi mettere, preparate senza sforzo… 🙂 bravissima:*

  3. le stecche sono sempre buonissime, figurati che vengono una meraviglia anche senza glutine!
    non posso che approvare questa tua scelta.
    e bello che tu le abbia scelte per “battezzare” di pane casa nuova…
    Grazie dell’onore!

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