Whole wheat sourdough bread with walnuts!!!

For the Italian recipe click here!!!
Last summer in september I had some time off from work and I stayed home...being always away for work I really needed to stay home with my husband and have some relaxing time together. I came across an Italian blog about sourdough and I've managed to get some sourdough from a very nice lady that leaves nearby my house. Obviously I couldn't resist so I had to try it immediately. As soon as I got home that day I fed my mother yeast, as we called it in Italy, and I made this great bread. Really really happy of the result... You will see quite lots of bread and pizza recipes in the future...I'm having too much fun kneading the dough!




WHOLE WHEAT SOURDOUGH BREAD WITH WALNUTS 

INGREDIENTS

• 300g whole wheat flour
• 100g organic durum wheat 
• 240g water
• 80g sourdough
• 1 teaspoon malt
• 1 teaspoon salt
• 1 handfull of walnuts

In the bowl of a kneading machine dissolve the sourdough in the water using the flat beater. Add the flour , malt and salt. Continue kneading until you have a smooth dough until it picks off the sides and bottom of the bowl into a single mass. Change the flat beater to the dough hook and continue kneading for a few minutes until the dough is smooth and elastic. The dough will clean the sides of the bowl and make a slapping noise. Remove dough from the bowl and allow rest for 10 minutes. 

Gently lift and fold the sides of the dough over onto itself. Allow dough to rest for 30 minutes and fold again, repeat the some procedure after 1 hour to improve fermentation and the distribution of the gases. Allow to rise until doubled in size. Fold the dough over onto itself again and shape bread. Transfer into a well floured cotton cloth and allow to rise another hour. Meanwhile pre-heat oven at the top temperature with an oven proof aluminum large pan with its lid inside the oven. Remove the pan from the oven, be careful as it is very very hot, and overturn the bread dough into the hot pan. Close the pan immediately with the lid and move back to the oven. Bake bread for 25 minutes at the top temperature of your oven (mine its 230ºC), then remove the lid and cook for 10/15 minutes at 200ºC until the bread its cooked thoroughly. Allow bread to cool down completely before slicing it. 




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Tiramisú with homemade ladyfingers!!!

For the Italian version click here!!!
Hi again....here I am with another sweet recipe that has been a great success!!! Not long ago I had a friend for dinner. We had this tiramisu for dinner....and he did really enjoyed it, when I told him I made the tiramisu' and also the ladyfingers he had a second and third helping. So that for me was the best compliment....
The recipe for the Ladyfingers is from the Larduree' book I bought in Paris last summer.
But here it the recipe of the biscuits and my classic tiramisu' recipe!




TIRAMISU' WITH HOMEMADE LADYFINGERS 

Ladyfingers

• 30g flour
• 60g potato starch
• 2 eggs
• 60g sugar
• icing sugar to dust

Sieve the flour and potato starch . Separate the egg whites from the yolks. In a large bowl beat the yolks with half of the sugar until pale and foamy. 

In another bowl whisk egg whites with the remaining sugar until stiff picks form.

Fold in gently the egg whites with the beaten yolks. Add the sieved flour and corn starch, fold in mixture from top to bottom, with a spatula until you have a smooth, soft and foamy mixture. 

Transfer batter into a piping bag and form the ladyfingers into a baking tray. Preheat oven at 170ºC. 

Dust the ladyfingers with icing sugar, allow to rest for 10 minutes then dust them again with the icing sugar. Bake the biscuits for 15 minutes or until lightly golden. Allow to cool.

Tiramisu' 

• 3 eggs
• 100g sugar
• 250g mascarpone cheese
• 1 cup of strong coffee
• About 20 ladyfingers
• Cocoa powder

Separate the egg whites from the yolks. In a large bowl beat the yolks with half of the sugar until pale and foamy. 

In another bowl whisk egg whites with the remaining sugar until stiff picks form.

Add the mascarpone to the beaten yolks and fold in gently then fold in gently the whisked egg whites. Dip the ladyfingers into the strong coffee and arrange  them into a glass dish. 

Cover the ladyfingers with the eggs and mascarpone mixture and repeat the process with another layer. Dust the tiramisu' with cocoa powder and refrigerate for a few hours.

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