THE PACT OF THE PEAK
The pact of the peak siglato from Bruno Vespa and Bille to Door Door. In collaboration with f.i.p.e Italian Federation of Public Enterprises.
All the Thursdays one peak daisy one beer (or medium coke or 2 water 1 \ liter) € 7,00 with coffee € 7,50
In order to have use of of the promotion that will last all the year is obligation the reservation or the signalling directly to the restaurant to the number of telephone 0572 73.116
Criteria and Our attention in the analysis of the water and dosage of know them and leaven.
The main function of the water is that one of: to miscelare proteins gliadina and glutenina in order to form the gluten, rendering the soft and malleable paste;
to hydrate grains of the starch rendering them attachable from enzymes in order to transform complex sugars in simple sugars, the main food of I leaven.
E' important, therefore that the water is, sufficiently pure, without chlorine, medium hard (from 5 to 20 French degrees) that is with little knows them mineral.
The water amount in a varied paste from the 55 to 60%, for one peak to the cooked classic plate in firewood furnace, to the 70-75% for one cooked peak in teglia in the homely furnace.
them exclusively (marine)
Added to water, flour and I leaven knows it contributes them to the formation of the gluten, acts moreover like conserving, slowing down or preventing the proliferation of bacteria and leavens wild. The amount of knows them varies, in a paste, between 30 and 60 gr for liter of water. In a paste with flours weak people we will add it at the beginnig, with medium flours to meta' and approximately to 3/4 of the impastazione with strong flours.
Particular function of knows them is also that one to slow down the fermentation of leavens inhibiting the carbonic gas formation, allowing therefore to the paste of having a regular and homogenous alveolatura. Little important function of does not know them, is that one of giving sapore to the finished product.
ATTENTION!: not to never put knows them to contact directed with leavens, would render it in high inactive percentage, pregiudicando the final result.
PIZZERIA OUR METHODS OF WORKING
FILMATO MARGHERITA PEAKLIST PEAKS
Our criteria in the choice of Prodotti
The flours are divided in:
tender grain flours, for pastry shop and breadmaking;
hard grain flours mostly for paste.
The flour is formed from enzymes, sugars, proteins, knows them mineral.
The enzymes are elements that favor the reactions chemistries in the paste, are divided in two categories: amylase and protease.
The amylases scindono the starch, producing simple sugars, the main food of I leaven.
The proteases instead intaccano the gluten rendering it more elastic.
The tender grain flours are divided in flours 0, 00, 1, 2, integrals, to second of the said degree of refining “sifting”.
The flours of tender grain to they time identify in flours weak people, averages and forts.
The flours of average and lowland force come used for the direct pastes for peaks and pastry shop, those of high force in the typical indirect pastes in the breadmaking.
The force of the flour is given, especially but not only, from contained proteins, in particular gliadina and glutenina, than entirety they form the gluten.
A strong flour absorbs one greater water amount in the more resistant and tenacious paste rendering it.
These characteristics concur one greater resistance with the lievitazione thanks to the more solid glutinica mesh, avoiding therefore that the pastes slievitino quickly, improving the quality of the bread or the peak.
The force of the flour measure with appropriate mechanical tests on the paste comparing itself the extensibility and the resistance.
The pointer in order to represent the force of flours is W followed from a figure.
Until W170 flours weak people, from W180 to 260 medium flours, W260 to 350 strong flours, beyond W350 special flours: produced with special grains Americans and Canadians, the so-called “MANITOBA flour”; they come used in order to strengthen flours weak people or in order to produce particular breads.
Unfortunately W does not come brought back in flours for domestic use, therefore the only data in order to choose the flour is that relative one to the content in proteins: more elevated it is this value, greater is the capacita' of breadmaking.
Addressing to furnaces, pastry shops, to granaglie storees, it is possible to acquire flours classified according to W.
Generally in the Supermarkets the common flours, without no type of description, are weak people; those classified for peak, focacce etc are from thinking themselves medium.
Flours called of America with Manitoba can be found that have W that varies between 280 and 340
PASTES AND METHODS
The impastazione methods three direct, indirect and are headed
The direct system consists in pasting all the ingredients in once, the indirect system is divided in two is made: first phase with the preparation of pre a paste liquid (poolisch) or solid (biga) and then in the second phase is completed the impastazione. 
Parlero' of I only leaven coolness (I leaven of beer) the piu' used and known.
Microorganism to unicellulare of the family of the Saccaromiceti, in the fattispecie “Saccaromycees cervicae” nutre of simple sugars, producing to carbon dioxide and etilico alcohol which confer aroma and voluminosita' to the paste.
The doses of I leaven to use for a peak are equal to 1% of the flour in the cold months, decreasing in the warmer months to 0,5-0,7%. Not to never come down under these percentages if a corrected paste is wanted to be obtained, otherwise knows would cancel them whichever fermentation
Our From Tuscany Plates and outskirtses
Typical CAKIES AND FROST Pistoiesi to YOUBARPAPER OF WINESThe FISH Lucca - VersiliaTHE EARTHTHE PIZZERIAWORKINGS AND METHODS PIZZERI
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First phase: water with half I leaven, joins flour until obtaining a cream, is covered and one lets to leaven for the necessary time until triples its volume, than varied based on I leaven that we have added.
Second phase: one joins knows them, the other half joins of leavens and it is continued with the flour to fine paste joins the oil.
One lets to rest, the rounves loaf are made and then they are put in frigo to 4 degrees for the maturation of the paste.
With flours weak people the maturation happens in short times that on the whole coincide with the lievitazione while with strong flours medium the lievitazione is faster of the maturation, for which it is put in frigo in order maturing, bloccando therefore the lievitazione that it resumes in the moment in which they are brought back at room temp.
LIEVITAZIONE: carbon dioxide production that “swells” like a balloon our paste. It depends on the amount of I leaven, the temperature and the time. Therefore, with constant amounts of I leaven and temperature the time of lievitazione will be constant. To 22° with 5 gr of I leaven, the lievitazione happens in approximately 3-4 hours.
MATURATION: it consists in the formation of the paste, the glutinica mesh and depends on the transformation of proteins of the flour in gluten. Such process demands a time directly proporziona them to the “force” of the flour, saying also panificabilità factor, that it comes technically indicated as we have already said with the coefficient W.
Common flours W = 150-200, time of maturation: 3-5 hours (therefore much neighbor to the time of lievitazione). Little reinforced flours: W = 200-250, time of maturation: 5-10 hours (the times of maturation and lievitazione begin to diverge). Reinforced flours: W = 250-300, time of maturation: 8-12 hours.
Strong flours: W = 300-400, time of maturation from the 12 to the 24 hours.
It is necessary to respect the times of maturation! In fact, if not mature enough, the paste will still contain proteins not transformed and consequently he will be heavy to digest! A peak made with matured and a perfectly leavend paste, from the organolettico point of view is perfect and, you believe to me, literally “is melted in mouth”.
Other important factor is the baking, in the firewood furnace classic is the ideal, but not always and all do not have on hand such furnace.
Any is the furnace that we will use, the paste, like gia' said, e' determining for one good resolution.
A long lievitazione, with appropriate doses of I leaven, and an just maturation is therefore the secret