Seitan da farina lavata

Ingredienti

• 7 cup bread flour
• 3 cup water
• 1 Tbsp vegetable oil
• 1 small onion
• 1 medium carrot
• 1 celery rib
• 2 garlic clove
• 6 cup water
• 1/4 cup sodium-reduced soy sauce
• 2 Tbsp white miso paste
• 4 dried shiitake mushroom
• 1 tsp liquid smoke

Preparazione

1. 1

   Mix the flour and water to form a dough.

2. 2

   Knead the dough for 8 to 10 minutes.

3. 3

   Rest the dough in water for at least 1 hour (or ideally up to 2 hours). This helps fully hydrate the flour and strengthens the gluten.

4. 4

   Drain and add fresh water. Gently squeeze and stretch the dough in the water for 3 to 5 minutes to begin washing out the starch.

5. 5

   Drain and repeat washing with fresh water until the water is fairly clear, about 4 to 5 cycles. The dough will shrink and become stretchy and slightly rubbery.

6. 6

   Let the dough rest in an empty bowl for at least 20 to 30 minutes. It will release water as it rests.

7. 7

   Meanwhile, heat the oil in a large pot over medium-high heat. Cook the onion, carrot, celery, and garlic until golden.

8. 8

   Add the remaining broth ingredients and bring to a gentle simmer.

9. 9

   To braid the seitan, leave an inch of the dough intact at one end. Cut two parallel slits along the length of the dough, then braid the three sections.

10. 10

    Pull the braid slightly to stretch the dough and wrap it into a knot.

11. 11

    Place the seitan knot into the simmering broth. Partially cover the pot with the lid, and cook for 1 hour. If the seitan isn't fully submerged, turn the seitan once or twice during the cooking process.

12. 12

    Remove the seitan from the broth and strain out the solids from the broth.

13. 13

    Store the seitan, as is, in the broth liquid, or shred into bite-sized pieces before storing.

14. 14

    Drain before using in your favourite recipes. Enjoy!