Fresh bread

01/11/2012 - Ingredients

- 30% wheat flour
- 30% Manitoba flour
- 40% semolina
- 1/3 of dough from sourdough
- 5 g of yeast
- salt
- 1 tablespoon extra virgin olive oil
- 40% water

Articolo tratto da: Anne to London

Ingredients

- 30% wheat flour
- 30% Manitoba flour
- 40% semolina
- 1/3 of dough from sourdough
- 5 g of yeast
- salt
- 1 tablespoon extra virgin olive oil
- 40% water

The day before knead a soft dough from the yeast, the flour, the Manitoba flour and water.

The day after, add the wheat, yeast, olive oil and salt to the dough and knead well. The dough should be elastic and not sticky. Knead on a floured surface and form loaves.

Let the dough rise for at least 3 hours. Just before baking the loaves cut crosswise or diagonally. Bake in an oven at 200°C for about 25/30 minutes.

Manitoba flour

Farina di Manitoba - 1 Kg.

2.94 €

Organic flour soft wheat type 0

Farina biologica di grano tenero tipo “0” per Pane - 1 Kg.

3.87 €

Data

Fresh bread