Prep Time 10 minutes
Cook Time 40 minutes
Additional Time 10 minutes
Total Time 1 hour
- Farina Manitoba 150 g
- Farina 00 350 g
- Water at room temperature 350 g
- Fresh brewer's yeast 7 g
- Salt up to 8 g
- Malt 1 tsp
- To begin making the bread dough, dissolve the fresh brewer's yeast in room temperature water. Then, in a large bow, combine the 00 flour and the manitoba, and add a teaspoon of malt.
- At this point, start mixing with one hand while pouring the water a little at a time with the other. When half of the water has been absorbed, add the salt and knead again.
- and continue to knead while adding the rest of the water a little at a time. After you've added the last of the water, continue to knead the dough in the bowl for about ten minutes, or until it's well strung. If you prefer, you can perform these steps with a mixer fitted with a hook, starting at a low speed and gradually increasing it. Allow the dough to rest for about ten minutes at this point; there is no need to cover it.
- When the dough is well relaxed, transfer it to a lightly floured surface and give it the classic folds using a tarot. Spread the dough with your hands, then fold two of the outer flaps inwards towards the center.
- Turn the bread upside down and fold the other two edges of dough towards the center as well. Then proceed to the pirlatura, rolling it with your hands on the top to form a round shape.
- Then place it in a lightly floured bowl, cover with cling film, and set aside for about 2 hours, or until doubled. If the temperature is quite high, simply leave it in the kitchen, away from drafts; in the winter, however, it is best to leave the dough to rise in the oven only with the light turned on.
- At this point, turn the dough out onto a lightly floured surface and repeat the previous steps. Make some creases, then flip it over and pirlatelo it.
- As soon as you have a round shape, transfer it to a previously floured baking tray, cover with a damp cloth, and set aside for another hour to rise. When the dough is well leavened, preheat the static oven to 250 °F.
- and make some decorative incisions with a cutter (. At this point, reduce the oven temperature to 230° and place a bowl full of water on the bottom of the oven to help promote proper humidity. Bake the bread on the middle shelf for 20 minutes, then reduce the temperature to 180 °, remove the bowl of water, and continue baking.cooking for another 35 minutes, simulating the valve open, i.e. opening the oven door slightly and inserting a pot holder so as to block it and leave it ajar; in this way the bread will be drier. Once out of the oven, let it cool before slicing it!
Amount Per Serving Calories 31Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 787mgCarbohydrates 6gFiber 1gSugar 2gProtein 2g