This bread sciapo is made with yeast self, that finally after 20 days of loving care has reached the necessary liveliness.
Ingredients:
- LM ready for baking (after two receptions)
500 g - 500 g flour (150 g manitoba - 00 350 g flour)
- 250 g water at 26 °
Take the yeast , to clean any crusts, cut into thick slices and two fingers make him a bath in warm water at 30-32 ° for about 15 minutes. Collect
LM, wring out slightly and place dough together water and run at low speed until the yeast is completely dissolved. Gradually add the flour. If you do not have un'impastatrice true, when the engine begins to labor to complete by hand kneading bread on the floor clean. Arrotorarlo to form a sausage shape with a diameter of 7-8 cm. Spread a sheet of baking paper on the plate and storing bread. Cut the surface with a Paring knife (very sharp curved boxcutter) and set to rise in the oven.
The rising times are dependent on temperature and humidity, the type of flour and the strength of yeast, perhaps by your mood and color of your kitchen ... But to control the right amount of leavening, at least the first few times you can sink your finger in the dough at least quickly return the dough to its original position as the leavening will be advanced.
Bread is ready for baking when the dough will be a sign of your finger gently used otherwise the hole will remain as shown in the picture! In this case after only 5 1 / 2 hours was leavened fine.
Heat oven to 250 ° then fired after, lower the temperature at 180 degrees for 40-45 minutes.
Tips: Because the dough of the bread has no salt, no oil, the mixture can be considered as a great refreshing sourdough (leaven) and having mixed it may take 200 g, kept in a jar clean the fridge for the next use.
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