Italian Bread: FLOUR, WATER, SALT, YEAST, From Italy the Tastiest Recipes of the Best Artisan Baking Bread (Cookbook & Copycat Recipes) by Pizzarotti Maria

Author:Pizzarotti, Maria [Pizzarotti, Maria]
Language: eng
Format: azw3, epub
Published: 2020-07-27T16:00:00+00:00

Ingredients

g. 350 of durum wheat semolina

g. 220 of water

g. 14 of dry brewer’s yeast

g. 250 sourdough

g. 6 of fine salt

1 tablespoon of olive oil sesame seeds, sugar

TOTAL TIME: 8 hours

LEVEL: Hard

PREP: 4 hours

YIELD: 8 servings

DIRECTIONS

Cover the dough with a food-grade small plate and let it rise for 3 hours. Then add the semolina and the remaining yeast. Start kneading by slowly adding 150 g of water and a spoonful of olive oil. When the dough has absorbed the water, incorporate the salt, press until the dough is smooth, give a round shape, put it in a bowl and rest for another 3 hours. Divide the dough into six equal parts, roll out each dough as if it were a breadstick; each one must measure 60 cm in length, make a point in a coil and position the end of the folded flap. Brush with water and sprinkle with sesame seeds, place the mafalde on a baking sheet on parchment paper, cover them with plastic wrap, and rest for an hour. Preheat the oven to 230° and bake; after 15 minutes, lower the temperature to 200 ° and continue cooking for another 15 minutes. Your Mafalde will be ready!

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.