Tower of pancakes supergolosa
Bakery products from Italy
Full-breasted rice bread with natural yeast
Full-breasted rice bread with natural yeast
ready in
24 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Whole wheat flour wholly ground, soft and slightly aromatic thanks to the presence of rice milk and barley malt, prepared with natural yeast in liquid culture.
preparation
step 1
Before kneading, I wet the lecithin with a couple tablespoons of rice milk taken from the total and mixed the flour to the remaining milk. I let both rest for half an hour.
step 2
I poured the refreshed yeast, malt and softened lecithin into the dough and started kneading with my hands. I added salt and only oil to the end, incorporating it until I get a nice smooth panette
step 3
I proceeded with the folds at three o'clock, I did three at half an hour apart and after the last I put the panetto in a slightly greased bowl in the bottom of the fridge for about 18 hours
step 4
After eighteen hours I removed it from the fridge and left it at room temperature for another couple of hours.
step 5
I stretched the bundle with my hands and formed the thread: I bent the corners of the short side, forming a bit of tip, I bent the inside long sides and rolled the thread from the tip.
step 6
I put it in a small plum cake mold lined with paper oven and let it leaven, covered with food film, at room temperature for three hours.
step 7
I kept the oven at maximum temperature, with a pot of water inside, for twenty minutes, then I put the bread and cooked it for 45 minutes. I did cool it well on a grid.