Focaccia with bacon asparagus eggs and cheese
Bakery products from Italy - Lazio
homemade bread
homemade bread
ready in
3 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Homemade bread with homemade sourdough with panenageli dried yeast, ready in a few hours
preparation
step 1
Sift flour into a large bowl and stir in the dried sourdough with yeast. At the center drill a hole and pour sugar and oil. Mix well with a fork
step 2
adding gradually warm water and salt. Knead the dough on a floured work surface for at least 10 minutes, extending it with closed fists, rewinding and slamming on the table.
step 3
Put the dough in floured bowl, cover it with plastic wrap and put it to rise in a warm place, (I in the oven with light on) until its volume will be doubled (about 1 hour and 30 minut
step 4
Take the dough and spread with the help of a rolling pin, into a sheet (60x40) and roll from the shorter side. Place the roll on a baking sheet lined with parchment paper and brush with oil.
step 5
Making rise again in a warm place for 1 hour. Sprinkle with flour and with a knife, drill miter cuts. Bake for 30 minutes in the middle of the oven preheated to 190 °
step 6
(Fan oven). Cooking is indicative, always be sure to check depending on your oven. If the surface of the bread were to darken too much, cover with aluminum foil and continue cooking.
step 7
The household ovens in general, tend to dry out the dough. E 'therefore necessary to create a sufficiently humid climate because it helps in the formation and crust color and promotes the increase in bread volume
step 8
during cooking and that's why I put a bowl with warm water during cooking. Once cooked, let cool the bread out of the oven on a rack, to circulate air as possible
step 9
around the bread so that the steam that comes out does not stagnate softening the crust.
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