Drive away with green broad beans and ricotta
Bakery products from Italy - Piemonte
Homemade bread with sourdough
Homemade bread with sourdough
ready in
24 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
The love and passion I have for the kitchen and for food in general is contained in A single recipe: freshly baked bread
preparation
step 1
Melt the refreshed sourdough in a planetary mixer until white buttermilk is obtained
step 2
Add half of the flour and knead a few minutes. Leave in autolysis for 20/30 min.
step 3
After this time, add the remaining flour and salt. Absorb all the flour, add the oil and let the dough absorb it.
step 4
Lay the dough on a work surface and let it rest for 15 minutes covered with a cloth.
step 5
Now the fun begins: once the rest time has elapsed, you have to make three folds every half hour. This mechanism is used to give body and consistency to the dough and to create the classic air bubbles. See proceedings on YouTube.
step 6
The leavening can be done both in the fridge and outside the fridge. In the fridge: let rise in a bowl for 8 hours, wrapped in a cotton cloth, in the top shelf. Remove the dough from the fridge and let another 6 rise in the oven off.
step 7
Outside the fridge: wrap the dough inside a cloth in a bowl and leave to rise in the oven for about 8 hours.
step 8
Remove the dough from the bowl, give it its shape and let it go over another hour. Be careful not to crush it, to keep the newly created air bubbles
step 9
Bake at 250 degrees for 45 min on a baking sheet lined with greaseproof paper and flour, possibly refractory stone
step 10
Allow to cool completely before cutting. You can freeze it