Drive away with green broad beans and ricotta
12 recipes
Bread 16 hours
ingredients
servings
10
Type 0 flour bread
400 grams
Dry brewer's yeast
2 grams
White sugar
1 teaspoon
Salt
2 teaspoons
Water
300 mL
Bakery products from Italy
Bread 16 hours
Bread 16 hours
ready in
21 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Bread at 16 hours of leavening
preparation
step 1
Put flour, sugar, salt and yeast in a bowl and mix. Then add the water and mix everything together.
step 2
Cover the dough with plastic wrap and leave it to rest for 10 min. After stirring the dough. Do it 3 times in total.
step 3
After putting the dough always covered with cling film in the fridge and let it rest for 16 hours.
step 4
Spread a lot of flour on the counter and pour the dough. Roll it out in a rectangle but without squeezing it. Then proceed with the reinforcement folds. Fold the dough twice.
step 5
Place a tea towel in a container, put the dough inside and gently close it in the tea towel itself. Leave the leavening for another 3 hours, but at room temperature, not in the fridge.
step 6
Overheat the oven to 220 degrees and place a saucepan suitable for the oven inside, without wooden or plastic handles. Let it overheat 10 min. Then put the dough back in and cover it with a lid.
step 7
Cook for 30 minutes with a lid, then another 20 minutes without.
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