Drive away with green broad beans and ricotta
Bakery products from Italy
translated by Italian with
Few ingredients for a loaf with a soft crumb enclosed by a golden and crispy crust!
First we boil the potatoes in plenty of water, checking the cooking with a fork. They will be ready when sting with a fork we do not struggle to get to the central part. Drain and peel, passing from hot to crush potatoes.
It is better to crush them when they are hot because we are less fatigued. We let it cool before going on with the preparation.
As usual I used the planetary, if you do not have it, proceed using a fork initially, then move on to knead with your hands. Sift the flour and add the sugar and salt, keeping it away from the yeast.
Add the oil and water, starting from twenty grams. We operate the planetary or begin to knead with a fork, it will first form a mixture almost crumbled and untied, continue to work and let the potatoes release their moisture.
Only at this point add the water, it will take a few minutes. Knead for 5 minutes with the planetary and then another 5 by hand, this to heat the dough and why admit it, it's nice to knead!
We create a small ball and place it in a greased bowl of oil, add the dough and cover in contact with the film. Let it rise for 2 hours at room temperature and then leave it in the fridge for the whole night.
In the morning let's get back to temperature before giving it a quick knead, then place it in the pan on the bottom of which we put the semolina (helps to keep a crispy crust, it is much better than parchment paper).
Cover with semolina and if you want, make cuts with a sharp knife (I use a disposable blade for the old razors), then let leaven another oretta abundant.
In a hot oven at 220 ° for 10 minutes and then lower to 190 ° and let it cook for about an hour. To check that it is cooked we have to knock on the bottom, if we feel empty, it is ready! We let it cool completely on a wire rack before slicing it.
I served it with mortadella, on the advice of a friend. If you want to keep it vegan, accompany it with the pesto of sun-dried tomatoes, basil and oregano.