Rustic artichoke and leek
Bakery products from Italy
translated by Italian with
A simple bread made with stone-ground flour
Put all the liquid ingredients in a planetary mixer. with the mother yeast add the flour and salt. Knead for 5 minutes. Transfer the dough into a greased bowl of a veil of oil.
Transfer the covered bowl of film into the oven. and let rise for 2 hours.
When the dough is doubled, transfer the dough onto a pastry board and make folds to three.
place the loaf in a bread basket and let it rise for another 2 hours in the oven with the light on.
Turn the bread over a lined baking sheet of paper and bake bread for 15 minutes at 250 degrees, another 15 minutes at 100 degrees, another 30 minutes at 180 degrees. static oven.