Drive away with green broad beans and ricotta
Bakery products from Italy - Sardegna
translated by Italian with
A typical Sardinian bread!
We need the first 3 ingredients to prepare a lievitino (in Sardinian Frammentu). Tradition has it that a small portion of bread dough was kept from daily production, hence the name fragment or portion.
The evening before we prepare on fragmentu, we knead the flour with the water in which we have dissolved the yeast, we work by hand for ten minutes to obtain an elastic dough, we leave to rise at room temperature (between 22 and 25 °) 1 hour.
We cover the bowl with plastic wrap and place it in the fridge overnight. The next morning we let it rest at room temperature for an hour and a half before starting work.
In the bowl of the kneader we put on fragmentu (or lievitino) and 3/4 of the total water, covering everything with the flour and finally the salt. I let the dough work at low speed for five minutes, before moving to the table where I kneaded for 5 minutes.
If you work by hand the procedure is the same, only that you will handle it for about ten minutes. We must obtain a soft but not sticky or slow compound, it must be a little hard. If necessary, we add more water as we knead.
Let's return to leaven in a bowl, I left it 4 hours at 24 °. Portioniamo and get our loaves that we're going to bread with the flour before decorating with cuts (if you want) and place in the pan lined with parchment paper, let rise at least an hour.
In a hot oven, static at 220 ° for 20 minutes and then lowered to 200 ° and leave another 10 minutes. Take it out of the oven and let it cool on a wire rack, cut it when it's cold and eat!
As a childhood memory, a slice of this with fresh tomatoes is his death, but he does not disdain even the sins of gluttony (I ate it with dark chocolate cream)! I can't tell you how long it remains because these three are gone!