Drive away with green broad beans and ricotta
54 recipes
100 Wholemeal Bread
ingredients
servings
15
Wholewheat flour
1000 grams
Water
800 grams
Fresh brewer's yeast
1/2 tin
Salt
20 grams
Bakery products from Italy
100 Wholemeal Bread
100 Wholemeal Bread
ready in
24 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
You can view the post dedicated to the recipe on my Instagram account: incucinasalutatmente. You will find many recipes created with the utmost attention in the choice of ingredients and cooking methods, all in support of our health.
preparation
step 1
Insert all the flour and baking powder into a mixer or a planetary mixer and let it run for 5 minutes.
step 2
Regularly add small doses of water until exhausted.
step 3
Once the water is finished add the salt and leave to mix for another 3/4 minutes.
step 4
Leave the dough to rest for at least an hour and then make three folds 3 times every 20 minutes.
step 5
After the third round of folds, form a loaf and let it rest at room temperature, in a special container sprinkled with wholemeal semolina for at least 6 hours.
step 6
Place the container in the refrigerator at 4/5 ° C and leave the dough to mature for at least 36 hours.
step 7
About 5/6 hours before the programmed cooking, remove the container from the fridge and proceed with the formation of the loaves of a size suitable for the bread to be formed.
step 8
Insert the bread cooker or cocotte with the lid on while the oven is cold.
step 9
Turn on the oven at maximum power and humidify the cooking chamber, either with a basin of water or, if equipped, with the appropriate function of the oven.
step 10
Once reached the temperature, insert the dough and leave the lid of the cocotte or the cooker.
step 11
After the first half hour of cooking, remove the lid and finish cooking for another 20/25 minutes, until a well-golden crust has formed.
