Starter

RUSTIC BREAD

Ingredients

First dough:

Plain flour 1/2 cup
manitoba flour 1 1/2 cup
Fresh brewer's yeast 1 1/2 tsp
Water 6 fl. oz

Second dough:

manitoba flour 4 cups
Water 8.5 fl. oz
Fresh brewer's yeast 3 tsp
oil 1 tbsp
Salt 2 tsp

Cooking time:

Rising: 24h - Preparation and cooking: 1h

Number of person:

Difficulty:

High

Course:

Diet:

From the world:

Time:

Appliances used:

INSTRUCTIONS

Prepare the first dough by adding water to the flours with the yeast dissolved inside. Mix the mixture well, cover with cling film and let it rest in the fridge overnight.

The following day, proceed with the preparation of the second dough, mixing the flour with water, yeast and oil, finally add the previously prepared chariot.

When the dough takes on a homogeneous consistency, add the salt and continue kneading for another 5 minutes. Leave the mixture to rest for about 1 hour and a half.

After this time, massage the dough again, shape the loaf and make two cuts on the surface. Leave to rise for another 30 minutes.

Meanwhile, preheat the oven with the stone inside. When hot, bake the bread on the stone sprinkling it with a layer of 00 flour.

Cooking:
400 ° F for 25 minutes

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