Pane ad alta idratazione

flavio_campaniolo

Preparation time

30 minuti

Difficulty

Difficile

Cooking time

50 minuti

Servings

4

Lievitazione

6 ore

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Pane ad alta idratazione, con crosta croccante e mollica soffice e alveolata. La ricetta ideale per un pane artigianale dal gusto autentico!

Ingredients

• Manitoba flour
  500 g
• Water
  375 ml
• Fine salt
  10 g
• Fresh yeast
  6 g

Procedure

0. This isn't a rigorous bread-making process, but it can still guarantee a soft and crusty loaf. Start by mixing the water and yeast in a large bowl. Then add a tablespoon of barley malt or sugar and the flour. Mix vigorously for 5 minutes.

1. Then let it rest for 10 minutes so that the gluten mesh forms which will incorporate and trap the carbon dioxide released by the yeasts.

2. Then roll out the dough on a smooth surface and begin applying a series of folds. Let it rest for 10 minutes. You should complete 3 rounds of folds.

3. So, take a bread basket (a loaf pan will also work) and leave the bread to rise for 6 hours at room temperature. This will help it form.

4. Once the dough has risen, preheat the oven to 220°C (425°F), placing a small pan of water on the bottom. This will keep the oven moist and encourage the bread to open. Turn the bread out onto a baking sheet and make a clean vertical cut.

5. Bake for 20 minutes. After this time, remove the pan with the water from the oven and lower the temperature to 180°C. Continue baking for another 30 minutes. Remove from the oven and let the bread cool upside down.

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Creation date Nov 26, 2023

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