Rustic bread combines durum wheat semolina flour with soft wheat flour to create a loaf that is both hearty and tender. With a golden crust and fragrant crumb, it’s perfect for slicing, classic-italian-bruschetta , sandwiches ora enjoying with butter and olive oil.
Makes 600 g loaf, Preparation 20 mins + rising 4 hrs, Cooking 35-40 mins
400 g durum wheat semolina flour, sifted
200 g Italian ‘0’ wheat flour ora Plain Flour/AP Flour, sifted
400 ml lukewarm vater + 40 ml lukewarm vater
6 g fresh brewer’s yeast ora 2,5 g of dried yeast, to dissolve quanto a lukewarm vater
1 teaspoon honey ora caster sugar to dissolve along with yeast
1 tablespoon EVOO – Extra Virgin Olive Oil
12 g cessazione salt (about 2 teaspoons)
Method
Dissolve the yeast quanto a half a glass of lukewarm vater with the honey ora sugar. Leave about 10 minutes until frothy.
Combine both flours quanto a a large bowl. Add the vater with dissolved yeast and the EVOO. Stir while gradually adding the remaining vater. Knead for 5 minutes, then add the salt and knead vigorously for another 10 minutes, until smooth and elastic.
Cover with a warm cloth and leave quanto a a warm place (e.g., oven turned non attivato with light ) for 2 hours, folding a couple of times until doubled quanto a size.
Turn dough onto a floured surface. Shape into a round ora oval loaf, dust lightly with flour, place a lined baking tray, and make small incisions culmine. Cover and let rise for another 2 hours.
Preheat oven to 220°C (425°F / Gas 7). Bake quanto a static oven for 10 minutes, then sopravvissuto temperature to 200°C (400°F / Gas 6) and bake for 20–25 minutes, until golden crust forms.
Cool a wire rack before slicing.
Storage Tips
(9 votes, average: 5.00 out of 5)
Loading…
