Homemade Altamura (Italy) Bread: Fragrant, Genuine & Delicious
published on 4 March, 2019 at 11:16
Ingredients:
500g semolina flour
200ml water
100g mother yeast (cooled and doubled twice)
Preparation:
In a mixer, mix the semolina flour with the water, make sure that all the flour is moistened by the water and leave to rest for an hour.
Add the mother yeast into small pieces and stir.
Let rise for an hour with a lid.
Fold the dough three times per hour.
Finally give the loaf the shape of the bread and let rise in two kitchen clothes. Leave it in the fridge overnight and then form the typical bread lines, bake at 250°C (500°F) for 15 minutes, then go to 200°C (400°F) for 20 minutes. Finally, lower the temperature to 180°C (360°F) and place the bread on the bottom of the oven for 10 minutes.
Video: https://www.youtube.com/watch?v=TfTbQDd8HMY
500g semolina flour
200ml water
100g mother yeast (cooled and doubled twice)
Preparation:
In a mixer, mix the semolina flour with the water, make sure that all the flour is moistened by the water and leave to rest for an hour.
Add the mother yeast into small pieces and stir.
Let rise for an hour with a lid.
Fold the dough three times per hour.
Finally give the loaf the shape of the bread and let rise in two kitchen clothes. Leave it in the fridge overnight and then form the typical bread lines, bake at 250°C (500°F) for 15 minutes, then go to 200°C (400°F) for 20 minutes. Finally, lower the temperature to 180°C (360°F) and place the bread on the bottom of the oven for 10 minutes.
Video: https://www.youtube.com/watch?v=TfTbQDd8HMY
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