About this recipe

To decorate the bread, you can place three dried apricots on the surface in the center and make small cuts before sprinkling a little flour. In principle, in all the recipes in which you use sourdough, you can also use fresh yeast: the basic rule in this case is 2 hours of rising, then the fold, another hour of rising and then cooking.

In this recipe both procedures are described in parallel as a valid example for all the others.

ingredients

  • 100g of sourdough (or 25g fresh yeast or 1 pack active dry, rapid-rise dry or instant yeast)
  • 100g chestnut flour
  • 200g spelt flour
  • 200g bread flour (0 flour)
  • 330g water
  • 50g boiled chestnuts
  • 50g dried apricots
  • 1 teaspoon of salt

Serves

8

Preparation

20 minutes

Rising

18 hours or 3 hours

Cooking time

1 hour

Making

Break up the yeast (sourdough or fresh) and pour it into a bowl with water, then gradually add the sifted flour, the chopped chestnuts and apricots and add salt.

You can also do this with the kneading machine: melt the yeast (sourdough or fresh) chopped in the mixing bowl with the leaf beater, then gradually the flours sieved together, the chopped chestnuts and apricots and completed with salt. Knead until a smooth and elastic dough is formed, form a ball, place it in a large bowl, cover it with a cloth or cling film and let it rise in a warm place for 2 hours.

Roll out the dough into a rectangle and fold the upper third towards the center, then the lower one over the one just bent, forming a kind of sheet folded in three. If you have used sourdough let the dough rise for another 16 hours, if you have opted for fresh yeast let it rise for another 1 hour. Then round the dough by rotating the hands between the dough and the work surface and place the loaf on a baking sheet.

Heat the oven to 230°, better ventilated, with a deep pan on the bottom. When it reaches the temperature, pour 300 g of water into the pan, put the one with the bread in the oven and lower it to 220°. Cook for 10 minutes, then put in the static oven, lower to 200°, and continue cooking for 20 minutes. Lower the temperature one last time to 180° and finish cooking in 30 minutes.

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