About this recipe
Maiorca flour is a variety of ancient Sicilian wheat. It has a slightly golden color and a toasted aftertaste. Here I used it in purity, for a bread with a compact crumb and a crisp and golden crust.
It would be better to use the flour of ancient grains with the sourdough, but
I wanted to try to keep the maximum leavening time (4 hours) and use little
fresh yeast, just to make the dough swell, but without feeling it the characteristic aftertaste. The result was a pleasantly tasty and quick to prepare bread.
- 12g fresh yeast (or half a pack active dry,
rapid-rise dry or instant yeast)
- 300g of water
- 500g Maiorca ancient wheat flour
- 1 teaspoon of salt
Break up the yeast and pour it into a bowl with water, then gradually add the flour and finally add the salt.
You can also do this with the kneading machine: melt the broken yeast in the mixing bowl with the leaf, then add the flour little by little and finish with the 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 film and let it rise in a warm place for 4 hours.
After this time, take the dough, spread it in a rectangle, fold the upper third towards the center and the lower one over the one just folded. Turn the obtained rectangle 90 ° and fold it again into three as before.
Make a large stick with the dough and place it on a baking sheet and let it rest just the time the oven heats up. Just before putting it in the oven, sprinkle the surface with flour and make lattice cuts on the surface.
Heat the oven to 230°, better ventilated, with a deep pan on the bottom. When the oven 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 15 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
Put the bread on a wire rack to cool and keep it in a cloth or plastic food bags.
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