Latito in Lombardy, in that pandeggio Chiavenna, home of B. It
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To start the year in the most optimistic possible, we place a great pagnottone, with many seeds, a nice crispy crust and lots of bread Morbidini. We are still lost in the festivities and so we need a fast recipe that commits us to the shortest possible time. Here you go. free bread dough. I know that is not the first time you propose, but this bread was so beautiful that I could not share it.
Look at the large bubbles ... is dense and soft, the flour makes a full-bodied as Altamura ....
INGREDIENTI
300 gr di farina manitoba
100 gr di semola di grano duro
100 gr di farina 00
1\10 di cubetto di lievito di birra fresco
1 cucchiaino di sale fino
1 cucchiaio di senape dolce
350 ml di acqua
semi di senape e senape di papavero
Sciogliere il lievito nell'acqua tiepida. Mescolare insieme le farine e il sale, unire poco alla volta l'acqua e la senape, dare una mescolata veloce all'impasto e lasciarlo riposare 20-24 ore.
Infarinare un piano e versare sopra l'impasto che scivolerà da tutte le parti.
Piegarlo su se stesso tirando i 4 lembi.
Infarinare uno strofinaccio e cospargerlo with the seeds.
Put the mixture into the cloth, close it well and let rise for another two Oretta.
Heat oven to 230 degrees and put a pot and cover it inside to warm up very well.
When the oven is at temperature, remove the pan and lay the dough into inversion (the party was over hours in the cloth that touches the bottom of the pot).
Close the lid and cook for 30 minutes. Remove the lid and cook for another 15 minutes.
And pending the Befana ... I show you these strange creatures:)))
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