Filone rustico

 

Ingredients:

kg 1      Flour Azzurra

ml. 600 Water

g. 20     Salt

g. 25     Yeast

Procedure:

Mix all the ingredients until dough is smooth and homogeneous. 
Let it rest for 40-50 minutes in a saucepan covered with a cloth in cotton.
Divide dough in weight of300 g.
Cover with plastic sheeting, letting it rise for 60-70 minutes.
Cut and bake at moderate temperature temperature, about 180/190 ° C.
Cooking time is  30-35 minutes.

 

 

 

 

 

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