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Loaf of bread Ingredients: 1 Kilo durum wheat re-milled semolina 25 g. brewer’s yeast or 200 g. natural yeast 30 g. sea salt 200 ml of milk 3 g. sugar 20 g. extra virgin olive oil 380 ml water
Frise Ingredients: 1 kilo durum wheat re-milled semolina 25 g. brewer’s yeast or 200 g. natural yeast 20 g. sea salt 600 ml water
Bruschette Ingredients: 1 kilo durum wheat re-milled semolina 20 g. brewer’s yeast or 200 g. natural yeast 20 g. sea salt 50 g. extra virgin olive oil 500 ml water
Chocolate chips shortbread Ingredients: 1 kilo durum wheat re-milled semolina 350 g butter 360 g. sugar 200 ml milk 100 g. dark chocolate chips 10 g. dried yeast 1 egg
Lemon shortbread Ingredients: 1 kilo durum wheat re-milled semolina 350 g butter 360 g. sugar 200 ml milk 20 g. dried yeast 3 eggs half a grated lemon
Savoy milk biscuit Ingredients: 1 kilo durum wheat re-milled semolina 250 ml extra virgin olive oil 400 g. sugar 300 ml milk 30 g. dried yeast 3 eggs
Ciabatta Ingredients: 1 kilo durum wheat re-milled semolina 30 g. brewer’s yeast or 300 g. natural yeast 20 g. sea salt 800 ml of water
Altamura’s bread Ingredients: 1 kilo durum wheat re-milled semolina 25 g. brewer’s yeast or 200 g. natural yeast 20 g. sea salt 700 ml water
Put the ingredients into the kneading machine adding around about 70% of the water. Knead the ingredients for about 25 minutes, adding the remaining water. At the end of this process, leave the dough to rise making sure it is covered with a cotton cloth, for about 90 minutes. When the dough has risen turn it on a working surface and proceed to shape and weigh it. Leave the shaped dough to rest for about 15 minutes and, just as before, cover with a cotton cloth. Make a slit across the top of the dough. Put in a hot oven (240°) and bake for about one hour.
Making natural yeast Ingredients: 100 g durum wheat re-milled semolina 10 g natural yogurt 40 ml lukewarm water
Slowly mix all the ingredients together for 10 minutes and then vigorously for another 3 minutes. Place the dough into a small round bowl (preferably a terracotta one) and cut two small gashes in the center of the top in the shape of a cross. Cover the bowl and leave the dough to rest for about two hours.
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