Preparation
Ingredients
- Multisemi tipo2 1000g
- Brewer’s yeast 30g
- Extra virgin olive oil 20g
Preparation
Knead all the ingredients for 5 minutes at low speed and another 7 minutes at high speed, until a homogeneous dough is obtained. Let rest for about 20 minutes in a proofing chamber, then divide into 750 g portions and shape without squeezing too much. Let the loaf rest for about 15 minutes. Shape again, placing flour under the loaf, and let rise for about 60–75 minutes. Bake with initial steam. Cook in a static oven at 220°C for 45 minutes.
