casareccia-style round loaf

Nov 29, 2017

casareccia-style round loaf


casareccia-style round loaf
categoria
ingredients
quantity
Antiquum
500 g
medium flour
500 g
water
600-650 g
salt
20 g
baker's yeast
30 g

Knead all of the ingredients together at low speed for 5 minutes and then at high speed for 5 minutes or until the dough is even. Leave the dough to rest at room temperature for around 30 minutes, then roughly shape and leave to rest for another 15 minutes. Shape again and leave to rise for around 60 minutes. Bake with initial steam, releasing the steam at the end of baking.


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