Preparation
Ingredients
- Cerealbianco 1000g
- Water 500g - 530g
- Lard 100g
- Vegetable oil 100g
- Brewer’s yeast 30g
Preparation
Knead all the ingredients for 5 minutes at low speed and another 5 minutes at high speed, or until a homogeneous dough is obtained. Let the dough rest at room temperature for 15–20 minutes, covered with a cloth. Divide the dough and shape into loaves of 450–500 g each, roll them, let rest for about 20 minutes, and reshape. Let proof in a chamber at 30°C and 80% humidity for 60–90 minutes. Before baking, score the surface and decorate as desired by sprinkling with flour or buckwheat grains.
