Italian peasant bread

Category: Yeast bread
Kitchen: italian
Italian peasant bread

Ingredients

Biga
Water 225 ml.
Dry yeast) 0.7-1 gr.
Wheat flour VS 75 gr.
Whole grain wheat flour 80 gr.
Coarse corn flour 40 gr.
Dough
Biga whole (420 gr)
Water 225 ml.
Dry yeast) 3 gr.
Baking wheat flour VS 490 g
Salt 16 gr.

Cooking method

  • Biga:
  • Mix all the ingredients of the bigi in a bowl, stir until smooth. Cover with foil and leave at room temperature (20 ° -22 °) for 10-12 hours, overnight.
  • Dough:
  • Add water, yeast and half flour to the bigu. Stir with a spatula so that everything is well combined. Add remaining flour and salt. Mix everything again. Put on the table and start kneading. The dough will be sticky, but do not add flour! Knead until hands are clean, about 6-10 minutes, or with a mixer until smooth.
  • Roll into a ball, put in a bowl greased with vegetable oil and cover with foil. Leave for 1 hour, knead and leave for another 1 hour.
  • Sprinkle flour on the table, lay out the dough, flatten into a round pancake. By folding the dough inward, shape it round.
  • Italian peasant bread
  • Turn seam side down, cover with a bowl and leave to rest for 15 minutes.
  • Italian peasant bread
  • Turn on the oven with a stone at 260 degrees.
  • Then sprinkle with flour, flatten the dough again into a pancake and roll like a roll, form a loaf.
  • Italian peasant breadItalian peasant breadItalian peasant bread
  • Place on baking paper, dust lightly with flour, wipe and cover with a tea towel. Leave on for 1 hour at room temperature.
  • Before planting, make one longitudinal cut slightly from the side.
  • Italian peasant bread
  • Land on a stone. Bake for the first 10 minutes with steam at 260 degrees, then lower the temperature to 230 degrees, ventilate the oven and bake for another 20-25 minutes. Remove from oven and cool completely on a wire rack.
  • It turns out something like this, not small, cutaway loaf
  • Italian peasant bread
  • Bon Appetit

The dish is designed for

1 loaf

Time for preparing:

12 + 4 hours.

Cooking program:

Oven

Note

The weight of this bun is about 970 - 1000 grams.

Galina S
Thank you, I think the bread will be very tasty!
lettohka ttt
Bravo!!!!
Trinitron
Thanks, I tried to try
Olga VB
Good recipe! Simple, detailed - thank you!
Gala
Beautiful bread

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