These days I've neglected a bit 'my and your blog, sorry for the absence, but I'm enjoying the sea to go though with this terrible heat almost can not resist even the beach.
Before closing the blog for the Holidays I want to leave the recipe for this bread to celebrate my fabulous 100 ° post, you know it is very hot to turn on the oven, and many of you give up, but maybe you can try it in September when the air becomes less humid, try it and you will be satisfied ; )
Ingredients:
200 gr. Biga
150 gr.
150 g of semolina. 0
200 grams of flour.
4 g of water. yeast 1 egg yolk
10 gr. salt
Procedure: Prepare the biga
with 200 gr. flour, 2 oz. yeast and 90 grams. of very cold water, work just the ingredients and let rise in an oiled bowl, cover with plastic wrap and let rest from 18 to 24 hours.
spent hours proving mix the biga with warm water and yeast, then add flour and when the dough has absorbed to the well add the yolk mixture a little ', Add salt and let the dough rest for 15 minutes.
Now form the loaf and let rise until doubled. At the time of the fire very gently turn it over and carve the surface, forming a grid and bake at 240 degrees for 40-50 minutes.
I wish you happy holidays!
