· 500 gr of “0” type flour
· 300 ml of water
· 1 teaspoon of sugar
· 10 gr beer yeast
Mix 100 g of flour with 50 ml of warm water and 5 g of brewer’s yeast.
Make a homogeneous dough, place it in a bowl, cover with a film and let it rise for at least 12 hours.
Once the dough has finished, take the dough and add the remaining flour, water, sugar, yeast and energetically stirred until you obtain a homogeneous, elastic, soft and non-sticky dough. Take a cloth, sprinkle with flour, insert the dough giving it an elongated shape and wrap it in the cloth leaving it to rest for at least two hours …
Remove the dough from the cloth and place it in a pan sprinkled with flour and put it in a preheated oven at 220 degrees cooking for 20 minutes with a pot of water in the oven. Then remove the saucepan, lower the temperature to 180 and continue cooking for another 30 minutes.
When cooked, the rind must have a light hazelnut color, turn off the oven and leave it inside for another 10 minutes to obtain a crispy crust. Cut it only when the lodging is cold so as not to ruin the crust and breadcrumbs.
Now you can prepare many typical dishes of Tuscan cuisine such as
Fettunta, Ribollita, Panzanella, pappa al pomodoro and much more to enjoy with your EXTRA VIRGIN OLIVE OIL EX TERRA VIRES!