Alberto`s Bread from Mantova
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g flour, type 405 (or 550)
- 220 g water, cold
- 20 g yeast, fresh
- 1 tablespoon goose fat, without crackling
- 1 teaspoon salt
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast from the refrigerator in the cold water. Add to the flour and knead well. Add the lard, continue kneading until the lard is completely mixed, add salt and knead everything well for about 10 minutes. The dough should / must remain firm, but elastic. I didn`t use a machine myself, I kneaded everything with my hands. Let rise for 60 minutes, tightly closed at around 25-30 ° (cling film).
- Carefully knead the dough again, roll it up and shape it into a stick and hit the table with force. Repeat this process 5-6 times or more.
- Roll out the dough in an oblong shape and roll it back up tightly. Cut at the top with a distance of about 4 cm from the respective ends. Cover a baking sheet with baking paper, place the bread on it and cover with a cloth and let rise for another 60 minutes.
- Bake in a preheated oven to 220 ° for about 20 minutes or longer depending on the degree of browning.
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