Alberto`s Pane Battuto
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 13 hrs |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g wheat flour, type 550
- 350 g water, lukewarm
- 10 g yeast, fresh
- 12 g salt
- 280 g wheat flour, type 550
- 70 g water
- 80 g butter, room-soft
- 15 g yeast, fresh
- 10 g salt
Print Recipe
Pin Recipe Instructions
- Knead the first four ingredients carefully for about 8-10 minutes, close tightly with cling film and let rise at room temperature for about 8-10 hours.
- The procedure now continues as is typical for this bread.
- Knead all ingredients including the pre-dough together. Since the dough is very firm, good physical condition is required here. Shape the dough into a ball and hit it vigorously with the rolling pin until it is shaped like a flatbread. Then fold the flat dough from the outside to the center. Form a ball again and hit it vigorously again. Repeat this process at least 4 times, rather 5 times. At the end, shape a ball and leave to rise in a bowl covered with foil for at least 1.5 hours.
- Cut the dough into 3 parts and shape them into oval dough pieces, which are then covered between floured tea towels and rest for about 30 minutes.
- In between preheat the oven to 250 ° and heat a tray or baking stone with it. Swath well.
- Roll out the dough pieces on the pusher with the smooth side up, cut deeply lengthways in the middle and place in the oven. Bake at 220 ° for 35-40 minutes.
- Steam the oven 2-3 times at the beginning.
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