Albertos Pane Cafone – Grobianbrot
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 45 mins |
| Total Time | 17 hrs 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 75 g sourdouh, (wheat sourdouh already active)
- 700 g wheat flour, type 550
- 470 g water, cold
- 16 g salt
- 5 g yeast, fresh
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Knead the sourdough, 100 g flour and 100 g water for 5 minutes and cover and leave to rest at room temperature (approx. 20 °) for 3 hours.
- Then add 100 g of flour and 100 g of water and knead again for 5 minutes and again cover and leave to rest for 3 hours.
- Knead fermented dough, 500 g flour, 270 g water, salt, yeast and sugar for about 8 minutes and let rest for 10-15 minutes. Let the dough fall on a floured surface, cut into 2 parts and shape each into a ball.
- Place each of these balls on a baking sheet lined with baking paper, flatten it a little with the palm of your hand, dust with flour and cover with a kitchen towel and let rise at room temperature for 10 hours.
- Preheat the oven to 250 °, steam well and cut into the bread as desired and bake for a total of 45 minutes, after 25 minutes reduce the heat to 200 ° and bake for 20 minutes. Regularly swath well for the first 4-5 minutes.
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