Pane Romagnolo

Summary

Ingredients

For the dough: (pre-dough)

• 250 g wheat flour, type 550
• 250 g water, lukewarm
• 3 g yeast, fresh

For the dough:

• 200 g wheat flour, type 550
• 200 g flour, (durum wheat flour, no semolina)
• 120 g water, lukewarm
• 15 g yeast, fresh
• 17 g salt
• 3 tablespoon olive oil

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Instructions

1. Mix all ingredients for the pre-dough well. Knead for 5-6 minutes and cover and let ferment at room temperature for 24-26 hours.
2. Knead all ingredients including the pre-dough intensively for at least 10 minutes. Cover and let rise at room temperature for about 60 minutes. Fold the dough from the edge in the middle and form a ball out of it. Cover and let rest for approx. 10 minutes.
3. Cut out dough pieces of 150-170 g from this ball and shape them into a round shape. Cover and let rest for about 30 minutes.
4. Now turn these dough pieces in strips with the pasta machine on the penultimate level and roll them lengthways into sticks.
5. Make a braid out of 2 sticks each. Press the ends in firmly and carefully slide both ends towards the center to make them shorter. Cover with a foil and let stand for another 30 minutes. After 10 minutes, however, the incision is made lengthways in the middle.
6. Bake to 220 ° after 30 minutes. Swath three times in the first 10 minutes. 5 minutes before the end of the meal, increase the temperature to 250 °, switch to hot air mode and finish baking the bread until golden brown.

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