Recipes for professionals
Country Bread by Ezio Marinato
Ingredients
For the biga with sourdough starter
1 kg Molino Grassi reinforced 00 flour w 280
300 g Polenta
550 g Water
250 g Sourdough
20 g Salt
Proceed with final kneading
1 kg Molino Grassi reinforced 00 flour w 280
300 g Polenta
550 g Water
250 g Starter yeast
20 g Salt
Work the biga with flour, pumpkin pulp, polenta and all the water; when the dough is structured, add the oil and salt, check the consistency of the dough, which must not be too soft, then add the toasted seeds and chamomile.
Allow the dough to rest for 60 minutes, then weigh out 200 g pieces and form into a short loaf. Cut the loaf in half and shape into a flower.
Let rise at 30°C for 120 minutes and steam at 230°C for 40 minutes.