Born to promote the authentic Italian food. With Love ❤️

Tuscan bread made with mother dough

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 1
19 – 20 hours
INGREDIENTS PER 10 PEOPLE

Mother dough, 0.7 oz
Lukewarm water, 11.6 oz
All purpose flour, 19.4 oz

PROCEDURE

Dilute the mother dough in 1.7 oz of water, then add 1.7 oz of flour.
Sitr, then cover and set aside in a warm place for 12 hours.
Dilute the leavened mixture in water, then add the remaining flour.
Knead the dough energetically for 10 minutes. Let the dough leaven in a warm place for at least 5 hours.
Stretch the leavened dough to form a loaf shape.
Let the loaf rest for 1 hour.
Bake at 356°F for 50 minutes, on ventilated mode.

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