sea lions ready to go

sea lions ready to go
 
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This recipe was uploaded
by madamada

 
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Ingredients

Ingredients
Method
 
  • manitoba flour
  • all purpose flour ??
  • salt
  • water
  • yeast
into the oven

this is the recipe Renzo, my village's baker gave to me, for dukegus, I've told he is a skilled bread maker and will understand things better than me.
No divieto for other adventurous to make these ciabattas

make the yeast ready the day before
then:
50% manitoba flour (medium strong flour)
10% yeast (livito di birra)
45% fresh or cold water

24 hours let it stay

50% medium/strong flour
2,2% salt (of the whole dough amount )
1% yeast
60% water

knead a long time until smooth and elastic

put it into a plastic bucket to rise for 1 hour
give the dough a shape and let rise for 1 hour

bake at maximum heat 250 for 10 mins with steam or wet the dough with a brush. then low the heat and let it bake for 40 mins

if I failed to write something or the indications are not clear enough ask and I will investigate next time I go for bread

mandi mandi
:wave:

sea lions ready to go

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alt

This recipe was uploaded by madamada

 
 

Method


into the oven

this is the recipe Renzo, my village's baker gave to me, for dukegus, I've told he is a skilled bread maker and will understand things better than me.
No divieto for other adventurous to make these ciabattas

make the yeast ready the day before
then:
50% manitoba flour (medium strong flour)
10% yeast (livito di birra)
45% fresh or cold water

24 hours let it stay

50% medium/strong flour
2,2% salt (of the whole dough amount )
1% yeast
60% water

knead a long time until smooth and elastic

put it into a plastic bucket to rise for 1 hour
give the dough a shape and let rise for 1 hour

bake at maximum heat 250 for 10 mins with steam or wet the dough with a brush. then low the heat and let it bake for 40 mins

if I failed to write something or the indications are not clear enough ask and I will investigate next time I go for bread

mandi mandi
:wave:
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