members recipes

Ingredients
manitoba flour

all purpose flour ??

salt

water

yeast

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: