Difficulty: High Preparation: 20 min Cooking: About 60 min Portion: 4 people Note + 3 hours of leavening
Manitoba flour 150 g Flour 350 g Room temperature water 350 g Fresh brewer's yeast 7 g Salt up to 8 g Malt (or sugar or honey in the same doses) 1 tsp
Firstly dissolve the fresh brewer's yeast in the water at room temperature.
Then pour both the flour and the manitoba into a large bowl and add 1 teaspoon of malt. At this point start mixing with one hand and with the other pour the water little by little, add about half of it and when it is completely absorbed also add the salt. Knead again and add the rest of the water little by little, always continuing to knead. Once you have also added the last part of water, continue to knead inside the bowl for about 8 minutes, until the dough is tightly strung. If you prefer you can make these steps using a mixer equipped with a hook, starting from a moderate speed and increasing it slightly to the last. At this point let the dough rest for about ten minutes, it will not be necessary to cover it. When the dough is well relaxed, transfer it to a lightly floured surface with the help of a tarot and given the classic folds. Spread the dough with your hands, then fold two of the 4 outer flaps towards the center. Fold the other two strips of dough towards the center and turn the bread upside down.
Then move on to the work top, rotating it with your hands on the surface so as to give it a round shape. Then transfer it to a lightly floured bowl, cover with cling film and leave to rise for about 2 hours or at least until it has doubled. If the temperature is rather high, just leave it in the kitchen; it is advisable to let the dough rise in the oven that is turned off only with the light on. At this point, transfer the dough to a lightly floured surface and repeat the same operations as before. Give folds, then turn it upside down. As soon as you have obtained a round shape, transfer it to a previously floured baking tray, cover with a damp cloth and let it rise for another hour. When it has risen well, heat the static oven to 250 ° and using a utility knife make decorative incisions, if you wish.
At this point, decrease the temperature of the oven to 230 ° and insert a bowl full of water on the bottom, it will help to promote the humidity. Put the bread in the central shelf and cook for 20 minutes, then lower the temperature to 180 °, take out the bowl of water and continue cooking for another 35 minutes.
Once baked, let it cool before slicing! You can sparkle with coarse salt.
Bread can be kept for 2-3 days in a paper bag.
Alternatively, you can freeze it for about 1 month. The bread dough can be frozen before the second rising, or you can put it in the refrigerator overnight.
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