Pane con farina di grano duro Cappelli

  • Pane con farina di grano duro Cappelli

INGREDIENTI

350 g of Molino Rossetto Manitoba flour
300 ml of water
250 g of Molino Rossetto "Senatore Cappelli" wheat flour
25 ml of extra virgin olive oil
12 g of Molino Rossetto brewer’s yeast
1 tablespoon of salt

PRODOTTI USATI

  • CAPPELLI WHEAT FLOUR - 17,64 (500 G)
  • MANITOBA FLOUR - 17,64 OZ (500 G) -
  • BREWERY'S YEAST GLUTEN-FREE- 3 CASES X 0,25 OZ (7 G) -

PREPARAZIONE

On a pastry board blend the flours. Add salt, brewer’s yeast, olive oil and water.

Knead the dough until it will be smooth. Let it rest covered with a wet rag in a warm place for 2 hours or so.

Form the dough into 4 parts and let the buns rise for 50 minutes.

Bake the buns to 200°C for 30 minutes or so.