Pane con farina di canapa

  • Pane con farina di canapa

INGREDIENTI

470 g of Molino Rossetto stonegroug type 1 flour
300 g of water or so
35 g of Molino Rossetto wheat mother yeast
30 g of Molino Rossetto organic gluten-free hemp flour
20 g of extra virgin olive oil
10 g of salt

PRODOTTI USATI

  • WHEAT MOTHER YEAST - 3 bgs X 1,23 OZ (35 G) EACH -
  • FLOUR TYPE 1 - 17,64 OZ (500 G)

PREPARAZIONE

I melted yeast in warm water. I put the flours in a bowl, I added melted yeast and I blended all the ingredients with a spoon, adding salt and oil. I blended all the ingredients until the dough will be smooth and uniform, kneading on a pastry board dusted with some flour.

I made a smooth ball and poured the dough in oiled bowl covered with clingfilm and rag in a closed place.

I let rise the dough for 2 hours and half or so, until it doubles in size.

I formed a loaf and I let rise the dough for 30-40 minutes or so in a closed place.

I poured bread on a baking tray, I made some cuts on the surface and I baked it to 200°C for 40-45 minutes.

Let it cool on a grill.