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
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.
