Bread with stoneground whole flour
300 g of Molino Rossetto soft wheat flour
200 g of Molino Rossetto “Manitoba” flour
300 ml of water
20 g of Molino Rossetto wheat mother yeast
10 g of salt
Knead flours with water and wheat mother yeast. Add salt and knead again.
Let the dough rest in a warm place for an hour or so, make a loaf and let it rise in the oven until it doubles in size.
Bake it to 220°C for 40 minutes or so with a little bowl of water. Bake the bread for another 20 minutes, without the little bowl of water and let the door’s oven opened with a wooden spoon.
Take the bread out of the oven and let it cool on a grill.
You can cut some slices from the bread and make some bruschetta with tomatoes, garlic and oregano.