Bread for bruschetta
The bread for bruschetta bread is similar to Puglia. It is prepared with a mixture of the chariot which is indirect and requires 16-18 hours to wait before the final dough. With these ingredients come to make a loaf of bread that gives you up to 25 bruschetta. Try - just like I did - to organize a race of bruschetta. On the table: a loaf of bread sliced very carefully. The height of the bread is important and must take into account the tastes of all participants: not too high but not too low, I'd do it an inch and a half. Apulian red pepper oil, Tuscan olive oil, cherry tomatoes cut into small shares topped with a little salt and a little olive oil, olives, fresh parsley and a clove of garlic if you like. The race has been a great success and no one is declared the winner and he won. Good bruschetta at all!
Ingredients
(10-12 persone)Average price 0.00 Euro
- 500 gr flour manitoba
- 240 g cold water
- 5 g of yeast in cube
- For the dough
- 200 gr flour of durum wheat
- 100 g + 20 g water if necessary
- 5 g yeast in cube
- 2 g malt powder or 2 teaspoons of honey
Process
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Prepare the biga: mix flour, water and yeast for 1-2 'at most because they do not need a long mix, but mix the ingredients.
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I cover with a towel and put in a double rise to a maximum of 18-19 °.
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After 16-18 hours, the chariot is ready.
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Preparing the dough: add the biga the flour, yeast and water and knead for 6-8 '. If the dough is too dry add a little 'of water and mix again for 3-4'.
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I get a semi-soft dough that I put in a covered bowl to aim for 50-60 '.
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After this time the dough has more than doubled.
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Form a loaf, cover and let rise for 1 hour. It must double or triple.
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Bake at 240 degrees for 15 'by spraying water into the oven three times at a distance of 5'.
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Oven 220 ° 15 '.
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Oven at 200 degrees for 15 '. Off oven with door open for just 10 '.