RESIPE ⬇️

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ITALIAN STYLE BREAD🇮🇹🫒🍅🌿

– 270 bread flour
– 30 whole wheat flour
– 135 g sourdough starter
– 6 g salt
– 210 g water
– 40 g sundried tomatoes
– 40 g olives
– basil ~ 10g
– 15 g olive oil

1) Mix all the ingredients together ( flour+water+salt+olive oil+tomatoes+olives+basil)

Rest 30 minutes

2) stretch and fold

Rest 30-40 min.

3) 1-st coil and fold

Rest 30-40 min.

4) 2-nd coil and fold

Rest 30-40 min.

5) 3-rd coil and fold

Rest 30-40 min.

6) Shape the dough into a smooth, taut roll.

7)Let the dough rise in the fridge overnight

Next morning:

8) Preheat the oven with cast iron at 240°C ( 460°F) ~ 40 min.

9) Take the dough out of the frige, score it with the scoring lame.

10) Bake the bread in a preheated cast iron with a lid on for 20 minutes at 240°C (460°F) and 15 minutes with a lid off at 200°C (400°F) until golden brown 🤍

❗️❗️❗️

My dough was fermented at 25°C (77°F). If your room temperature is warmer then fermentation will take less time, if it is colder then it will take longer.

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