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Pour the flours into a bowl or mixer and gradually add the yeast dissolved in 400 g of water.
Once all the water has been absorbed, cover and let rest for 10 minutes at room temperature.
Add the salt with the remaining 30 g of water and knead until fully developed.
Let the dough rest for another 30 minutes covered at room temperature.
Perform 3 rounds of strengthening folds, with 20-30 minutes of covered rest at room temperature between each.
Place the dough in a covered bowl and let it rise in bulk at room temperature for one hour.
Turn the dough out onto a floured work surface and shape it into a loaf.
Place the dough in the proofing basket with semolina flour, keeping the opening facing upward.
Let it rise until doubled in size (about 3 hours at 19-20°C).
Turn the bread out onto parchment paper and place it in a preheated cast-iron pot (24 cm).
Bake at 230°C with the lid on for 20 minutes, then at 210°C without the lid for another 20 minutes.
Finally, bake on a baking stone at 190°C for 10 minutes with a slight gap for steam to escape.
Let the bread cool upright on a rack before enjoying it.
Mixer
Proofing basket
Cast-iron pot
Baking stone
Store in a paper bag or wrapped in a cotton cloth for 2-3 days.
A perfect recipe for making homemade bread in one day, even without sourdough.
Italia, Emilia Romagna
| Energy (kcal) | 324.73 |
| Carbohydrates (g) | 67.98 |
| of which sugars (g) | 0.9 |
| Fat (g) | 1.29 |
| of which saturates (g) | 0.23 |
| Protein (g) | 11.84 |
| Fibre (g) | 3.85 |
| Salt (g) | 1.02 |
