Rustic artichoke and leek
Bakery products from Italy
Rustic bread with tomatoes and basil
Rustic bread with tomatoes and basil
ready in
8 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Eat still hot is really very good, releases the scent of basil and the softness given by the yeast. Even the fragrance of the semen convinced me. Accompanied then with fresh salad or tomatoes is also better
preparation
step 1
Rinse the mother's yeast at least 3 hours before starting to go. The mother yeast should be doubled.
step 2
In the mixer (possibly) or by hand in a bowl, sprinkle the mother's yeast with lukewarm water
step 3
Add the flour, the salt, and lastly the olive oil and mix well all over.
step 4
Work the dough for 10 min. With the leaf hook and when it is smooth, put the hook hook until the dough comes off the walls and will be smooth.
step 5
Then take the dough and continue to work it by hand, add the finely chopped basil and the tomatoes cut to strips up. Work the dough until it is well blended.
step 6
Place the dough in an olive oil bowl and let it drain covered with the film in the oven for 4 hours.
step 7
When the first stage of leavening is completed, take the leavened dough and cut it on the floured planter in half and work it in two loaves of elongated shape.
step 8
Place the loaves in a baking tray with baking paper and allow them to rest the covers at room temperature for another three hours.
step 9
Bake bread in a preheated oven at 250 ° (gas oven level 7/8) with a pan with a finger of water.
step 10
When the oven is hot, remove the water, and lower the temperature to 220 ° (gas oven 6). Cook the bread for about 30 minutes.