E' tutto nel nome, è una via di mezzo tra un pane e una focaccia. Mollica areata e crosta morbida, lo rendono particolarmente adatto alla farcitura con formaggi e salumi. Il poolish lungo e la presenza di strutto, fanno si che si mantenga morbido per qualche giorno
Ingredients: 250g flour
W 300 (alternatively manitoba commercial)
250gr semolina with good absorption
375gr water 10g salt 25g lard
3.5 g fresh yeast 1 teaspoon malt
Evening:
prepare a poolish with white flour, 250g of water and 0.5 grams of yeast.
Mix and allow to ripen at 23 ° for 12 hours.
the morning dissolve yeast and malt in the water remaining, pour into bowl with the poolish, we combine the flour and we start the machine, with the leaf, sp. Min. After 2
'insert salt and shortly after we bring the veil. 1.5 and let the dough curvature.
We combine the lard and let absorb.
attach the hook and mix vel. 1.5, occasionally reversing the flow, until a fine texture and good elasticity.
Cover the bowl and leave to bet until the first signs of rising, ca. 40 '. Let's take a tour of
folds of type 1, form a ball and cover loosely with bell.
folds of type 1, form a ball and cover loosely with bell.
After 20 ', overturning the ball, flatten slightly and form as from photo sequence, avoiding as much as possible to deflate the mixture.
Brush with oil and let double.
Brush again, we practice the dimples and bake at 250 ° with steam.
Brush again, we practice the dimples and bake at 250 ° with steam.
After 10 ', remove water and cook, gradually climbing la temperatura fino a 180° .
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