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So, here we are at Torre del Saracino and today
Let's present a type of bread
that we thought we would do with a rye flour and lemon and wild fennel
clearly rye flour because it is gluten free,
has a texture
We need, in order to get good bread, we need to
add up different kinds of flour
with an amount of gluten
allowing to mix the ingredients well and get a good gluten mesh.
Our proportions of this today weĺre preparing discolored bread,
in the sense that
weĺll add an amount of
rye that is equal to 40%,
an amount of wheat flour that is equal to 20%,
and let's help with 40%
of flour type Red of Molino Caputo,
which is known to be more elastic and stronger
to mix everything together.
We have also thought about creating a... about giving it a Mediterranean touch
with our local products...
and this is the reason why we have added lemon
and wild fennel,
And now huh everything will be mixed with the sourdough
the sourdough that I've been using in the past six years, along with Criscito.
Now let's start to mix the ingredients.
Like I said we have chosen kinds of flour
whole meal flour
That in the case of Caputo's flour has a greater percentage of bran compared to...
to other kinds of wheat
flour on the market.
And then we have chosen rye flour which is also whole meal flour.
All this because we first want to give
a sweeter taste to the mixture, so
let's add a great deal of bran to lighten up
also to the content of flour.
And also because using fibers
it makes much more sense to use flour with
a greater percentage of gluten.
After adding flour
Let's add some grated green lemon,
Letĺs add our sourdough,
And finally, letĺs add the water.
The main feature of these kinds of dough
with a high level of bran and also thanks to,
let's say, high quality flour
is their ability to absorb a higher quantity of water.
Therefore during cooking, evaporation is increased, which results in greater alveolate consistency and
Lighter bread.
Now, letĺs start to knead.
The salt is added in the end
we definitely prefer to add it in the end in order to avoid
compromising the formation of the gluten mesh
and fennels.
So let's knead for a few more minutes.
Once it is ready, the dough should rest for about 30 minutes,
Now, letĺs make our loaf of bread
that will be enclosed.
As you can see,
even being a gluten-free type of flour,
as rye flour, in large, let's say
in large amounts,
There is no adherence to the work plan.
This is the loaf that should be left to rise
in small wooden crates for about 12 hours at 27°C.
Here is our product ready to go into the oven
I usually donĺt insist on leavening and fermentation
let's say before baking,
I prefer them to give their best in the oven,
because, I think that high temperature and baking
especially in a wood-burning oven allow uniform cooking
in both the lower and upper part of the oven
flour has better elasticity
during cooking when
evaporation occurs and so does the usual formation of bubbles, letĺs say let's call them bubbles.
Well, letĺs enclose the loaf
and bake it.
Let's check cooking,
as I told you before, our loaf of rye is in the oven.
If you observe closely... a dome has appeared
this dome is due to the resistance of the flour and thus to the quality of gluten
and, clearly, to the amount of gluten,
what I consider to be strictly proportional
to elasticity, thus to the P/L we find and
to which we should always pay attention when choosing flour.
Now, we are ready to churn out the bread
we first baked at 230, 240°C
lowering the temperature to 160/170°C as currently set
for about... roughly 50 minutes.
Wood oven cooking depends greatly on the size of the piece of bread,
That's the reason why
when baking, we also set the initial temperature depending on the size.