Bread Recipes - Italian bread

My name is Salvatore La Ragione, Here we are at Torre del Saraceno. And today we are going to make a very simple bread: a white bread huh... We have decided to prepare a kind of bread that is made with flour that is usually regarded as lighter flour in the bread making industry. huh... to... to make sure that.... In short, we obtain... bread that is quite light, quite kneadable and with a high hydration level. in our range of Caputoís products, there is this flour: the green flour. I thought I'd use this flour although it is not a specific... flour for bread-making, Only because I wanted to have it fermented on the oven blade. In the sense that weíre now making our dough that that we're making it with Molino Caputo yeast and Criscito mixed to 20% and we're making the bread with 75-80% hydration. So, now let's let's prepare our... our ingredients, so let's put flour, yeast, Caputo's Criscito, and some water at room temperature. Weíll put all the ingredients in the mixer, So, once we're done with the dough Like I said, we have a high hydration level, so... let's say, by the time the dough begins to rise, it gets less kneadable, being a highly hydrated dough it gets less kneadable, We thought we'd have it ferment directly on the blade. Today weíre making strands of dough woven together... to form a braided shape, We need to cover it and like I said let it rise... for about 10 hours on the oven blade. This way, we no longer need to knead... the dough, eh... for a moment... at the end of Öleavening So we no longer have difficulties to place it on the blade and bake it. But rather, this way, like I said, we get a dough that is not elastic and therefore has less gumminess and more hydration, And a mixture that eventually becomes lighter. Basically this is the result we want to achieve. Now, our bread is ready, So, we baked the bread for about 40 minutes. At a starting temperature of 230-240°C, and then, puttingÖ then clearly putting the bread, with cold material inside, we lowered the temperature, letís say, for all the baking down to 180-190 degrees.. As you can see baking in a wood oven gives uniform cooking, both on the bottom and the upper part of let's say the oven.