(Recipe by master Nico Carlucci)
INGREDIENTS
Biga
Manitoba flour W 380/400 kg 1
Water g 440
Fresh brewer’s yeast g 5
Dough
Kg 1.445 biga
Kg 0.580 00 flour
G 237 hemp flour
G 16 fresh brewer’s yeast or 6 g dry yeast
G 490 water
G 36 fine sea salt
G 18 malt high diastatic power 15000 U.p.
PROCEDURE
Biga
Knead the biga on first speed for 3-4 minutes with all ingredients without reaching a homogeneous dough. Place in a mixing bowl and let rest for 18-20 hours at 18°C.
Final dough
Start biga, flour, hemp flour, yeast, malt, and 0.39 liters water flush. Knead for 7 minutes. When dough is stiff, add salt and 0.1 l water; knead on second speed for about 2 minutes, until water is completely absorbed and dough is smooth and homogeneous. Let stand on workbench covered with plastic cloth for about 15 minutes.
Divide the dough into pieces of about 300 g and pre-shape our bread and let it rise for another 15 minutes. Give the desired final shape to the bread and let it rise in the proving room at 30°C with 78% humidity for about an hour. Bake at 230°C for about 23 minutes, the last 7 with the valve open.
Credits: p&p baking&pastry, July/August 2015.
