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https://www.raiplay.it/programmi/esem... - Today Fulvio prepares a super simple bread, a classic loaf, and goes back to using sourdough. This is the perfect time to use it because it's not so hot anymore and the slightly more humid climate also favors its use, thanks to the first rains of the season. I know many enthusiasts among our audience already use it regularly. For everyone else, don't worry: sourdough is an ingredient like all the others that today, unlike a few years ago, can be found easily. You don't need to create it from scratch, just buy it already made. The advice is to ask for it in a bakery near your home. A small amount is enough. Once you have obtained your yeast, before using it in the recipe, it must be refreshed and that's it. Ingredients for the refreshed yeast: 100 g of sourdough starter 100 g of type 0 flour 100 ml of water For the dough: 1 kg of type 0 flour 200 g of refreshed sourdough starter 850 ml of water 10 ml of extra virgin olive oil 20 g of salt Leavening: Refreshed sourdough starter left to ferment for 4 hours. Pre-dough left to rest for 10 minutes at room temperature. Dough left to rise in a bowl for 40 minutes at room temperature and then for 14 hours in the fridge. Loaf left to rest for 30 minutes in a basket at room temperature. Cooking: 250 °C for 25 minutes. 230 °C for 15 minutes