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https://www.raiplay.it/programmi/esem... - Fulvio Marino offers us a bread dedicated to his partisan grandfather, the Piedmontese grissia. Ingredients: 500 g flour 0, 250 g water, 5 g brewer's yeast, 500 g flour 0, 300 ml water, 10 g powdered malt, 12 g brewer's yeast, 18 g salt, 50 g lard Procedure: Prepare the preferment: mix the flour with the water and the crumbled brewer's yeast. Once you have a coarse mixture, cover and leave to rise at room temperature (18°) for about 18 hours. In a planetary mixer, or in a bowl, put the flour 0, the preferment, the powdered malt, the crumbled brewer's yeast and most of the water. Mix with a spoon and, once the dough is smooth, add the salt and the remaining water. Knead for a few minutes, then add the lard and work until the fat is absorbed. Cover and let rise for 1 hour at room temperature. Divide the dough into loaves of about 200 g, which we place on the baking tray (without folding), cover with cling film and let rest for 20 minutes. Using a rolling pin, roll out each loaf, giving it the shape of a thin tongue. Roll the tongue on itself, starting from the short sides, on one side and the other, so as to join the two ends towards the center. Cover and let rise for 1 hour and a half at room temperature. Turn the loaves over onto the baking tray with baking paper, make a shallow cut in the center and cook in a hot, static oven at 200° for 25 minutes.