The wheat bread is the center italy country bread for excellence. If properly preserved it can last for many days. Ideal for bruschetta or toasted and stuffed with a good jam. As prepared with whole wheat flour is very healthy and full of fiber.
INGREDIENTS
- 500g wheat flour
- 3 spoons of extravirgin olive oil
- 10 g Fine salt
- 350 ml water
- 1 spoon malto
- 12 g Brewer’s yeast
STEPS
- Light up the refractory wood fire oven at least 2 hours before baking. Let dome becomes “white” and cool down to reach 390-430°F
- Mix malt, yeast, water and oil in a bowl
- Add wheat flour and mix it till the dough is soft.
- Put the dough in a bowl and cover it with plastic wrap.
- Let it rise for 3 hours or until the dough has tripled in volume.
- Start to form the dough balls as your shapes likes.
- Put the dough in a baking dish and let it rise again for 40-60 minutes until the dough are big enough. Bake in Alfa Ref wood fired oven preheated to 390°F, for 1 hour.