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

  1. 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
  2. Mix malt, yeast, water and oil in a bowl
  3. Add wheat flour and mix it till the dough is soft.
  4. Put the dough in a bowl and cover it with plastic wrap.
  5. Let it rise for 3 hours or until the dough has tripled in volume.
  6. Start to form the dough balls
 as your shapes likes.
  7. 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.