Biove bread

See the recipe by Chiara Rozza

Blog: La Kucina di Kiara

Molino Soncini Cesare Bread Line type-0/00 Blue flour250g
Molino Soncini Cesare Bread Line wholemeal flour250g
beer yeast20g

Ingredients for the filling/topping


Spread the flour out on a suitable board, and place the rest of the ingredients in the centre. Work them until you get a smooth soft dough. Work it for another 10 minutes, and then cover it and leave to rise for 20 minutes. Divide the dough into two pieces, and use a roller to form two thinnish rectangles. Cut two strips of pastry from each, around 6cm wide. Roll the pastry over from the edges with your finger so that each roll stays round. Now place the rolls on some lightly-floured oven-paper. With the fold underneath and the side rolled up slightly, place the roll on the paper, and then another tip to tip, so that the rolls will only expand horizontally during baking.
Place flour bags (or something similar) against both sides of the rolls, to keep them in place. Cover with a cloth, and leave to rise for 30-40 minutes. Once risen, lift the rolls out gently and cut them in half with a plastic knife, place them on a baking tray, and cut a strip across the surface of each (around 1cm deep). Bake at 200-210°C for 25-30 minutes.


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