Classic Italian loaf

See the recipe by Molino Soncini Cesare

Molino Soncini Cesare Bread Line type-1 for direct/indirect use875g
Molino Soncini Cesare durum wheat flour375g
extra-virgin olive oil50ml
powdered beer yeast12.5g
still water 1 litre

Ingredients for the filling/topping


In a deep pot, mix carefully together the two types of flour and the beer yeast. Add 70ml of the water, and mix well together. As soon it starts to form into a dough, add the lard, the remaining water, the salt and finally the extra-virgin olive oil. Work all the ingredients together for at least 15 minutes, and then leave the mixture to rest until it has doubled in volume, which should take about two hours.
Now you can divide the mix into three pieces, gently rolling each one. Leave them to rest for another hour. Then place each block of dough one by one in a shallow baking tray, gently flattening each with your finger, and extending them to the full length of the tray. Moisten the surface with olive oil, and bake in a pre-heated oven at 230°C for 18-20 minutes. Remove from the oven when they are browned on top, and slightly crusty.


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