Our Recipes Stone-milled manitoba loaf
Stone-milled manitoba loaf
|Molino Soncini Cesare Bread Line Manitoba flour||350g|
|Molino Soncini Cesare wheat flour||250g|
|extra-virgin olive oil||25ml|
|dry beer yeast||12g|
Ingredients for the filling/topping
Mix the two flours together in a deep pot. Add the salt, the yeast, the oil and the water. Work the ingredients together, place the dough mix on a pastry board, and continue to work it until it becomes smooth and uniform. Leave it to rest under clingfilm for around two hours. Start to work the dough again, now forming into a long loaf shape. Make two cuts in the surface, and leave it to rest for another hour under the clingfilm. Bake in a pre-heated oven at 200°C for around 30 minutes. Allow to cool before serving.
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