-50 g of ground semolina flour and 150 grams of flour type “00”
-150 g of sourdough starter and 1 spoon of honey
-35 g of olive oil
-7 g of salt
-Puffed Brown Rice
-150 g of water
-100 g of flour
Refresh the sourdough starter and set aside 150g for the dough. Let stand
for 1 hour, then mix with water, semolina, flour 00 and honey until it
becomes solid. Let stand for 3 hours; then transfer to the refrigerator and
leave it there one night. Divide the dough into pieces and add water, oil,
rice flour and salt; knead and spill the dough on a surface with flour.
Divide the dough into 8 “balls”; soak them in water and run them in
puffed brown rice. Place a cloth on the bottom of a baking pan and
sprinkle with flour. Spread the rice grains on the bottom and place the
blocks. Cover and let rise in the oven until the bread has filled the pan.
When the oven reaches 220°C, let it bake for half an hour, lowering the
temperature by 20° every 10 minutes.