Description
Early spring morning in Italy. With hills covered with thyme, spread sweet fragrance. An old Italian woman makes the mozzarella from fresh milk. And the bakeries are already ready the first aromatic bread. The smell of spring, the smells of Italy... This bread is my creation, my ode to Italy! It is the embodiment of the whole range of Italian flavors!
Ingredients
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Sourdough
70 g
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Yeast
1 tsp
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Honey
1 tsp
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Salt
1 tsp
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Flour
450 g
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Flour
50 g
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Cream
3 Tbsp
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Cheese
100 g
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Blue cheese
100 g
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Mozzarella
100 g
Cooking
In the evening making two sourdough. For the dough mix the yeast 70 g yeast, 100 g of water and 120-130 g. of flour. Consistency as on pancakes.
For the Italian Bigi dissolve a teaspoon of yeast in 150 g of water with 1 tsp of honey and add 100-120 g of flour. The consistency is the same as for pancakes. Cover the dough and put in a cool place (15-17C) at night (9-10 hours).
The dough in the morning. They increased in 2 times.
Take 50 g. wholemeal wheat flour.
To the jar add 200 g white flour, 50 g. wholemeal, 1 tsp salt and 3 tbsp cream.
Mix all components. The dough is dense. The amount of flour may vary, look for consistency. If too cool - add water. Cover and let stand 30 minutes. Then make a batch in 15 minutes.
The dough after kneading. Cover and leave for an hour to come.
Coming up the dough to press down!
For layer use three Italian cheeses - the Gorgonzola, mozzarella and Parmesan.
Grate cheese and stir.
Carefully divide the dough into three parts.
Every part carefully not to break the large air bubbles stretch.
Spread cheese
Wrap the loaf.
For the proof, put on a greased sheet of paper upside down on the baking sheet.
For each loaf, put the wet (!) sprigs of Italian herbs - thyme or rosemary.
Bread goes in should stay in a warm humid place for 45 minutes.
During the proofing sprigs of herbs has played a role of a cut - in these places the dough nicely spread out.
And now I will share my little secret ))) Instead of a hearth or baking stone you can use ceramic tile on the size of your oven. Put it on the grill higher to the ceiling of the oven. Stone or tile before baking you need to preheat at a maximum temperature of not less than 20 minutes. On the hot stone throws off the baking sheet blanks together with paper and bake until tender 15-20 minutes. Baking temperature 230-240S. The first 5 minutes with steam! (as I wrote this several times with 2 minutes interval plaschem 40-50 g of water on the walls of the oven). When the bread is baked, its fragrance reveals at a time. First smells of herbs, after 5 minutes, the cheese, and in the end - wheat bread! It is something totally unique!!!
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