Ferrara bread
Instructions
Among the most representative loaves Italian table are certainly the two loaves that intertwine and are called Ferrara.
It's an artistic ' bread ', whose name indicates the birth city, Ferrara.
Fragrant, with hard crust, Ferrara has an unmistakable silhouette, reminiscent of the starfish.
A variant of ' Ferrara ' is the so-called ' ' veneta Ciopa, rolled hard.
In the mixer (or fork-shaped mixing arms) work the flour at low speed; combine yeast, malt and salt diluted in water, add the fat of your choice to half the dough.
A good dough is ready when it is sufficiently worked at a temperature of 25 degrees.
Leave the mass on the table and cover with towel.
Cut the dough pieces, spend more time in the cylinder for the lamination and forming machine for rolling.
You get to manual forming in the characteristic shape.
After the proper rest in leavening to 30 degrees for 20-25 minutes to bake at 240° c for a time that varies according to the size of loaf.
Bake with little steam and, in the last five minutes, with the open valve to help dry bread.
Ingredients and dosing for 40 persons
- 10000 g of 0 flour
- 250 g of brewer's yeast
- 100 G = = Malt
- 180 g of salt
- 1000 g of seasoning (lard, butter, olive oil)
- 400 cl of cold water
- Carrying dough (if issued)