The recipe of the ancient homemade bread by Maestro Fabrizio Fiorentini refers to the Tuscan tradition , that our master baker customizes with the Poolish technique to intensify perfumes and flavors and improve crunchiness and aesthetic of the crust.
ancient homemade bread responds to the contemporary needs of sustainability and “zero waste” .
This recipe, good and healthy because it is rich in fiber, allows you to produce a bread of great size that can be stored for up to 7 days. In fact, the characteristic of the homemade is that it is even better after 2/3 days from the production.
In addition, if it advances a few slice, it is excellent reviewed in the oven and toasted.
For this preparation our exclusive mixture has been used soul of wheat Ryecorn, consisting of “1 flour” 1 “With force W 350, full rye and toasted corn germ .
procedure
for the Poolish
- 2 kg Ryecorn wheat soul (mixture ti Flour type “1” with wholemeal rye flour and toasted corn germ)
- 2 kg of water
- 4 g of fresh yeast
Mix until a fluid and creamy mixture is obtained, let it aim 1 hour at room temperature then place in the fridge for 12/24 hours.
Add to the Poolish Ottenuta:
- 8 kg of Ryecorn
- 6 kg of water
- 200 g of salt
- 100 g of fresh yeast
Knead for 5/7 minutes on first speed, pass on second speed for 10/12 minutes adding the salt and the remainder of the water.
Take to aim for 60 minutes.
Weigh (big pecings are recommended).
Leave to rise for 60/90 minutes at room temperature.
Cook at 240 ° C (optional steam), to cooking, open the valves and decrease the temperature of the oven of 20 ° C.
Do you want to discover some more information on the poolish? Here is a short video of Maestro Fiorentini who explains why he loves to use it!
