Mantovane is a hard dough bread typical of Northern Italy, especially of Lombardy and Emilia Romagna. Hard bread is so defined because of its consistency and lack of hydration, i.e. the low percentage of water compared to the weight of the flour. In this video the master of white art Carmelo Loiacono, historical collaborator of our mill, will explain the perfect technique for the folds, the shape and the firing of the valances.
The dough is made up of:
760 grams of soft wheat flour Anima di Pizza for Pizza and Bread
380 grams of water
18 grams of yeast
16 grams of salt
35 grams of extra virgin olive oil
Enjoy and enjoy!
