Ingredients for a lodging of 700 g
1 kg of durum wheat flour from Tumminia ground stone – a loaf of mother yeast fresh – 1 teaspoon of lemon honey Sicilian (of Leonforte) – 200 g black olives pitted – 200 g almonds from Barrafranca – 20 g of salt
– Collect the flour in a bowl, pour 600 g of water and knead gently for approx a couple of minutes, so as to make it absorb. Let rest the mixture for about 40 minutes is autolysis: this technique (mix the flour with water and do it rest about 40 minutes before working it) makes the elastic dough and more bread swollen. It is particularly useful with flour of ancient grains such as Tumminia, which have little strength (they develop less gluten). This reduces mixing times because the flour, absorbing about 50% of water, develops some enzymes that facilitate fermentation and make the more malleable compound.
– Taken from loaf 300 g of mother yeast.
– After the rest, resume the dough, add the yeast, the honey, 200 g of water, a little at a time, and finally the salt.
– Knead with your hands gently paying attention because the Tumminia flour should not be worked hard.
– After about one ten minutes, when all the water is absorbed, transfer the mixture to the work surface and add the olives and almonds.
– Knead for 2 minutes, then weigh 700 g of dough, form a dough and let it rest for about 30 minutes.
– Take back the dough, give it to it form of a lodging and do it rest for another half an hour. Transfer it to a container e let it rise for about 3 hours in a warm place or overnight in the fridge. Once the leavening time has elapsed, cook the bread in 230 ° oven for 10 minutes and continue then for 35 minutes at 200 °until a nice crust has formed.
