How Should I Mastrabate?

WITHOUT BREAD DOUGH

now believe that many food lovers like me,

know the bread dough without

is a great bread, which gets effortlessly and with the classic ingredients, of course there are the famous variations that everyone gets a taste:

the main ingredients are:

500gr. flour

(needing a long rising,

I manitoba flour Mix 300 and 200 of flour '0)

gr.350 water

15 gr. salt (taste is personal)
about 1-max 2 grams. yeast

high in a bowl I put almost all the water in that little remains well dissolve the yeast well,

Add the flour and salt and begin to knead with one hand while the other around the bowl, when the ingredients are well blended (dough a few minutes) I put the bowl in an envelope aliementi close it and put it aside in a kitchen unit until the next day, about 18-20 hours

when well risen, put the dough on a cloth

well of semolina flour,

do the folds, ie bringing the outer edges of the dough toward the center closing well trying not to deflate the dough, dusting with flour again and close the canvas, leaving another 2 hours to rest after an hour and a half to turn the oven Maximum temperature of half an hour after I put the bread in a pot or pan (left in a hot oven must be hot)

depending on the form that I gave him and let cook about 35 minutes,

then put the bread directly on the grill of the oven

and let it cook some more,

here in photos,

version sandwiches, cooked in the mold for Good day,

pagnottona cooked in a pot pyrex (glass) with 50 gr. rye flour,

version ciabatta baked in a baking pan oval,

bread is a great easy and fast (taken time to rise)

here found a great video explaining the procedure U.S.

(my custom is, as I put the ingredients on the contrary)

.. ....