Homemade bread, Farina Luce®
Vito Antonio Romanelli
Bread with Farina Luce® is exclusive and unique, you can prepare it at home with our three flours, amaze everyone with its aroma and taste
Bread with Farina Luce® is exclusive and unique, you can prepare it at home with our three flours, amaze everyone with its aroma and taste
Difficulty
Average
Preparation
6 hours (including rising time)
Cooking
45 minutes
Doses for
A loaf of bread
Suitable for
Vegans
Nine ancient varieties of soft wheat grown in a single field are naturally intended to create a bread that captures all the authenticity and flavors of the land. This bread is born from the combination of three types of "Luce" flour, which embodies the love and attention to a product of the highest quality. Amore Terra bread is made with sourdough starter to enhance the flavor and aroma associated with the grain varieties. An excellent, simple and tasty bread, perfect for everyday meals. Lightly sifted flours lend a more intense color and flavor.
Pour 280 g of water (in summer use cold water) (photo 3)
Knead for about 3 minutes.
The dough should be lumpy and not fully formed. (Photo 4)
Cover the bowl and let it rest for at least 30 minutes at room temperature. (Photo 5)
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2nd Step
After 30 minutes, add the sourdough starter and knead for about 4 minutes, cover, and let rest for an hour. (Photo 6)
3rd Step
Add the salt and continue kneading for another 5 minutes. (photo 7)
Cover and let the dough rest for 60 minutes (photo 8), after which it will be necessary to fold it again in the bowl, cover and let it rest until the dough has doubled in size.
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4th Step
Forming
Turn the dough out onto a work surface, shape it into a loaf (photo 9), and generously flour a proofing basket lined with a tea towel. Place the newly formed dough in the bowl and let it rise until doubled in size. (photo 10)
5th Step
Cooking
Preheat the oven to 230°C (450°F) with a small pan of water on the bottom and the baking tray already inside.
Once the oven reaches the required temperature, pour half a glass of water into the pan to create steam in the oven. Bake for 20 minutes.
Lower the temperature to 200°, remove the pan and cook like this for 15 minutes.
Lower the heat to 180°C again for 10 minutes.
When the bread is well cooked, it will sound hollow when knocking at the base.
Remove from the oven and let it cool on a rack so it can dry thoroughly.
