Carob Bread with Luce® Flour
Vito Antonio Romanelli
Special bread with an incredibly unique carob flavor! And no spices are needed.
Special bread with an incredibly unique carob flavor! And no spices are needed.
Difficulty
Average
Preparation
6 hours (including rising time)
Cooking
45 minutes
Doses for
A loaf of bread
Suitable for
Vegetarians
This time, while mixing the ingredients, it occurred to me to add a little carob flour to my dough. And believe me, it was a good decision. A particularly tasty bread. There's no need to add herbs or spices, because the special flavor of carob is almost unbelievably unique! Carob flour is composed of valuable trace elements, making it an excellent food for those who require a high level of vitamins and minerals. Finally, the high amount of tannins and other polyphenolic compounds in carob gives it beneficial properties for the human body.
Pour 350 g of water (in summer use cold water) (photo 2)
Knead for about 3 minutes.
The dough should be lumpy and not fully formed. (Photo 3)
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Cover the bowl and let it rest for at least 30 minutes at room temperature. (photo 4).
2nd Step
After 30 minutes, add the sourdough starter and knead for about 4 minutes, cover, and let rest for an hour. (Photo 5)
3rd Step
Dissolve the salt in the remaining water, pour it into the dough, and continue kneading for another 5 minutes. (Photo 6)
Cover and let the dough rest for 60 minutes (photo 9), after which it will be necessary to fold it again in a bowl, cover and let it rest.
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4th Step
Forming
Turn the dough out onto the work surface, shape it into a loaf (photo 7), and generously dust a proofing basket lined with a tea towel with flour. Place the newly formed dough in the bowl and let it rise until doubled in size.
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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.
For any further clarification or doubt about this recipe you can write to me on my creailtuopane page .
