September 25, 2016 - 12:27pm
La Garibalda
La garibalda Italian bread.
http://www.aspan.it/index.php/un-pane-per-bergamo-la-garibalda/
gr. 700 Semola rimacinata di grano duro re-milled durum wheat semolina
gr. 150 Farina integrale wholemeal flour
gr. 100 Farina gialla “fumetto” corn flour
gr. 50 Farina di grano saraceno integrale buckwheat flour
gr. 25 Sale salt
gr. 500 Biga di almeno 16 ore biga
gr. 20 Malto malt
gr. 30 Lievito di birra
gr. 500 Acqua water
gr. 20 Zucchero sugar
gr. 50 Olio extravergine d’oliva extra virgin olive oil
gr. 250 Pasta di riporto Old dough
Bulk fermentation 1.30 hour
Final proof 1 hour
Fabulous flavor :-)
Gaetano
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for the sweetness of the Durum. A veyr nice Italian bread for sure.
Well done and happy baking
Thanks for your appreciation. Yes a nice bread, balanced in taste and well thought out.
Gaetano
Ben fatto!!
I hope I used that expression correctly?
How do you mix this dough? Would it be okay to leave the dough in the fridge overnight?
Thanks ben fatto is ok :-)
I mix the dough with spiral mixer 11 minutes
I don't like fridge but it's possible. The mix of flour don't need a long time for the maturation, pre-ferments works for this.
Weak flours require rapid time IMHO.
Gaetano
Which is a British biscuit (cookie)
Looks lovely!
Thank you.
Gaetano
gr. 500 Biga di almeno 16 oz biga
gr. 30 Lievito di birra -yeast of beer- fresh cake yeast?
gr. 250 Pasta di riporto Old dough
I would have thought that two or just one of these would raise the loaf. That is a lot of leavening power!
instant dry.
Gaetano