Molino Casillo Rimacinata ‘TOP’ Bread Recipe
Recipe:
Method:
This method is for 2 LOAVES OF 750 grams, or can be 3 loves of 530 grams.
Add all of the water, leaving 50ml to add with your salt.
Stir the yeast into the water until it has dissolved. You can then add your flour, gradually until it is all gone.
Leave your dough to mix for 15 to 17 minutes. Start with medium speed and the finish with high speed on the last 3/4m.
Fold the dough twice. Separate the foldings into five minute intervals.
Leave it to rest for 4-5 minutes and add make sure you add some oil to the surface of the dough, to ensure it doesn’t dry out.
You can then shape your dough, depending on what loaf you are trying to make.
Leave it to rest for 10 minutes and then shape it again. Flour underneath the loaf and on top before placing it into a wood or plastic tub and covering with a cloth. Put it into the fridge for 10 hours to ferment.
After ten hours you can take out your dough. You can decorate it accordingly with whatever pattern you desire on the top of your loaf. Make sure you place a shallow tray full of water to create steam in the oven for the first 4-5 minutes. (If cooking at home)
You want your oven to be set to 275-300 degrees centigrade, depending on the oven. In a professional kitchen, put the steam on for 3-4 minutes.
Cook your loaf for 15 minutes, before opening the door and removing the tray.
Leave your door slightly ajar to allow the steam to evaporate and crisp up the loaf for a further 3-5 minutes, until golden brown.
