This bread comes from the need to recreate, getting as close as possible, that famous bread called "ancient bread". Here in my part of Calabria, it is a bread with a mix of flours and cereals with a homemade and dark appearance and an intense aroma reminiscent of the bread of the past cooked in a wood oven.
Time of realization: About 30 hours
Degree of difficulty (1 to 5): 3
Trash can: 25 cm 8,5 h
Ingredients:
150 g strong flour
230 g flour for cereal pizza
120 g multigrain flour
380 g water
60 g liquid mother yeast
10 g salt
Procedure for making the Multigrain bread
Here I am today I propose this bread made with mother yeast in liquid culture, the Li.Co.Li. The word Li.Co.Li is an acronym of 3 words: Li = Yeast, Co = culture, LI = Liquid.
The Licoli in fact starts from a spontaneous leavening of water + flour in equal parts (50 and 50). On the web there are many recipes to be able to make it at home.
For those wishing to use compressed yeast instead of mother yeast in liquid culture, it is sufficient, in this case, to mix 50 g of flour, 50 g of water and 5 g of compressed yeast (obtaining what in jargon is called poolish) and wait for the its doubling with a small central failure.
After this premise we move on to the procedure.
Mix all the flour with 360 g of water by hand for a few minutes, just enough time to have moistened all the flour (a very crude compound which is called autolysis in jargon) and refrigerate for 2 hours. After the time has elapsed, add the licoli or poolish to the autolytic mixture taken from the fridge, let it absorb and proceed with the addition of the remaining water, a little at a time, and finally the salt.
Let the dough rest for half an hour. Perform lamination (spread the dough on a damp surface almost like a veil forming a rectangle) at this point make a light three-fold by taking the right flap and bringing it towards the center, do the same thing for the left flap overlapping it to the previous one, we will thus obtain a narrower rectangle that was formed by the overlapping of the two previous edges.
Now we repeat the same thing with the lower and upper flaps, turn the dough over so as to have the smooth side without creases on top and put it in an oiled bowl with high edges and mark the beginning with a felt-tip pen. After 1 hour, make a first fold in the bowl (take the edges of the dough and bring them towards the center) and another after 45 minutes. Wait for the dough to start growing and refrigerate at 4 ° C for about 8 hours. (In the case of compressed yeast be careful of doubling it could take less hours).
Take it out of the fridge and let it finish doubling in case it hasn't doubled. Once doubled, form the bread and place it in the special basket. Refrigerate at 4 ° C for about 9-10 hours. (Also in this case if you used compressed yeast the times will be shorter).
cooking
Heat the oven and proceed with cooking the bread by taking it directly from the fridge with cooking downhill or in a pot or on a refractory stone.
For cooking on refractory stone
In addition to inserting the stone in the oven, which must be very hot, also insert a saucepan with water in the lower part of the oven in order to create steam for the first few minutes.
So let's proceed with:
- 15 minutes at 250 ° C with steam
- 15 minutes at 225 ° C without steam
- then remove the saucepan from the oven
- 10 minutes at 180 ° C
- 15 minutes at 170 ° C without steam
- 10-15 minutes at 150 ° C ventilated mode and half-open door to dry the bread well
For cooking in a pot
Steam is not needed, also in this case we place the pot inside the oven when we go to preheat it must be pretty hot when we insert the bread and proceed with:
- 20 minutes with lid at 250 ° C
- 15 minutes without lid at 225 ° C
- 10 minutes at 180 ° C
- 15 minutes at 170 ° C
Finally, to dry it, we take it out of the pot and place it on the oven grill for another 10-15 minutes at 150 ° C ventilated mode with the door half open.
The recipe was made by Annalisa Malara.