An artisanal bread made with sourdough and black Venere flour.
Dissolve 150 g of sourdough starter in 400 g of water and a teaspoon of honey.
Add 600 g of black Venere flour and knead well, adding the salt toward the end.
Let the dough rest for 1 hour.
Proceed with laminating and fold like a book.
Do 3 rounds of folds every 30 minutes and let rise until doubled.
Form the dough ball on a well-floured work surface, seal it and place it in the bread basket with the smooth side facing down for about 2 hours.
Preheat the oven to maximum power with the cast iron pot inside.
When the pot is very hot, take it out, place the loaf upside down on a sheet of baking paper, cover and bake for about 30 minutes. Continue baking for another 20 minutes without the lid at 220 degrees.
Store in a paper bag to keep it crisp
Serve with olive oil and balsamic vinegar.
Italia, Campania
| Energy (kcal) | 279.56 |
| Carbohydrates (g) | 61.01 |
| of which sugars (g) | 1.88 |
| Fat (g) | 0.94 |
| of which saturates (g) | 0.1 |
| Protein (g) | 10.41 |
| Fibre (g) | 2.33 |
| Salt (g) | 0.06 |
