A bread with a vibrant color and unique flavor, enriched with turmeric and various seeds. Perfect for breakfasts and snacks.
Dissolve 150 g of sourdough starter in 400 g of water and a teaspoon of honey.
Add 600 g of Rustikó flour and knead well, adding the salt only toward the end.
Let the dough rest for 1 hour.
Proceed with laminating and fold it like a book.
Do 3 rounds of folds every 30 minutes and let it rise until doubled in size.
Shape the loaf on a 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 parchment paper, cover and bake for about 30 minutes and another 20 minutes without the lid at 220 degrees.
Store in a cool, dry place, in a paper bag or an airtight container. It is recommended to consume within 3-4 days.
It is excellent enjoyed on its own or with butter and jam. It can also be frozen after baking.
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 |
