Читать книгу Made in Italy: Food and Stories - Giorgio Locatelli - Страница 88

This is the bread Dan Lepard developed for us using 10g malt extract and 150g of ‘biga’ (see page 153), and only half the amount of yeast shown in the classic recipe on page 148, which we mix with the rest of the ingredients to form the dough. Instead of leaving it to rest for 10 minutes, we leave it for an hour. Then, instead of rolling with a rolling pin, we dimple and fold it (see page 140) and leave it for 20 minutes, fold it again and leave it for another 20 minutes before pressing it out into a rectangle, making the dimples, oiling the surface or using a salamoia (see previous page), sprinkling with salt and pressing in sprigs of rosemary or olives as described on the previous page. Then we bake it in the same way.