Gentil Rosso is an ancient variety of wheat, which was cultivated in Italy in the early 1900s and was the most cultivated wheat in the whole peninsula for 30 years.
Like all ancient grains it has a good protein content, but little gluten, so at the level of bread development it is less than modern grains, however, we will have a well-scented and tasty bread.
This bread was made with Gentil Rosso organic flour obtained from the stone grinding of this cereal.
The pluses of organic ancient cereals
- Organic
- Stone ground
- Type 2
- Origin: Italy
- Rich in fiber, minerals and vitamins
- Preparation: 20 minutes
- Difficulty: medium
- Servings: 1 medium-sized loaf
- Rising: 4/6 hours
- Cooking: about 40 minutes
INGREDIENTS ORGANIC BREAD WITH GENTILROSSO
- 500g Gentilrosso organic flour
- 10g of salt
- 20g dried sourdough
- 300g water
HOW TO MAKE ORGANIC BREAD WITH GENTILROSSO
- In a bowl, mix the flour, the dried organic sourdough yeast and the water with the help of a wooden spoon.
- With a spatula, clean the bowl and the wooden spoon well.
- Knead with your hands until you get a rough and not perfectly tied dough.
- Cover the bowl with a clean cloth and let the dough rest for about 15 minutes.
- Resume kneading by adding salt.
- Turn the dough over on the table and work it until all the ingredients are completely absorbed.
- With a food brush, lightly oil the bowl and put the resulting mixture back. Cover with cling film.
- Let it rise at room temperature for about 2 or 3 hours until doubled in volume.
- Turn the dough over onto a lightly floured pastry board and form the loaf, giving it a round shape.
- Leave to rise in a leavening basket for about 2 or 3 hours until it has completely doubled in volume, covered with cling film.
- Turn the leavened dough onto a sheet of parchment paper and make cuts on the surface of the bread.
- Bake in a pre-heated oven at 220 ° C for about 40 minutes, then lowering to 200 ° C after the first 20 minutes of cooking.
- The bread will be well cooked when beating on the bottom we hear a dull sound.
FOR THIS RECIPE WE USED:
