The scent of fresh bread is something wonderful. And since we are in autumn the oven on and the scent of hot bread are in perfect mood of the season. Today I leave you the recipe of bread with flour: a fragrant bread, rich in flavor, with a mixture of Senatore Cappelli semola and monococco slight. If you love kneading and the miracle of leavening enchants you, also try the very simple recipe of the SEMOLA BREAD, that of the fragrant BEER BREAD and all my BREAD AND YEAST RECIPES, both sweet and savory. Piano piano vedrete che fare il pane è una cosa meravigliosa e inizierete a divertirvi intagliandolo: se la cosa vi appassiona, su Amazon trovate diverse tipologie di rasoi per il pane che vi faciliteranno la vita.
The Monococco Farro, ancestor of modern grains
The Monococco Farro, (triticum monococcum,) also called “farro piccolo vestito”, is the oldest cereal in the world: man would start cultivating it and using it over 10.000 years ago and, then, è a tutti gli effetti un “ancient grain”. To the same family as the monococco farro belong the dicocco farro (Triticum, more productive and with the largest grain) and the spelta (Spelta triticum), the variety with the largest and the most cultivated grain. From the monococco farro, through intersections, almost all modern grains are derived.
Nutritional properties of the farro
Monococco farro contains more vitamins than wheat, including group B and carotenoids (the color of the decorated farro is in fact tending to yellow) . And many minerals including iron, manganese, potassium, phosphorus and zinc. It has a slightly higher amount of protein than wheat but less gluten than soft wheat. Despite this,, gluten is present and therefore its consumption is still forbidden to celiacs. With regard to fibres, whole meal flour should be preferred to that of decorated farro, that in refining operations loses most of its nutritional properties.
Although its cultivation in the past has been abandoned in favor of the dicocco farro before (more productive) and soft grains (all derivatives, moreover,, right from intersections between the monocoque farro and other triticum species) after. Today the monococco farro has been rediscovered together with other ancient grains and it has been produced and used again. In Italy one of the most suitable areas is garfagnana. I, personally, I use the flour produced by the Val d'Orcia Mill. Curiosity: when you see the writing Enkir: it is a decorated farro produced in Piedmont from a selection of varieties of single-coaked farro. Enkir is the trademark with which the product was registered.
Spelt, gluten and leavening
Obviously, the lower gluten content has effects on leavening: doughs exclusively based on single-coc farro are less elastic, break more easily and rise less than doughs based on, For example,, of soft wheat. The bread made exclusively with farro flour will therefore be low and dense. For this reason it is much more common to find breads prepared by mixing flour with zero flour or type one or with reground semo. If you use zero or type 1 flour, the bread will have a higher development and a wider alveolature, but a less intense taste. If you use the reground semola, the alveolatura will be denser but the bread tastier. I always prefer semola, but know that you can safely replace it with soft wheat.
As always, I leave you the doses with sourdough, dry and fresh brewer's yeast. The recipe includes a rest in the refrigerator of 18-24 hours, even more necessary to facilitate the interaction between water and farro gluten, less available than that of other grains. I assure you that the taste of this bread, rustic and full-bodied, it's excellent. The perfect match? Cured meats and cheeses. Have a good day!
300 grams of single-coak salfloal flour
300 grams of semolina (or type zero flour or type one)
450 milliliters of water
15 grams of salt
250 grams of sourdough (or 3 grams of dry brewer's yeast or 7 fresh)
Making bread with farro flour is simple: dovete fare l'impasto con un giorno di anticipo perché questa ricetta prevede una autolisi lunga, of 3 hours at least, to promote the formation of gluten. Then a maturation in the refrigerator of 18-24 hours, regardless of what type of yeast you decided to use. As always, I use sourdough. If you don't have any, you can safely use fresh or dry brewer's yeast in small quantities. The process varies very little.
Process with SOURDOUGH: sift the two types of flour and put them in the bowl of the kneading machine (potete fare l'impasto anche a mano, dovrete solo faticare un po' di più. Pour 300 milliliters of water (in the remaining 100 milliliters you will then have to dissolve the salt) in the bowl and start kneading at low speed. When you have a coarse mixture, cover with food film and let stand for at least 3 hours. This rest period, called autolysis, favorisce l'interazione tra acqua e farina e quindi la formazione della maglia glutinica e può essere prolungato anche fino a 6 ore. When using low-gluten flours, like that of farro, a longer autolysis is a guarantee of better product success.
After the rest time of the dough, add the refreshed and tripled sourdough in small pieces, impastando con l'impastatrice a bassa velocità. When the yeast has absorbed, unire piano piano l'acqua rimanente in cui avrete sciolto il sale fino. Proseguire a impastare fino ad assorbimento e finché l'impasto non sarà liscio e omogeneo. I suggest you, Eventually, di rovesciare l'impasto sul piano di lavoro, let it rest 10-15 minutes and work it another 10 minutes by hand.
Put the dough in a large bowl, cover with food film and store in the refrigerator for 18-24 hours.
Process with FRESH OR DRY BREWER'S YEAST: regarding dry brewer's yeast you can follow the process with sourdough, adding the dry one (that doesn't need to be hydrated in the water) dopo l'autolisi e poi proseguendo a impastare con l'acqua rimasta. With FRESH yeast, una volta fatta l'autolisi dovete sciogliere il lievito nell'acqua rimasta a 26 gradi: once melted, aggiungete la mistura all'impasto e proseguite a lavorare prima in planetaria e poi a mano.
Trascorso il tempo di riposo in frigorifero dell'impasto per il pane con farina di farro, let it rest at room temperature (22-24 degrees) for two hours. Then remove it from the container, put it in a leavening basket for bread one one silpat sheet, well covered with food film in the oven with light on (and 28 builds) per un'ora. Then make a fold every 45 minutes for a total of 3-4 folds: stendere l'impasto, fold the sides to book. At the end of the fold turns, pirlare the bread giving it the shape and let it rest, always covered with plastic wrap, per un'ora-un'ora e trenta o comunque finché non sarà visibilmente gonfio e lievitato.
Preheat oven to 230 degrees static. Spolverizzare il pane con farina e praticare sulla superficie un taglio deciso o decorarla con l'apposito bread cutter to get a result similar to my.
Bake and cook for 15 minutes at 230 degrees, poi abbassare il forno a 190 e proseguire la cottura per altri 45 minuti. Remove from oven and allow to cool. Bon appétit"