Ancestor Bread (Flamura/Artisan Franca)

In traditional neighborhood bakeries, breads with large pores are baked on a stone base. With its thick crust, moist inner structure and slightly sour taste, ancestral bread is one of the most delicious breads. When the bread flour is made from a flour rich in protein, you can obtain a richly porous aromatic bread.

For How Many Persons?

8 Persons

Preparation Time

8 h

Cooking Time

25 min.

Prepare

250 gr. The dough is kneaded by adding half of all the ingredients and all the yeast to the flour.
The kneaded dough is left to rest covered.
The dough is reworked every 45 minutes, turning it upside down.
After 4 rounds in total, the dough is rested for 1 hour.
The remaining flour is placed in another bowl and the middle is opened.
The dough we prepared before is placed in the middle of the flour.
While water is added to the mixture slowly, the dough is opened. It is combined with flour.
After kneading for 20 minutes in total, the dough is left to rest.
The dough, which is left to rest, is given a turn every 45 minutes.
After the final rounding process, the dough is left to ferment for 45 minutes.
2 meringues are made from fermented dough and processed in normal bread form.
After another 45 minutes of fermentation
The dough, which is placed in a preheated 230 degree oven with a knife, is baked for 30 minutes until golden brown.

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