1 kg flour of Castelvetrano, slow food presidium (Rossello, Biancolilla and Timilia); 15 gr. Salt; 10 gr. brewer’s yeast (those who have sourdough starter, they can use it instead of the brewer’s yeast, adding 200g) at the time of the second refreshment; 700/750 gr. Water.
Knead the ingredients (flour, brewer’s yeast and water) slowly, taking care to add the salt only 5 minutes before the dough is ready.
Leave the dough to rest for an hour in the machine (machine down) and then take the dough out and lay it on a pastry board for another 30 minutes.
Break the dough into 625 grams; with the help of a spatula and a scale, form round loaves, sprinkle them with sesame and lay them upside down, so that the sesame adheres, on tea towels for about 2 hours at a temperature of 24/25 degrees. After 2 hours, the leavened loaf, weighing about half a kilo, is baked in a hot oven (200/220 degrees) for 40 minutes. The success of the recipe depends on the three invisible, but essential, ingredients: time, temperature and humidity. Free shipping in Italy with orders over 70 euros and in Europe for purchases of over 200 euros.
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